These tender apple streusel muffins are filled with sweet baked apples and finished with a crumbly cinnamon-spiced topping. They’re totally irresistible!

Glazed apple streusel muffins

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!
Overhead view of ingredients for apple streusel muffins with labels

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

Overhead view of dry ingredients for muffins in bowl with whisk
Overhead view of mixer beating wet ingredients for muffins
Overhead view of mixer beating wet ingredients in bowl
  • 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.
Overhead view of dry ingredients added to wet muffin batter ingredients
Overhead view of grated apples added to bowl of batter
Overhead view of apple streusel muffin batter
Overhead view of streusel topping in bowl
  • 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. 
Overhead view of muffin batter in pans
Overhead view of apple streusel muffins in muffin pan
Overhead view of apple streusel muffins on cooling rack
  • 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.
Two apple streusel muffins stacked on top of each other

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. 

Moist apple streusel muffin cut in half to show tender crumb

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

Moist apple streusel muffin with bite taken out

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Apple streusel muffin with bite taken out on top of additional muffins

Apple Streusel Muffins

Servings: 10 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These tender apple streusel muffins are filled with sweet baked apples and finished with a crumbly cinnamon-spiced topping. Irresistible!
5 (from 2 ratings)
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Ingredients

Muffins:

  • 2 cups flour, (240g), sifted
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • ¾ cup cane sugar, or organic white sugar, brown sugar or coconut sugar (150g)
  • ⅓ cup vegan butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • ½ cup vegan milk, I used soy milk, any other works too (120mL)
  • 1 cup apples, peeled and grated/shredded OR diced in ½" chunks (from 1-2 apples depending on their size)

Streusel Topping:

  • 1/2 cup flour, + 2 tablespoons extra flour if needed
  • 1 teaspoon cinnamon
  • ¼ cup cane sugar, or organic white sugar, brown sugar or coconut sugar
  • ¼ cup vegan butter, melted

Instructions 

  • Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
  • In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and sea salt. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, add the sugar, vegan butter and vanilla extract. Mix together for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
  • Add in the unsweetened applesauce and vegan milk and incorporate for about 30 more seconds until fully incorporated.
  • Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated apples.
  • In a separate small bowl, mix together ingredients for streusel topping with your hands or a fork, mixing until just combined, moist and crumbly. You don't want to blend the butter into the mixture too much. Add the extra two tablespoons one at a time if needed to reach desired crumble texture.
  • Scoop about ¼ cup batter into each of the 10 cupcake liners — the cups should be ¾ full or just full. Fill the other two empty holes with a tablespoon or two of water each so they don't burn in the oven.
  • Spoon streusel topping on top of the batter in each muffin cup. Use as much as you want — I sprinkled enough to cover the entire top.
  • Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.

Notes

  • To store: To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
  • To freeze: 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.
Calories: 269kcal, Carbohydrates: 49g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Sodium: 416mg, Potassium: 70mg, Fiber: 2g, Sugar: 24g, Vitamin A: 444IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton