Apple Streusel Muffins

These apple muffins are SO easy to make and is a perfect way to use up those last wrinkly apples that have been sitting around for too long. The muffins are made with greek yogurt to keep them incredible moist (along with the apples), and cinnamon for extra flavor and warmth.

• All-purpose flour. This will be used for both the muffins and the crumble.
• Rolled Oats. For the streusel topping.
• Brown sugar. Also for the streusel topping! A classic crumble flavor.
• Baking powder. This will get activated by the liquid and heat and give that nice muffin top.
• Ground cinnamon, ginger & nutmeg. To give the batter a lovely coziness.
• Granulated sugar. Helps to provide moisture to the muffins - sugar is crucial to a moist baked good!
• Large egg. Must be at room temperature to help keep the batter smooth.
• Vegetable oil. Canola oil (or any non-flavored oil) can also be used.
• Unsalted butter. Melted and slightly cooled. Used for both the muffin batter and crumble topping.
• Greek yogurt. Full-fat! Also room temperature for best incorporation. You can also use full-fat sour cream, instead.
• Whole milk. Also at room temperature!
• Vanilla paste or extract.
• Medium sized apples. Two of them - peeled, cored, and diced into 1 cm pieces

To make the muffins, start by peeling, coring, and dicing the apples into 1 cm pieces. Next, you'll want to make the streusel topping (see section below).

To finish the muffin batter, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg in a large bowl.

Then, whisk together the sugar, egg, oil, butter, yogurt, milk and vanilla in another bowl until smooth.

Add the wet mixture to the dry mixture and use a rubber spatula or wooden spoon until the flour is just incorporated. Then, carefully fold in the apples until they're evenly distributed.

If you have the time, add the batter to the fridge (lightly covered with a piece of plastic wrap) for about 30 minutes. This helps to produce a better rise to the Apple Streusel Muffins, though it's not necessary.

Streusel topping is made of butter, sugar, and flour as a base. I choose to add oatmeal (rolled oats) and cinnamon to the crumble so it has a bit more texture and flavor. It helps to add a major boost to a simple muffin recipe.

To make the crumble topping, simply mix together the melted butter, flour, brown sugar, rolled oats, salt and cinnamon until there are no longer dry pieces in the bottom and they resemble pea sized crumbles.

Preheat the oven to 425℉. While the oven is preheating, add 12 cupcake liners to each well of a muffin tin. You can also simply spray each well with nonstick spray instead of using liners. Using a cookie scoop or two spoons, fill each liner ¾ of the way full. Filling this much creates a better muffin top!

Carefully and evenly sprinkle the streusel topping over each muffin. Be sure to use up all of it! Remove any pieces from the muffin tin and place them back on the muffins (or else they'll burn on the pan).

Bake for 5 minutes, then reduce the oven temperature to 350℉ and continue baking for another 13-16 minutes. The muffins are done when a toothpick inserted to the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then remove to a wire rack to finish cooling. Though, I think the best way is to break into one of them still warm 😉.

If you'd like to go one step further, feel free to make a maple drizzle for the tops! Combine 1 cup (120g) of powdered sugar with about 1 tablespoon of maple syrup and mix together to combine. Start with the one tablespoon of maple and add more as needed to get to an easy drizzling consistency.

The best apples for baking are Honey Crisp, Braeburn, Pink Lady, Granny Smith as they hold up to the baking process best. My favorites are Honey Crisp!

The best way to keep a muffin light and fluffy is to not over mix the batter, which is what makes the muffins tough due to over developing the gluten in the flour. Using the correct amount of leavening agents is also very important.

The secret to any moist baked good? Correct ratios of sugar and fat. Sugar is hygroscopic, so it absorbs moisture and holds onto it. Fat (butter, oil, greek yogurt) weakens gluten development which leads moist, fluffy muffins.

This can happen with cheap liners. Either spray the liners before using (if you know they're cheap), or invest in better quality liners.

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