Apple Streusel Muffins
These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup butter, melted
- 1-1/4 teaspoons vanilla extract
- 1-1/2 cups peeled chopped tart apples
- STREUSEL TOPPING:
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
- GLAZE:
- 3/4 cup confectioners' sugar
- 2 to 3 teaspoons 2% milk
- 1 teaspoon butter, melted
- 1/8 teaspoon vanilla extract
- Dash salt
Reviews
I didn’t add the streusel topping, opted instead for crystal glazing sugar. Also added a little cinnamon
These were ok. I can't believe I'm saying this but I thought they were too sweet and actually too many apples, and I love both. I made exactly as called for. Not too bad but probably won't make again. Hubby loved them though. I try to be nice when I make negative comments (which isn't often) because I hate when people call them slop, or say they throw in garbage.
Made as directed. Didn't look like there was enough batter to cover apples. But I had faith, they turned out FANTASTIC.!
I usually make a different recipe for apple muffins, but decided to try something new. I liked the dense texture and not overly sweetness of this muffin. I did add a couple of tablespoons of milk to the batter because it seemed too stiff. The topping was just right, not too heavy to collapse the muffins, and not too sweet either. I would make these again.
I thought thiese were kinda dry. Not my favorite muffins
Made these with an additional 1/3 cup of milk and streusel topping. Realized 2 minutes after I put them in the oven that I forgot the sugar. I was prepared to dump them in the trash but decided to try one just to see. I was pleasantly surprised to find them pretty good. So I'd say feel free to reduce the amount of sugar. I'm going to try them next time with 1/2 a cup of sugar
Made these with an additional 1/3 cup of milk and strudel topping. Realized 2 minutes after I put them in the oven that I forgot the sugar. I was prepared to dump them in the trash but decided to try one just to see. I was pleasantly surprised to find them pretty good. So I'd say feel free to reduce the amount of sugar. I'm going to try them next time with 1/2 a cup of sugar
I made this recipe twice today. The recipe says it is thick, but that was an understatement, it was more like a really thick dough, so I added a little milk. It still came out very dense and mealy, more like a cornbread in my mouth. My son made it the first time, so there is a possibility he miscounted on flour, but it was still way too thick. The second time I added about 1/3 c. of sour milk in with the liquids and this time it came out very moist and fluffy, completely perfect. I also replaced the apples with frozen chopped peaches the second time and skipped the toppings since I was out of brown sugar. It was still really good. I think it makes a great basic muffin recipe. I'll definitely make this again.
Used granny smiths, and caramel extract in the glaze. More dense than my usual muffin recipes, but we all enjoyed them.
A great recipe for fall! I used gala's, which are my favorite, and left them in pretty big chunks so you could be sure to get the apple in almost every bite!