Go Back

Cinnamon Apple Streusel Muffins

Helen T. Patterson
Soft, flavorful muffins filled with cinnamon-spiced apple chunks and topped with a crunchy oat streusel.
Perfect for breakfast, snack time, or easy meal prep. Ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 (muffins)

Equipment

  • 12-cup muffin tin
  • Mixing bowls (2–3 medium)
  • Fork or pastry cutter
  • Measuring Cups and Spoons
  • Whisk or spoon
  • Ice cream scoop or spoon (optional, for even portions)

Ingredients
  

Crumb Streusel Topping

  • 1/4 cup cold unsalted butter cubed
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar

Pinch of salt

  • Cinnamon Apples
  • 1 cup peeled diced apples
  • 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Muffin Batter

  • 2 cups pancake mix
  • 1/2 cup milk
  • 1/4 cup unsalted butter melted
  • 2 large eggs

Instructions
 

  • Prepare the Crumb Streusel Topping: Begin by making the streusel topping, which will provide that irresistible crunchy layer on each muffin.
    In a medium mixing bowl, combine 1/4 cup cold cubed butter, 1/4 cup flour, 1/4 cup oats, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and a pinch of salt.
    Using a fork, pastry cutter, or even your fingers, cut the butter into the dry ingredients until the mixture resembles small peas or coarse crumbs.
    Avoid overworking it; small butter pieces ensure a tender, flaky crumb.
    Once done, set the streusel aside while you prepare the apples and muffin batter.
  • Prepare the Cinnamon Apples: Next, focus on the apple filling, which adds sweetness and natural moisture to the muffins.
    Peel and dice 1 cup of apples into small, uniform pieces to ensure even cooking.
    In a separate bowl, gently toss the apples with 2 tablespoons flour, 1/4 cup sugar, and 1 tablespoon cinnamon until every piece is evenly coated.
    The flour helps absorb excess moisture, while the cinnamon sugar mixture infuses the apples with warm flavor.
    Set the coated apples aside while you mix the muffin batter.
  • Mix the Main Muffin Batter: Now, prepare the base for your muffins.
    In a large mixing bowl, combine 2 cups pancake mix, 1/2 cup milk, 1/4 cup melted butter, and 2 large eggs.
    Stir the ingredients gently with a whisk or spoon until just combined; the batter should remain slightly lumpy.
    Over-mixing can make the muffins dense rather than light and fluffy. Remember, a few lumps in the batter are perfectly fine—they’ll disappear during baking.
  • Fold in the Cinnamon Apples: Once your batter is ready, carefully fold in the prepared cinnamon apples.
    Use a spatula or spoon and gently fold until the apples are evenly distributed throughout the batter.
    Be careful not to overmix; folding preserves the light texture of the muffins and keeps the apple chunks intact.
    This step ensures every bite contains soft, cinnamon-spiced apple pieces without weighing down the batter.
  • Prepare the Muffin Tin: While folding in the apples, preheat your oven to 350°F (175°C).
    Line a 12-cup muffin tin with paper liners for easy removal and cleanup.
    Using an ice cream scoop or a spoon, portion the batter evenly into the cups, filling each about 2/3 full.
    This allows space for the muffins to rise without overflowing.
    Even distribution helps them bake uniformly, ensuring each muffin is perfectly tall and moist.
  • Add the Streusel Topping: Now, sprinkle approximately 2 tablespoons of the prepared streusel topping on top of each muffin.
    Gently press down the crumbs if desired, but don’t compact them; the topping will form a beautiful golden crust as it bakes.
    The contrast between the soft muffin and crunchy streusel is one of the recipe’s most delightful features.
  • Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the tops are lightly golden.
    To check doneness, insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs clinging, the muffins are ready.
    Avoid opening the oven too early, as this can cause uneven rising.
  • Cool the Muffins: Once baked, remove the muffins from the oven and let them cool in the tin for 5–7 minutes.
    Then transfer them to a wire rack to cool completely. Cooling slightly allows the muffins to firm up while keeping the center tender and moist.
  • Serve and Enjoy: Serve your cinnamon apple streusel muffins warm for the best flavor and texture.
    They pair beautifully with a pat of butter, a drizzle of honey, or a sprinkling of extra cinnamon sugar.
    These muffins are perfect for breakfast, a snack, or even a grab-and-go option for busy mornings.
    Store leftovers in an airtight container to keep them soft for several days.

Notes

  • Use firm, crisp apples like Gala, Honeycrisp, or Fuji. Softer apples can release too much moisture, making the muffins dense.
  • Cut the butter into pea-sized pieces for the streusel topping. This ensures it bakes into a light, crunchy crumb rather than a greasy layer.
  • Do not overmix the batter. A few lumps are okay; overmixing develops gluten and can make the muffins tough.
  • Use an ice cream scoop to portion the batter evenly, giving all muffins a uniform rise.
  • Bake in the center of the oven to allow even heat circulation for golden tops and fluffy interiors.