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 Streusel Muffins with Creamy Cinnamon Spread
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).

Example of a perfectly baked muffin
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:
- Preheat the oven to 400°F (375°F if using a convection oven).
- 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.
- In a large bowl, combine the dry ingredients. Using a fork or a whisk, combine the dry ingredients together to blend evenly.
- In a medium bowl, combine the sour cream, butter and eggs, vanilla extract and grated apple. Mix well to combine.
- Add the wet ingredients all at once to the dry ingredients, stirring just until moistened.
- Fill the muffin cups, dividing the batter evenly between all twelve of the muffin wells.
- Sprinkle evenly over the top of the muffin batter with the Streusel Topping.
- 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:
- In a small bowl, combine the dry ingredients.
- Cut in cold butter until mixture forms coarse crumbs.
- 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:
- Combine the above ingredients by creaming together until very smooth.
- Spread onto Apple Streusel Muffins or pancakes
- Refrigerate leftovers and use within one week.
STORAGE: Refrigerate any leftovers. The muffins freeze very well stored in a tightly covered container.
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
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“There is something about a muffin fresh from the oven that gives you that warm fuzzy feeling.”
The Urbnspice Chef
You Might Also Enjoy:
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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