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Apple Streusel Muffins
5 from 1 vote

Apple Streusel Muffins

Servings: 12 muffins
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Ingredients

Streusel

  • ¼ cup (31g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • teaspoon salt
  • 2 tablespoons (28g) cold unsalted butter, cubed
  • ¼ cup (60ml) chopped walnuts

Muffins

  • 2 ¼ cups (281g) all-purpose flour
  • ¼ cup (30g) cake flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • teaspoon ground ginger
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) light brown sugar
  • 2 eggs
  • 1 cup (240ml) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) diced tart apples

Instructions

Streusel

  • Add the flour, sugar, salt and butter to a bowl and pinch the ingredients together until it forms a crumb-like mixture. Stir in the chopped walnuts, and keep in the fridge.

Muffins

  • Preheat the oven to 410°F/210°C and line a muffin pan with paper liners.
  • In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, lemon zest, and set aside.
  • In a large bowl, cream together the unsalted butter and sugar. Add the eggs one at a time, and then the sour cream and vanilla extract. Stir until combined.
  • In a small bowl, toss the diced apples in a couple spoonfuls of the dry mixture. Set aside.
  • Add the dry ingredients into the wet ingredients and stir until almost completely combined. Add the apples and fold the batter until the apples are spread evenly throughout the batter.
  • Divide the batter evenly among the 12 muffin wells and top each muffin with some of the streusel.
  • Bake at 410°F/210°C for 5 minutes, then turn down the temperature to 374°F/190°C and bake for an additional 15 to 18 minutes.
  • Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
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