This recipe was made for Easter breakfast when my two daughters were very young, and it has been a favourite ever since. I am unsure of the origin of the recipe – it has been adapted several times over the years.  Try this recipe for Apple Cinnamon Streusel Muffins – they are ‘yummy in my tummy’ as my daughters often said.

Apple Cinnamon Streusel Muffins

CHEF TALK:   I have provided gluten free and dairy free alternatives in the ingredient list.  The muffins are especially delicious with the Cinnamon Creamy Cheese Spread (recipe below).  

Yield: 12 large muffins

FOR THE MUFFIN BATTER: 

INGREDIENTS: 

• 2 cups all-purpose flour or gluten-free flour blend
• 1 cup granulated sugar
• 1 Tbsp. Baking powder
• 1 ¼ tsp. Cinnamon, ground
• 1 tsp. Salt
• ½ tsp. Baking Soda
• 1 cup Sour cream (full-fat) or a dairy-free alternative such as almond milk or coconut milk
• ¼ cup Butter, unsalted, melted (or coconut oil)
• 2 large Eggs, beaten
• 1 tsp. Vanilla Bean Paste or Vanilla extract
• 1 cup Apple, unpeeled, small diced
• Streusel Topping (recipe follows)

METHOD:

1. Preheat the oven to 400°F (375°F if using a convection oven).
2. Line the muffin cups with muffin papers. CHEF TIP:  lightly spray the muffin papers with pan spray so that the paper liners peel off easily.
3. In a large bowl, combine the dry ingredients.  Using a fork or a whisk, combine the dry ingredients together to blend evenly.
4. In a medium bowl, combine the sour cream, butter and eggs, vanilla extract and grated apple.  Mix well to combine.
5. Add the wet ingredients all at once to the dry ingredients, stirring just until moistened.
6. Fill the muffin cups, dividing the batter evenly between all twelve of the muffin wells.
7. Sprinkle evenly over the top of the muffin batter with the Streusel Topping.
8. Bake for 15 – 20 minutes or until topping is nicely golden brown.
   

   Adding the Streusel Topping to the Muffin Batter

FOR THE STREUSEL TOPPING:

INGREDIENTS:

• 1/2 cup granulated sugar
• 6 Tablespoons all-purpose flour (or gluten-free flour blend)
• 1/2 teaspoon ground cinnamon
• 4 Tablespoons unsalted butter, cold (or dairy-free alternative like coconut oil)

METHOD:

1. In a small bowl, combine the dry ingredients.
2. Cut in cold butter until mixture forms coarse crumbs.
3. Sprinkle the streusel on top of the raw portioned muffins.  Bake following the directions above.

FOR THE CINNAMON CREAMY CHEESE SPREAD

Yield:  approximately 3/4 cup cream cheese spread

INGREDIENTS:

• One 4 oz. package (125g) plain cream cheese, softened (or substitute a dairy-free cream cheese alternative)
• 3 Tablespoons icing (confectioners) sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla bean paste or vanilla extract
• pinch of salt

METHOD:

1. Combine the above ingredients by creaming together until very smooth.
2. Spread onto Apple Streusel Muffins or pancakes
3. Refrigerate leftovers and use within one week.

STORAGE:  Refrigerate any leftovers. The muffins freeze very well stored in a tightly covered container.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Creaming
• Oven Temperature Accuracy
• Timing
• Importance of Ingredients
• Vanilla Extract
  __________

“There is something about a muffin fresh from the oven that gives you that warm fuzzy feeling.”

The Urbnspice Chef

You Might Also Enjoy:

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Best Ever Banana Muffins

Good Morning Cranberry-Coconut & Carrot Gluten-Free Muffins

As always, if you give this recipe for Apple Cinnamon Streusel Muffins a try, please come back and leave me a comment below with your feedback.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Happy Baking, everyone! 

 

Denise Paré-Watson

The Urbnspice Chef

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