Irresistible Apple Streusel Muffins with Vanilla Glaze: Your Ultimate Fall Baking Companion
There’s nothing quite like the comforting aroma of freshly baked apple muffins filling your kitchen. This incredible apple muffin recipe delivers moist, tender-crumbed delights, generously dotted with sweet apple pieces and infused with the warming spice of cinnamon. Each muffin is crowned with a delightful, crumbly brown sugar streusel and finished with a delicate drizzle of sweet vanilla glaze, tying all the flavors together in perfect harmony. These aren’t just any muffins; they’re a taste of autumn in every bite, perfect for any occasion.
Why This Apple Muffin Recipe Stands Out
You can bet these apple streusel muffins truly deliver on flavor and texture! The foundation of these muffins begins with a classic, well-balanced base, but what truly sets them apart is the thoughtful combination of a generous dash of fragrant cinnamon and an abundance of crisp, fresh apples. The cinnamon infuses every bite with a cozy warmth, while the apples provide bursts of natural sweetness and essential moisture, ensuring a tender crumb that melts in your mouth.
To elevate these muffins from simply delicious to truly extraordinary, we add a dreamy, crumbly streusel topping made with rich brown sugar and a hint of cinnamon. This streusel adds a delightful textural contrast and an extra layer of sweetness. Finally, a light drizzle of homemade vanilla glaze adds a touch of bakery-style elegance and a delicate sweetness that perfectly complements the spiced apple flavors. Are these apple muffins a hearty breakfast, a satisfying brunch item, or an indulgent dessert? I’d confidently say they are all three! Their exceptional quality and delightful taste evoke the feeling of a special treat from your favorite local bakery.
This recipe was developed using my beloved cinnamon streusel muffins as a starting point. With just a few simple adjustments and the inspired addition of finely chopped apples, I’ve created another absolute favorite to add to my collection of go-to breakfast and snack recipes. This recipe is an excellent way to utilize an abundance of freshly picked apples from a trip to the orchard, but don’t fret if you don’t have fresh-from-the-tree apples – high-quality store-bought apples work just as wonderfully, making these muffins accessible year-round.
Essential Ingredients for Your Apple Muffins
To create these incredibly delicious apple streusel muffins, you’ll need a selection of common baking ingredients for the muffin batter, the irresistible streusel topping, and the optional, yet highly recommended, vanilla glaze. For a full list of precise measurements, all ingredients, and detailed instructions, please refer to the printable recipe version available at the end of this post.
Ingredient Spotlight: Tips & Substitutions for Perfect Muffins
Understanding your ingredients is key to successful baking. Here’s a closer look at the components of these apple muffins, along with some helpful tips and substitution suggestions:
Avoid the Mixer for This Recipe: For these muffins, it’s crucial to whisk and stir by hand. Using an electric mixer can incorporate too much air into the batter, which overdevelops the gluten in the flour. This leads to tough, dense muffins instead of the desired tender crumb. Overmixing can also cause your muffins to rise unevenly, resulting in peaks and valleys rather than beautiful, uniform domes. Gentle hand mixing ensures a light and fluffy texture.
Choosing the Right Apples: We used two 5-ounce Honeycrisp apples for this recipe, which typically yields about 2 cups of peeled and chopped apple pieces. Honeycrisp apples are fantastic for baking due to their firm texture and excellent balance of sweetness and tartness, maintaining their shape and flavor beautifully. Other superb choices for these muffins include Braeburn, Pink Lady, Jonagold, Fuji, and Granny Smith. The best apples for baking are those known for their firm texture and crisp skin, as they hold up well to heat. It’s best to steer clear of softer apple varieties like Red Delicious and McIntosh, which tend to break down and become mushy during baking, altering the texture of your muffins significantly.
Perfecting the Streusel: For the delightful streusel topping, you can use either chilled or room-temperature butter. Both options work, but I personally prefer to take my butter out of the refrigerator and cut it into small squares about 15 minutes before I start preparing the streusel. This slight softening makes it easier to incorporate into the dry ingredients by hand, yielding that perfect crumbly texture. If your butter is too cold, it will be harder to work with; if it’s too soft, it might create more of a paste than a crumbly topping.
The Optional Glaze: For the luscious vanilla glaze, I recommend using whole milk as it contributes to the richness, depth of flavor, and moist texture of these muffins. I have also successfully made these with 2% milk, achieving excellent results. While you can certainly use lower-fat milks, be aware that they might slightly affect the overall moisture content and richness of the glaze and, by extension, the muffins’ eating experience.
