Apple Streusel Muffins

Apple Streusel Muffins
Originally uploaded by 1001Sweets


The smell of apples and cinnamon on a cool fall day can make anyone smile.

My experience with muffins is that they often turn out dry and bland. These are moist and very sweet! The only thing I would do differently next time is increase the cinnamon in the muffin mix.

Muffin Mix
- 2 Cups all purpose flour
- 1 Tbsp baking powder
- 1/2 Teaspoon ground cinnamon
- Pinch of salt
- Heaping 1/2 Cup light brown sugar
- 1 Large apple
- 2 Eggs
- Generous 1 Cup of milk
- 1 Tbsp vanilla extract
- 6 Tbsp sunflower oil or 6 Tbsp cooled, melted butter

Streusel Topping
- Scant 1/2 Cup all purpose flour
- 1/4 Teaspoon ground cinnamon
- 2 1/2 Tbsp butter, chopped into small pieces
- 2 Tbsp light brown sugar

Preheat the oven to 400°F. Line a 12 hole muffin pan with 12 paper liners.

To make the streusel topping, place the flour and cinnamon in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.

To make the muffins, sift together the flour, baking powder, cinnamon and salt into a large bowl. Stir in the sugar. Peel, core and finely chop the apple. Add to the four mixture and stir together. Place the eggs in a bowl and beat lightly, then beat in the milk, vanilla extract and oil.

Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix! Spoon the batter into the paper liners. Scatter the streusel topping over each muffin.

Bake in the preheated oven for 20 minutes or until well risen, golden brown and firm to the touch. Let cool in the pan for 5 minutes, then serve warm or transfer to a wire rack to cool completely.