Apple Pie Muffins with Cinnamon Streusel Topping

With a soft, moist center and a crumbly cinnamon topping, these apple pie muffins are bite-sized comfort food at its best.

If you want an easy fall baking project, these apple pie muffins are hard to beat. They take about 10 minutes to prep and use pantry staples—like all-purpose flour, brown sugar, butter—and a couple of apples. The crumb is tender and moist, while the buttery cinnamon streusel on top adds a bakery-style finish. The aroma alone will make your kitchen feel cozy and inviting.

Apple and cinnamon are a classic pairing that shines in quick bakes like these muffins. They make a great snack, a school lunch addition, or a warm grab-and-go breakfast on a crisp morning. Serve them plain, or warm briefly before serving for an extra-comforting treat.

Recipe Ingredients

Filling

• All-purpose flour
• Baking powder
• Salt (¼–½ teaspoon)
• Egg
• Buttermilk
• Unsalted butter, melted
• Vanilla extract
• Light brown sugar, packed
• Large apples (Granny Smith recommended), peeled and chopped (about 2 cups)

Topping

• Unsalted butter, cold
• Light brown sugar
• All-purpose flour
• Ground cinnamon or apple pie spice

Preheat the oven to 375°F (190°C). Line a muffin pan with liners or grease well.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and brown sugar until combined.

Peel and chop the apples into small pieces if you haven’t already.

Stir the apples into the dry ingredients, add the wet mixture, and fold gently with a spatula just until combined. Do not overmix.

The batter should be thick but not overworked.

For the streusel, use a fork to cut the cold butter into the brown sugar until crumbly. Add the flour and cinnamon (or apple pie spice) and continue cutting until the mixture forms small crumbs.

Spoon batter into the prepared muffin wells, filling them to the top. Sprinkle the streusel evenly over each muffin. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack. Serve warm or at room temperature. Store covered.

Storage

• Store muffins in an airtight container at room temperature for up to five days. In very humid or hot climates, refrigerate to prevent mold.
• To freeze, wrap individually or place in a sealed freezer bag or container for up to three months. Thaw for a few hours, then reheat in the microwave for 30–60 seconds or warm in a 350°F oven while wrapped in foil.

Recipe Notes

• Peel and chop the apples into small pieces so they distribute evenly throughout the batter.
• Granny Smith apples work well for balance and texture, but Honeycrisp, Gala, or Braeburn are good substitutes depending on your preferred sweetness and tartness.

Moist, tender, and full of cinnamon-apple flavor—enjoy!