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Apple Cinnamon Muffins with Cinnamon Streusel Topping

Jessie M
These apple cinnamon muffins with cinnamon streusel topping are moist, fluffy, full of apple flavour and topped with a crunchy cinnamon streusel.
4 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, dessert, Snack
Cuisine American, Canadian
Servings 10 muffins


  • muffin pan


Muffin Batter

  • 1 & 1/2 C all purpose flour spooned and levelled *
  • 1/2 C white sugar
  • 1/2 C brown sugar firmly packed
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 C vegetable oil
  • 1/3 C milk at room temperature
  • 1 large egg beaten at room temperature
  • 1 C peeled apples chopped into small pieces

Streusel Topping

  • 1/4 C white sugar
  • 3 tbsp all purpose flour
  • 1 tsp ground cinnamon
  • 2 tbsp butter melted


  • Preheat oven to 425F and line muffin pan with liners.

Muffin Batter

  • Peel and finely chop your apples until you have 1 cup worth, set aside. I find it takes 2 medium sized apples.
  • In a large bowl whisk together flour, sugars, salt, baking powder, and cinnamon.
    1 & 1/2 C all purpose flour, 1/2 C white sugar, 1/2 C brown sugar, 2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp salt
  • Add in the oil, milk, egg and mix just until combined.
    1/3 C vegetable oil, 1/3 C milk, 1 large egg beaten
  • Fold in the chopped apples.
    1 C peeled apples chopped into small pieces
  • Add batter to the muffin pans, filling them 3/4 full.


  • In a small bowl whisk together flour, sugar, and cinnamon together.
    1/4 C white sugar, 3 tbsp all purpose flour, 1 tsp ground cinnamon
  • Add in the melted butter and mix everything together. The mixture will be the texture of wet sand.
    2 tbsp butter
  • Sprinkle streusel topping evenly over muffin batter.
  • Bake for 5 minutes at 425 F then reduce oven temperature to 350 F and bake for an additional 15 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in the muffin pan for 5 minutes before removing to cool on a wire rack.


*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
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