These Cinnamon Apple muffins are moist & fluffy, full of fresh apples and warm fall spices, and topped with a delicious crumb topping. Apple muffins are an easy-to-make, freezer-friendly, fall breakfast everyone will love!
Preheat oven to 375. Grease a standard 12-cup muffin tin, set aside.
In a medium bowl, combine flour, baking powder, cinnamon and sea salt, set aside.
In a large bowl, whisk together melted butter, vanilla, applesauce, milk and egg.
Add sugars to the wet mixture and whisk to combine.
Add dry ingredients to the wet ingredients and stir until combined.
Add diced apples and stir until evenly distributed.
Make the Crumb Topping
Combine butter, sea salt, cinnamon, brown sugar and all-purpose flour with a fork or pastry cutter.
Add oats and use a fork to combine until evenly distributed.
Assemble
Use a 2 Tablespoon cookie scoop to measure portions of muffin batter into each well of the prepared muffin tin.
Add about 1 Tablespoon of streusel topping to each muffin, spread it over the top of the batter and gently press it into the batter.
Bake at 375 for 18-22 minutes or until the tops spring back when touched and a cake tester inserted in the center comes out with a few moist crumbs
Once muffins are baked, remove them from the oven and use a spoon or knife to immediately remove any streusel that baked onto the pan. Push in the sides of each muffin gently to release them from the muffin pan.
Let the muffins cool in the muffin tin on a wire rack for 10 minutes.
Transfer muffins to a wire cooling rack to cool completely (or serve slightly warm).
Video
Notes
Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week.To freeze, let the apple muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 3 months. ReheatSimply warm the muffins in the microwave for 30-60 seconds (depending on the number of muffins being reheated). You can also reheat them in the oven. To do so, place them in a small baking dish or loaf pan and cover with aluminum foil. Warm at 350 degrees F for 10-15 minutes or until warmed through. Ingredient Substitutions
All-purpose flour. There are many possible substitutions for all-purpose flour, some include: bread flour, cake flour, white whole wheat flour, a 1:1 all-purpose gluten-free flour, etc. If you would like to use whole wheat flour, I suggest only substituting up to half of the all-purpose flour with whole wheat, otherwise you risk a more dense, less fluffy texture.
Granulated sugar. White granulated sugar and organic cane sugar work well in this recipe.
Light Brown sugar. If desired, you can us dark brown sugar for a richer molasses taste.
Salted Butter. Unsalted butter works beautifully in this apple muffin recipe. Also canola oil, coconut oil, ghee, etc.
Whole Milk. 2% milk or half and half can be used in place of whole milk. I don't recommend using anything with a lower fat content.
Unsweetened Applesauce. Any applesauce variety works well in this recipe, sometimes I like to use cinnamon applesauce!
Egg. I have not tried any egg substitutions, but if you do let me know in the comments below.
Old-Fashioned Oats. Quick cooking oats can be used in the crumb topping in place of old-fashioned.