Cinnamon-Apple Streusel Muffins (recipe)

Cinnamon-Apple Streusel Muffins

Hearty, dense, earthy, wholesome. These are the words that I traditionally associate with muffins, thanks to years of my mom’s bran-carrot-raisin concoctions. As good and nutritious as those are they are also the polar opposite of everything that this recipe was. Yet another slam-dunk from The Good Home Cookbook: More Than 1000 Classic American Recipes, these muffins were light, airy, and delicately sweet from the natural sugars of the apple chunks studded throughout. The light streusel topping is equally subtle and far from overpowering. It was really enjoyable to put together, and even more fun to consume 🙂 In keeping with the requirements for this month’s Muffin Monday, I paired it with a warm cup of Twinnings tea (Blackcurrant, Ginseng and Vanilla) for the perfect midnight treat 🙂

Cinnamon-apple Streusel Muffins

Recipe By: The Good Home Cookbook: More Than 1000 Classic American Recipes

Serving Size: makes 12 muffins


1/3 cup firmly packed brown sugar
3 tablespoons all-purpose flour
2 tsps ground cinnamon
2 tablespoons butter, softened

1 3/4 cups all-purpose flour
1/3 cup sugar
2 tsps baking powder
1/4 teaspoon salt
1 large egg, beaten
3/4 cup apple cider or apple juice
1 large tart apple, peeled, cored and diced
1 teaspoon vanilla extract
1/4 cup oil


1. Preheat the oven to 400F
2. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups

3. To prepare the topping, stir together the brown sugar, flour, and cinnamon in a small bowl
4. Mix in the butter with a fork or pastry blender until the mixture is crumbly. Set aside
5. To make the muffins, stir together the flour, sugar, baking powder, and salt in a medium bowl. Set aside
6. Stir together the egg, apple cider, diced apple, vanilla extract, and oil in a small bowl until well blended
7. Add to the flour mixture and stir until just moistened
8. Spoon about 1 tablespoon of batter into each muffin cup
9. Sprinkle with 1 tsp of the topping

10. Fill evenly with the remaining batter, then sprinkle tops with the remaining topping

11. Bake for about 20 minutes, until golden brown
12. Cool for 10 minutes, remove from the pan, and cool briefly on wire racks