Flour & Leavening: All-purpose flour is the standard here. The combination of baking powder and baking soda is vital for lift and a tender crumb. Ensure your leavening agents are fresh for best results. Cinnamon provides the signature warmth, so don’t skimp on it!
Step-by-Step: How to Make Irresistible Apple Streusel Muffins
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with all measurements and full instructions, you can easily Jump to Recipe at the bottom of this page.
- Preheat your oven to 425 F (220 C). Prepare a standard 12-cup muffin tin by placing paper liners in each cavity. Preheating to a higher temperature initially helps create those beautiful domed muffin tops.
- Begin by peeling your chosen apples. Once peeled, core them and chop them into uniform 1/2-inch cubes. Set the chopped apples aside. Aim for consistent sizing to ensure even cooking and distribution throughout the muffins.
- In a medium-sized mixing bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisking thoroughly ensures that the leavening agents and spices are evenly distributed, preventing pockets of unmixed ingredients in your final muffins. Set this bowl aside.
- In a separate, large mixing bowl, combine your wet ingredients by hand-whisking. This includes the melted and cooled unsalted butter, vegetable oil, granulated sugar, eggs, milk, and vanilla extract. Whisk just until the mixture is homogeneous and well-combined. Be careful not to overmix at this stage either, as incorporating too much air can still impact the final texture.
- Add the dry ingredients mixture to the wet ingredients, along with your chopped apples. Using a rubber spatula, gently stir just until everything is combined. The key here is not to overmix; slight streaks of flour are perfectly acceptable and even desirable, as overmixing will lead to tough muffins. This gentle approach ensures a tender, moist crumb.
- Evenly scoop the muffin batter into the prepared muffin tin cavities. Fill each cavity almost completely; generously filling them helps create tall, bakery-style muffin tops. Allow the filled tin to rest while you prepare the streusel topping. This brief resting period can also contribute to a better rise.
- In a small mixing bowl, combine all the ingredients for the streusel topping: flour, brown sugar, ground cinnamon, salt, and butter. I find the best way to achieve a perfect crumbly texture is to use my fingertips to squeeze and rub the ingredients together until they are thoroughly combined and form distinct crumbs. The streusel is ready when you can lightly squeeze it in your hand, and it mostly holds its shape before crumbling apart.
- Generously sprinkle the streusel topping over the batter in each muffin cup. Gently press down on the tops with your fingers to ensure the streusel adheres to the batter and doesn’t fall off during baking. Each cup should be quite full once the streusel has been added, contributing to a substantial, delicious topping.
- Bake the muffins at the initial 425 F (220 C) temperature for 5 minutes. This high heat provides an initial burst of steam and leavening action, helping the muffins rise quickly and form those desirable domed tops. After 5 minutes, without opening the oven door, reduce the temperature to 350 F (175 C) and continue baking for an additional 13-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. For our oven, they were perfectly baked in 17 minutes.
CHEF TIP – Always perform the toothpick test on more than one muffin, especially one in the front and one in the back of the pan, as oven temperatures can vary. Sometimes, one muffin might appear done while others are still underbaked. I typically check at least three muffins to be sure. If they are not fully baked, they will likely sink in the middle as they cool.
- Once baked, allow the muffins to cool in the muffin pan for 5 minutes. This helps them firm up slightly before you transfer them. Then, carefully remove the muffins from the pan and place them on a wire rack to cool completely. Cooling completely on a wire rack prevents the bottoms from becoming soggy.
- Once the muffins are completely cooled, line your work surface with waxed paper or parchment paper to catch any drips from the glaze. Place the wire rack of muffins over this lined surface. In a small bowl, mix together the powdered sugar, heavy whipping cream (or half and half), and vanilla extract for your optional glaze until smooth.
- Using a spoon or fork, drizzle the glaze decoratively over the tops of the cooled muffins. Allow the glaze to set for about 15-20 minutes before serving. This creates a beautiful finish and adds an extra touch of sweetness.
Frequently Asked Questions & Expert Tips for Apple Muffins
These delicious apple muffins are truly at their peak when enjoyed within the first day or two of baking. When stored at room temperature in an airtight container, muffins can tend to collect moisture, which might make them a bit soggy over time, especially with the streusel and glaze. For optimal freshness beyond the first 48 hours, I highly recommend storing any leftover muffins in an airtight container in the refrigerator for up to 4 days. Before serving, you can gently warm them in the microwave for a few seconds to restore their soft, fresh-baked texture.
