Streusel Top Apple Muffins (No Mixer)
These moist apple muffins are packed with juicy apples and topped with a crunchy brown sugar streusel topping! They’re really easy to make, too. Perfect for a fall breakfast with a hot cup of coffee!
Servings: 12
Equipment
- a 12-cup muffin or cupcake tin
- 12 muffin or cupcake liners
Ingredients
For the muffins
- 2 cups (254 g / 9 oz) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup firmly packed brown sugar (100 g / 3.5 oz)
- ½ cup granulated white sugar (100 g / 3.5 oz)
- 1 teaspoon vanilla
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup (80 ml / 2.7 fl oz) vegetable oil
- ½ cup (125 ml / 4 fl oz) milk
- 1 large egg
- 2 medium apples, (cored, peeled and cubed or cut into small pieces)
For the streusel topping
- ¼ cup firmly packed brown sugar (50 g / 1.75 oz)
- ¼ cup all purpose flour (30 g / 1 oz)
- ½ teaspoon ground cinnamon
- 2 tablespoons (30 g / 1 oz) cold butter
- a pinch of salt
Instructions
- Preheat the oven to 400 °F / 205 °C.
- Line a 12-cup muffin tin with liners. Set aside.
Make the muffins
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk together the brown and white sugar, the vanilla, and the spices. Add the milk, oil, and egg and mix until combined.
- Mix the flour mixture into the egg mixture and whisk until just combined. Don’t overmix.
- Gently fold in the chopped apples.
- Fill the liners ¾ of the way full. Set aside.
Make the streusel topping
- Put all the topping ingredients in a food processor and pulse until the mixture becomes crumbly. OR Add the topping ingredients to a small bowl and mash them together using a fork, pastry blender, or your fingers, until they resemble coarse crumbs.
- Sprinkle the muffins with the topping.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Let the muffins cool in the pan for about 10 minutes before removing them to a wire rack for another 10 minutes to cool completely.
- Enjoy!
Notes
- These muffins spoil faster than regular muffins because they contain fresh fruit. If you don’t plan on eating them within a day or so, put them in the refrigerator in an airtight container or storage bag for up to 3 days. Keep in mind that once refrigerated, the streusel topping will begin to lose its crunchiness due to the moisture.
- You can easily reheat these muffins the next day. Just pop them in the oven (350 °F / 180 °C) for about 10 minutes.