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Apple Cinnamon Muffins

Apple cinnamon muffins with domed, golden tops and a crunchy brown sugar streusel crown. Fluffy, moist muffin batter is folded with diced apple so you can see small apple chunks in every slice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Apple cinnamon muffin batter
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.6667 cup brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup diced apple about 2 small apples
Brown sugar cinnamon streusel
  • 3 tbsp brown sugar
  • 2 tbsp flour
  • 1 tsp cinnamon
  • 1.5 tbsp cold butter cut in pieces

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with paper liners. The oven should fully come up to temperature before baking.
  2. Make the streusel by mixing brown sugar, flour, and cinnamon, then cut in cold butter until crumbly. Set the streusel aside so it stays dry and topping-ready.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt together until evenly combined. Aim for a uniform dry color with no visible spice clumps.
  2. In a separate bowl, beat brown sugar, eggs, vegetable oil, sour cream or Greek yogurt, and vanilla extract until smooth. The mixture should look glossy and well blended.
  3. Fold in diced apple until the pieces are evenly distributed through the batter. You should see small apple chunks throughout.
  4. Combine the wet and dry ingredients and stir just until no dry flour remains—do not overmix. Stop as soon as the batter looks thick and cohesive.
Bake
  1. Divide batter among muffin cups, filling each about the same level. Leave room for domed tops and a streusel crown.
  2. Top each muffin with the streusel and lightly press it onto the surface. The crumbs should sit on top rather than disappear into the batter.
  3. Bake at 375°F for 18–22 minutes until a toothpick comes out clean. Look for domed, golden-topped muffins with crunchy brown sugar streusel on top.

Notes

For the tallest, most tender muffins, mix until just combined—overmixing can make the crumb tough. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days; freeze up to 2 months. For a slightly lighter option, use Greek yogurt in place of sour cream with the same measurements.