Absolutely, these apple muffins freeze beautifully, making them perfect for meal prep or enjoying a homemade treat whenever a craving strikes! First, ensure your muffins have cooled completely to room temperature. Then, arrange them in a single layer on a baking sheet and flash freeze them until they are mostly solid, which usually takes about 2 hours. This step prevents them from sticking together. Once firm, individually wrap each muffin tightly with either plastic wrap or aluminum foil. Finally, place the wrapped muffins into a large freezer-safe ziptop bag or an airtight container. They can be frozen for up to 2 months. To thaw, simply unwrap a muffin and let it come to room temperature on your counter. You can also gently warm it in the microwave or a low oven for a “freshly baked” experience.
Achieving the perfect glaze consistency is easy! If your glaze appears too thick for your liking, simply dribble in a tiny bit more milk or heavy cream, a quarter teaspoon at a time, until you reach your desired drizzling consistency. Conversely, if the glaze turns out too thin and watery, gradually sprinkle in more powdered sugar, a tablespoon at a time, whisking well after each addition until it thickens sufficiently.
The secret to those coveted tall muffin tops is a combination of a few factors, all incorporated into this recipe! Firstly, preheating your oven to a higher temperature (425 F in this recipe) for the initial few minutes creates a burst of heat that causes the batter to rise rapidly. Secondly, filling your muffin cups generously – almost to the brim – provides enough batter to push upwards. Lastly, avoid overmixing the batter, as this develops gluten and can lead to flatter, tougher muffins. These three tips combined will help you achieve perfectly domed, bakery-style muffins every time.
Serving Suggestions for Your Delicious Apple Muffins
These warm and fragrant apple muffins are truly one of my absolute favorite companions for a quiet morning with a steaming cup of coffee or tea. The delightful sweetness of the muffin, balanced by the warming spices and crisp apples, contrasts beautifully with the slight bitterness of coffee, creating a perfectly harmonious pairing. They’re also fantastic for a leisurely weekend brunch or a quick, satisfying snack any time of day.
I recently baked two generous batches of these apple muffins and brought them to a friend’s house for a gathering. I’m thrilled to report that they disappeared almost instantly! Everyone raved about their moist texture and incredible flavor, and even my discerning stepdaughter, Kai, gave them her enthusiastic stamp of approval. We were so glad we remembered to tuck a few into the freezer beforehand, ensuring we can enjoy this delightful treat again later.
You have the flexibility to serve these muffins with or without the vanilla glaze on top, depending on your personal preference. While the glaze adds an extra layer of sweetness and a beautiful finish, the muffins are wonderfully delicious on their own. They can be enjoyed warm straight from the oven, which really brings out the apple and cinnamon flavors, or at room temperature as a convenient grab-and-go treat.
Discover More Delicious Muffin Recipes
If you’ve fallen in love with these apple muffins, you’ll be excited to explore more of our fantastic muffin recipes. Each one is designed to bring joy to your kitchen and your taste buds:
- Irresistible Banana Muffins
- Classic Blueberry Muffins
- Sugar Crusted Plum Muffins
- Decadent Chocolate Chip Pumpkin Muffins
I absolutely adore baking and cooking, and it brings me so much joy to share my kitchen experiences and tested recipes with all of you! Remembering to visit the blog every day for new culinary inspiration can be tricky, which is why I offer a convenient newsletter delivered right to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, making it easier than ever to discover your next favorite dish!
Apple Streusel Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Muffin Batter
- 8.5 ounces all purpose flour 241g, 2 cups
- 2 teaspoons baking powder 0.25oz, 7g
- ¼ teaspoon baking soda 0.07oz, 2g
- ½ teaspoon salt 0.14oz, 4g
- 2 teaspoons ground cinnamon 0.14oz, 4g
- 4 Tablespoons unsalted butter melted and cooled (1/4 cup, 56g)
- 2 ounces vegetable oil 1/4 cup
- 8 ounces granulated sugar 1 cup, 227g
- 2 large eggs 3.4 ounces, 96g
- 2 teaspoons vanilla extract 8g
- 4 ounces whole milk 1/2 cup, 117g
- 10 ounces apples peeled, cored, chopped into 1/2-inch cubes (2 cups prepared, 87 ounces prepared)
Streusel Topping
- 2.1 ounces all purpose flour 1/2 cup, 61g
- 1.8 ounces brown sugar 1/4 cup packed, 52g
- ½ teaspoon ground cinnamon 1g
- pinch of salt
- 3 Tablespoons unsalted butter room temperature or chilled (1.5 ounces, 44g)
Optional Glaze
- 2 ounces powdered sugar 1/2 cup
- 2-3 Tablespoons heavy whipping cream or half and half, more if needed
- ½ teaspoon vanilla extract 2.25g
Things You’ll Need
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Vegetable peeler
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Mixing bowls
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Whisk
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Muffin pan 12-cavity
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cupcake liners paper
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Wire cooling rack
Before You Begin
- No Mixer Needed: For optimal results, refrain from using an electric mixer for this recipe. Whisking and stirring the batter by hand is all that’s required. Using a mixer can beat too much air into the batter and overdevelop the gluten, resulting in muffins that are tough, dense, and potentially prone to uneven rising.
