It’s apple season and I’m celebrating with these German Cinnamon Apple Streusel Muffins. A muffin so soft and delicious, so cinnamony and apple-y and fall-ish… you can’t help but have another.
Or bake another batch. For the freezer, or the kids… wink, wink.
For me, it’s that subtle vanilla flavor mingled with an apple cinnamon base that makes these some of my favorite muffins. And I have quite a few “favorite” muffins. They’re literally the perfect grab and go, homemade breakfast!
5 Best Baking Apples
Every baker has a list of their favorite baking apples. We’re no exception. There are, though, some great resources out there pairing best apples to specific baked goods.
The Old Famer’s Almanac has such a list, which I make a habit of reading because it puts me in the mood for fall and winter. And Bon Appetit has a different list of apple varieties that hold up well in the oven.
But here are my favorites.
1. Braeburn (A favorite for Streusel)
3. Golden Delicious
4. Granny Smith
What Makes this recipe German?
Crumb topping and streusels are very similar, but there are distinct differences. “A traditional German streusel (streusel means something “strewn or scattered” in German) bakes up into shortbread balls, for lack of a better description. It is crunchy and cookie-like on top and soft on the bottom where it meets the cake or fruit.”
American streusels or crumb topping typically have a sandy-like texture that shakes off easily. It’s all in the ratio of sugar, butter, flour.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cooking oil
- 3/4 cup milk
- large egg
- 1 teaspoons vanilla
- 1 medium apple, paired and chopped or grated
- FOR THE STRUDEL:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, cold and diced
- Preheat oven to 375 degrees F. Grease or line with paper a standard 12 cup muffin pan.
- In a medium bowl, mix flour, sugar, cinnamon, baking powder, and salt. Then in a large bowl, stir together the milk, oil, and egg until smooth; stir in the vanilla. Then, fold in the apples and flour mixture. Spoon into prepared muffin tins, about 3/4 full.
- For the Strudel: Whisk together the flour, brown sugar and cinnamon. Cut in the diced butter until it resembles crumbs. Sprinkle crumbs over the top of each muffin before baking.
- Bake: In the preheated oven, bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing the muffins from the tins. Cool on a wire rack... if you can wait that long!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 247mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 3g