Apple Streusel Muffins filled with sweet apples and a crunchy and delicious topping!
Close up of a muffin on countertop.

I know that everyone loves longer blog posts from me, but honestly my time is just so limited right now! I’ve been struggling with the idea to post if it isn’t even going to be long but it’s been way to long since I’ve blog posted; blame law school, which also produces writer’s block.

Just saying.

I do miss this so much though, and I want to leave these here. These apple streusel muffins were delicious and so worth the calories (sorry, it’s true!) I hope you enjoy them in this fall season.
Also, I want to wish a Happy Birthday to my beloved Dad! I love you so much Dad! You don’t know it yet but I made you a rum & raisin cheesecake with oreo crust since you love rum & raisin ice cream, cheesecake, and oreos! Can’t wait to surprise you in a few hours with it!
Top down shot of apple streusel muffins on a wire baking rack.
Just to point out, I can’t believe it’s the middle of October! Time is flying by so quickly; it’s a little scary! Halloween will be upon us so very soon! For some reason I’m not seeing as much Breast Cancer Awareness activities as I am used to; what’s up with that?! Anyhow, you can always support in your own way!
Oh? Describe these apple streusel muffins? The topping? crunchy, and delicious. The muffins? Filled with sweet apples and light and fluffy. I really did enjoy them so very much especially the lovely touch of cinnamon (you guys know I love cinnamon). They are definitely worth it.
Three rows of apple streusel muffins on a tablecloth.
Enjoy your week guys!

Instagram Jessica in the KitchenIf you try these Apple Streusel Muffins please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

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

Apple Streusel Muffins

These tender apple streusel muffins are filled with sweet baked apples and finished with a crumbly cinnamon-spiced topping. Irresistible!
5 (from 1 rating)



  • 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)
  • 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


  • 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.


  • 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 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. 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.