There are some fruits that are frequent add-ins for muffins (hello, blueberry muffins!), but apples are less common. Why is that?! These apple streusel muffins prove that we need to add apples to more muffin recipes! The apples bake up so tender and juicy, making them the perfect complement to the light, fluffy crumb. And that cinnamon streusel topping? Oh my goodness! It makes these muffins delicious enough to serve as a dessert—and definitely welcome at any breakfast or brunch table.
Why You’ll Love These Apple Streusel Muffins
Soft and tender. Applesauce in the batter makes these apple streusel muffins perfectly moist and light. Crumbly cinnamon streusel. Need I say more? The addition of a cozy spiced topping takes these apple muffins to the next level. Freezer-friendly. I love that I can make a batch of these muffins and stash them in the freezer so I can enjoy them for breakfast anytime!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Muffins:
Flour – You can use all-purpose flour or a measure-for-measure gluten-free flour substitute. Baking powder Cinnamon – Make sure your cinnamon is fresh and fragrant for the best results! Sea salt Cane sugar – Or organic white sugar, brown sugar, or coconut sugar. Vegan butter – I like to use my homemade vegan butter. Vanilla extract Applesauce – Make sure it’s unsweetened and unflavoured. Vegan milk – I use soy milk. Apples – You can either grate them or dice them, depending on the texture you want. It’s up to you!
For the Streusel:
Flour Cinnamon Cane sugar – Again: organic white sugar, brown sugar or coconut sugar will also work! Vegan butter
What Apples Are Best for Baking?
You want an apple that holds its shape well during baking and offers the right balance of sweetness and tartness. Granny Smith, Honeycrisp, Fuji, and Braeburn are all great options.
How to Make Apple Streusel Muffins
Mix the dry ingredients. Whisk together the flour, baking powder, cinnamon, and sea salt. Mix the wet ingredients. On low speed, beat the sugar, vegan butter and vanilla extract. Beat in the applesauce and vegan milk.
Finish the batter. Stir the dry ingredients into the wet ingredients, then fold in the apples. Make the streusel. Mix the ingredients for the topping until just combined and crumbly.
Assemble. Divide the batter into 10 cupcake liners. Fill the other two empty cups with water. Spoon the streusel onto the batter. Bake. Place the pan in an oven preheated to 425ºF; reduce the temperature to 375°F and bake for another 13 minutes, or until a toothpick inserted into a muffin comes out clean. Cool. Let the muffins cool in the pan for 5 minutes, then place them on wire racks to finish cooling.
Tips and Variations
Don’t over-mix. Over-mixing is the enemy of muffins everywhere! It over-develops the gluten, which affects the texture and rise. Spoon the flour into the measuring cup. Don’t scoop it! If you do, you’ll compact the flour and end up using more than you need. Swap the apples for pears. Even less used than apples in muffins? Pears! They’re a great unexpected twist in this recipe. Add nuts for extra crunch. They can be folded into the batter or chopped finely for the streusel topping. Walnuts or pecans both pair well with apple. Incorporate other spices. Feel free to experiment with adding other spices like cardamom, nutmeg, or ginger to complement the cinnamon. Add a glaze. As you can see from the photos here, I added a simple powdered sugar and soy milk glaze for a pretty finishing touch. You don’t need to do this, but I love the way it looks and it adds a little extra sweetness.
Serving Suggestions
Let’s be honest, muffins aren’t exactly a well-rounded breakfast, so I always like to pair them with something with a little more protein. Vegan yogurt (or my homemade vegan yogurt) is quick and easy, or try protein pudding. For a more savoury pairing, a tofu scramble or tempeh bacon is perfect.
How to Store
To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
These muffins freeze beautifully. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen through, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator or warm them in the microwave before enjoying.
More Vegan Muffin Recipes
Pumpkin Cream Cheese Muffins Vegan Lemon Poppyseed Muffins Double Chocolate Banana Muffins Carrot Cake Muffins (Vegan & Gluten Free) Vegan Zucchini Muffins
Enjoy friends! If you make this apple streusel muffins recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
