Description
Delight in these moist and flavorful Apple Maple Streusel Muffins, combining tender diced apples, a hint of cinnamon, and sweetness from maple syrup. Topped with a crunchy oat streusel, these muffins make a perfect breakfast or snack treat.
Ingredients
Scale
Muffin Batter
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113 grams) unsalted butter, melted
- 3/4 cup (150 grams) packed brown sugar
- 1/2 cup (120 ml) maple syrup
- 2 large eggs
- 1 cup diced apples (about 2 medium apples)
- 1/2 cup (45 grams) rolled oats
Streusel Topping
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) packed brown sugar
- 1/4 cup (25 grams) rolled oats
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon until well combined.
- Prepare Streusel Topping: In a separate bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats, and 1/2 teaspoon ground cinnamon. Add the cold cubed butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs. Set aside.
- Combine Wet Ingredients: In another bowl, whisk together melted butter, brown sugar, maple syrup, and eggs until smooth and fully incorporated.
- Mix Batter and Add Apples: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing. Fold in the diced apples and 1/2 cup rolled oats evenly throughout the batter.
- Fill Muffin Tins and Add Topping: Spoon the batter evenly into the prepared muffin cups. Generously sprinkle the streusel topping on each muffin, pressing lightly to adhere.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and allows the muffins to set.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- Ensure not to overmix the batter to keep the muffins tender and fluffy.
- The cold butter in the streusel helps create a crumbly texture.
- Store baked muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a nutty twist, add chopped walnuts or pecans to the streusel topping.
