Cinnamon Apple Streusel Muffins
This post may contain affiliate links. Please read our disclosure policy.
It’s apple season and I’m celebrating with these super moist Cinnamon Apple Streusel Muffins. A muffin so soft and delicious, so cinnamon and apple flavored and fall-ish… you can’t help but have another.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Seriously, I can’t get enough of these German-style Cinnamon Apple Streusel Muffins.
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!
What are the best apples for baking?
Every baker has a list of their favorite baking apples. I’m no exception. There are, though, some great resources out there pairing the best apples with 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)
2. Fuji
3. Golden Delicious
4. Granny Smith
5. Rome
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.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Hello, thanks for the recipe. I was wondering if the cooking oil in the muffins was 1/2 a tablespoon, or 1/2 a cup. Thank you! 🙂
I’m SO sorry — I answered your comment on my iPhone over the weekend, but for some reason, it didn’t post. It is definitely 1/2 a cup of oil. Thank you for alerting me so that I could adjust the recipe card!
It lists milk twice, but the directions do not specify a separate use of the milk. Did you just add extra by mistake?
Hi Arrow. You are absolutely right — that second ingredient list of milk should NOT be there. I’ve corrected it. Thank you so much for alerting me!!