Fall is officially here in Chicago.
I mean one week ago it was 87 and humid, but overnight it’s officially cold, boot-wearing, blanket-needing, heat on cold.
I can’t say I’m happy about it, I mean is a week or two of 65 and sunny too much to ask for? But- I’ll take the cozy baking vibes with a warm coffee and a plateful of these muffins anytime.
These are by far the BEST apple muffins I have ever had. They have a melt-in-your-mouth texture, with bursts of juicy apple in every bite. The streusel topping adds a cinnamon-y, buttery sweetness that sends them over the top.
The key to the perfect texture in these muffins is the way the apples are cut up and distributed in the batter.
Half of the apple is chopped into bite-sized bits and the other half is grated, which helps keep every bite full of apple-y goodness. I love this method and will always grate some apple in future quick breads, cakes, and muffins- it’s brilliant!
These are perfect for breakfast with a cup of coffee, for an afternoon snack, or even a (not too sweet) dessert. From beginning to end these were so easy, that I may just have to whip up another batch for a fall brunch this weekend.
Enjoy!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¼ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1¼ teaspoons vanilla
- ¼ tsp cinnamon
- 1½ cups chopped apples
- 1½ cups grated apples
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees F. Grease a 12 cup muffin pan, or fill with liners.
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together butter, sugars and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
- In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Maureen says
These look lovely. I baked muffins today and thought of you!
Sarah says
Gorgeous! I love the apple chunks. I’ll be keeping this quick recipe on hand for sure!
Lauren says
Thanks for this wonderful recipe. When I saw this post a couple days ago, I completely abandoned my dinner plans and made these instead. Luckily I already had everything in my pantry. They were so good! Of course I supplemented the dinner with other brunch-type items so I didn’t feel like I was feeding my family just cupcakes for dinner. :)
Alexis @ EatWriteLove says
Your’s look much prettier than mine but I didnt have enough muffin cups and that definitely made a difference. But luckily they still taste delicious and my kitchen smells like the perfect fall day!
Debbie the NY Baker says
Hi, Audra – thanks for this recipe. I do have two questions. The first: even though it’s not specified, I’m assuming the cinnamon for the batter, not the topping, should be whisked with the other dry ingredients. Second, I assume the recipe calls for 1/4 CUP white sugar, even though the cup is not indicated. Thanks!
Audra says
Yes on both accounts- I have fixed the recipe. Thanks for pointing those errors out!
Jane says
Hi Audra. I love muffins they are quick and easy to make. What variety of apple did you use and approximately how many did you use? Thanks!
Joanne Bruno says
I could have seriously used some good fall days before jumping straight into winter! Had to break out the heavy winter jackets already and I’m not pleased. At least it’s gotten me more in the baking mood. Might have to make these muffins over the weekend!
Colleen says
Should there be milk in these? The batter is really tight
Audra Fullerton says
Nope!
Noah says
What kind of apples did you use in these?