- Butter for Streusel: When preparing the streusel, you can use either chilled or room-temperature butter. I prefer to remove the butter from the fridge and cut it into small squares about 15 minutes before I start making the streusel. This makes it easier to incorporate by hand and achieve the perfect crumbly texture.
- Milk Choice for Muffins: I used whole milk for the muffin batter as it significantly enhances the richness, flavor, and overall moist texture of these muffins. I’ve also had great success making them with 2% milk. While you can use lower-fat milks, be aware that it might slightly impact the final moisture level and richness of your muffins.
- Selecting Apples: For this recipe, we utilized 2 (5-ounce) Honeycrisp apples, which yielded approximately 2 cups of peeled and chopped apples. Other excellent apple varieties known for their firm texture and crisp skin that bake well include Braeburn, Pink Lady, Jonagold, Fuji, and Granny Smith. It’s best to avoid softer apples like Red Delicious and McIntosh, as these tend to become mushy during the baking process.
Instructions
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Preheat your oven to 425 F (220 C) and place paper liners in each cavity of a 12-cup muffin tin.
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Peel and chop the apples into ½-inch cubes. Set aside.10 ounces apples
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.8.5 ounces all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
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In a large mixing bowl, whisk by hand the melted butter, oil, sugar, eggs, vanilla, and milk. Mix just until homogeneous.4 Tablespoons unsalted butter, 2 ounces vegetable oil, 8 ounces granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 4 ounces whole milk
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Add the dry ingredients and chopped apples to the wet mixture, stirring gently with a rubber spatula until just combined. It’s okay if you still see small streaks of flour – avoid overmixing.
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Scoop the batter evenly into the prepared muffin tin, filling each cavity almost full. Allow the batter to rest while you prepare the streusel topping.
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In a small mixing bowl, combine all the streusel ingredients. Use your fingers to squeeze and rub the ingredients until they come together and form a crumbly texture. The streusel is ready when it mostly holds its shape when squeezed.2.1 ounces all purpose flour, 1.8 ounces brown sugar, 1/2 teaspoon ground cinnamon, pinch of salt, 3 Tablespoons unsalted butter
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Sprinkle the streusel topping generously over the top of each muffin. Gently press down on the streusel with your fingertips to ensure it adheres to the batter. Each cup should be well-filled with batter and streusel.
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Bake the muffins at 425 F (220 C) for 5 minutes. Then, reduce the oven temperature to 350 F (175 C) and continue baking for another 13-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Ours were perfectly done in 17 minutes.
TIP – Always test more than one muffin for doneness with a toothpick, particularly one in the front and one in the back, to account for potential oven hot spots. Underbaked muffins tend to sink in the middle as they cool.
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Allow the muffins to cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack to cool completely.
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Once the muffins have cooled completely, line your work surface with waxed paper or parchment paper and place the wire rack of muffins over it. In a small bowl, mix together the powdered sugar, heavy whipping cream, and vanilla extract until a smooth glaze forms.2 ounces powdered sugar, 2-3 Tablespoons heavy whipping cream, 1/2 teaspoon vanilla extract
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Drizzle the glaze over the tops of the muffins and allow it to set before serving.
Expert Tips & FAQs
- If your glaze turns out too thick, you can thin it by gradually adding more milk or cream, a few drops at a time, until you reach your desired drizzling consistency. If it’s too thin, sprinkle in a bit more powdered sugar and whisk until it thickens.
- These muffins are best enjoyed within the first day or two as they tend to collect moisture and can become slightly soggy when stored at room temperature. For longer freshness, store any leftover muffins in an airtight container in the refrigerator for up to 4 days.
- Freezing Instructions: To freeze, ensure your muffins are completely cooled. Arrange them on a baking sheet and flash freeze until mostly solid (about 2 hours). Then, individually wrap each muffin tightly in plastic wrap or foil, and place them in a large freezer-safe ziptop bag. Freeze for up to 2 months. Thaw individual muffins unwrapped at room temperature or gently warm them.
- For tall, bakery-style muffin tops, ensure your oven is fully preheated to the initial higher temperature (425 F) and fill your muffin cups almost to the top with batter.
- Avoid overmixing the batter at all costs! Overmixing develops gluten, leading to a tough, dense muffin texture instead of a light and tender crumb.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.