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Ultra Moist Apple Cinnamon Muffins with Crunchy Streusel Topping

Two apple cinnamon muffins on a white plate, one broken open showing tender crumb and apple chunks.
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Bake bakery-style apple cinnamon muffins that stay incredibly moist and tender. This simple recipe features fresh apple chunks and a satisfying cinnamon streusel topping, making it perfect for a cozy breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt (or sour cream for extra richness)
  • 1/2 cup milk
  • 1 1/2 cups peeled, cored, and diced apples (about 2 medium apples)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first. In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, 1 1/2 teaspoons cinnamon, and nutmeg.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  5. In a small bowl, whisk together the yogurt and milk. Add half of the wet mixture to the dry ingredients and mix until just combined. Add the remaining wet mixture and mix until barely blended. Do not overmix.
  6. Gently fold in the diced apples using a spatula.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Remove the streusel topping from the refrigerator and sprinkle it generously over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use firm, slightly tart apples like Honeycrisp or Granny Smith for the best texture after baking.
  • To achieve that bakery-style dome, start your oven hot (400 degrees F) for the first few minutes before lowering the temperature.
  • If you prefer a sweeter finish, you can drizzle a simple glaze (1/2 cup powdered sugar mixed with 1 tablespoon milk) over the cooled muffins.

Nutrition

Find it online: https://cookingbycarla.com/apple-cinnamon-muffins-moist-recipe/