Apple Streusel Muffins
Deliciously moist and fluffy muffins that are cinnamon-spiced, stuffed full of apple chunks, and topped with a buttery streusel!
Servings: 12 muffins
Calories: 348kcal
Ingredients
For the Muffins
- 3 cups (375g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 3 small apples peeled and chopped into small chunks
For the Streusel
- ½ cup (62g) plain/all-purpose flour
- ¼ cup (50g) light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons (28g) unsalted butter melted
Instructions
For the Muffins
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. (The batter will be VERY thick and somewhat lumpy.) Gently fold in the apple chunks.
For the Streusel
- In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed and the mixture is crumbly.
- Spoon the batter into the prepared pan, top with the streusel, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Video
Notes
*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir in 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.