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For our Apple Cinnamon Streusel Muffins, we need a few key dry ingredients. These create the base of our muffins. Here’s what you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon salt These ingredients work together to give the muffins structure and flavor. Next, we gather our wet ingredients. These help to keep the muffins moist and fluffy. Here’s what to include: - ½ cup unsalted butter, melted - 1 large egg - 1 cup milk Mix these well to ensure they blend smoothly into the dry mix. You can add extra flavor and crunch with some optional add-ins. These are not required but can enhance your muffins: - 2 cups apples, peeled and diced (Granny Smith or Honeycrisp work best) - ½ cup chopped walnuts (optional) Feel free to skip the nuts if you prefer a nut-free muffin. The apples bring moisture and sweetness while the walnuts add a nice crunch. Start by preheating the oven to 350°F (175°C). This helps the muffins bake evenly. Grease a muffin tin or line it with paper muffin liners. Lining the tin makes clean-up easier and helps the muffins pop out nicely. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Stir these dry ingredients well with a whisk. This step ensures even mixing and helps the muffins rise. In a separate bowl, whisk together ½ cup of melted unsalted butter, 1 large egg, and 1 cup of milk until smooth. It is important to mix these ingredients well. This mixture will bring moisture to the muffins and make them fluffy. Now, pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your muffins light and fluffy. Next, fold in 2 cups of peeled and diced apples, preferably Granny Smith or Honeycrisp. If you like, add ½ cup of chopped walnuts for extra crunch. In another bowl, combine ½ cup of all-purpose flour, ⅓ cup of brown sugar, and 1 teaspoon of ground cinnamon. Take ¼ cup of cold, cubed unsalted butter and mix it with your fingers or a fork. You want it crumbly, like wet sand. This topping gives the muffins a sweet and crunchy finish. Fill each muffin cup about ¾ full with the apple batter. Then, sprinkle the prepared streusel topping generously over each muffin. Bake in the preheated oven for 18 to 22 minutes. To check for doneness, insert a toothpick in the center of a muffin. If it comes out clean, they are ready. Once baked, let the muffins cool in the tin for about 5 minutes before moving them to a wire rack. This helps them set and cool evenly. The best apples for your muffins are Granny Smith or Honeycrisp. They provide a nice balance of tartness and sweetness. Their firm texture holds up well during baking. You can also try Fuji or Braeburn apples for a sweet twist. Always peel and dice the apples to mix evenly in the batter. To keep your leftover muffins fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and then place them in a freezer-safe bag. This way, you can enjoy them later! For fluffy muffins, avoid overmixing the batter. Mix until just combined; some lumps are okay. Let the batter rest for a few minutes before filling the muffin tin. This helps the muffins rise better. Use room temperature ingredients, especially the egg and milk, to create a smooth batter. {{image_2}} You can make these muffins gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a blend that measures cup-for-cup like regular flour. This change keeps the texture light and fluffy while avoiding gluten. Feel free to change up the nuts or fruits. Instead of walnuts, try pecans or almonds for a new flavor. You can also add other fruits like blueberries or cranberries. Just keep the total amount of fruit the same, so the muffins bake well. To make these muffins vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk or oat milk instead of regular milk. Replace the butter with coconut oil or a plant-based butter. Enjoy your vegan treat! You can store your apple cinnamon streusel muffins at room temperature. Place them in an airtight container. They stay fresh for about three days. Keep them in a cool, dry place. Avoid direct sunlight or heat. Freezing is a great way to keep your muffins longer. Allow the muffins to cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. To enjoy them later, just thaw them overnight in the fridge. Reheating muffins is simple. You can use the microwave or oven. For the microwave, place the muffin on a plate. Heat for about 15-20 seconds. For the oven, preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 5-10 minutes. Enjoy them warm for the best taste! Yes, you can! Try nutmeg or ginger for a fun twist. These spices add warmth and depth. Just remember to adjust the amount. A little goes a long way, so start small. The best way is to use a toothpick. Insert it in the center of a muffin. If it comes out clean, they're ready. You can also look for a golden-brown color on top. The muffins should spring back when gently pressed. Yes, you can! Mix the dry and wet parts separately. Then combine them just before baking. This helps keep the muffins fluffy. Batter can sit in the fridge for a few hours. Just be aware that it might change texture slightly. Streusel has a finer crumb and more butter. It gives a nice crunch on top. Crumble is chunkier and might use oats or nuts. Both add great texture, but streusel is often sweeter. Enjoy experimenting with both! We covered how to make delicious muffins with simple steps. You learned about the right dry and wet ingredients, plus fun add-ins. Mixing apples and walnuts adds great flavor. I shared tips for the best apple types and how to store extra muffins. You can also try gluten-free and vegan options. Remember, baking is about creativity. Have fun experimenting with these ideas! Enjoy savoring your homemade muffins.

Apple Cinnamon Streusel Muffins

Indulge in the warm flavors of cinnamon with these delightful Cinnamon Delight Apple Muffins! This easy recipe features tender apples, a touch of sweetness, and a crunchy streusel topping that will have everyone coming back for more. Perfect for breakfast, snacks, or dessert, these muffins are a treat any time of day. Click to discover the full recipe and step-by-step instructions to create your own batch of deliciousness!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup unsalted butter, melted

1 large egg

1 cup milk

2 cups apples, peeled and diced (preferably Granny Smith or Honeycrisp)

½ cup chopped walnuts (optional)

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar

1 teaspoon ground cinnamon

¼ cup unsalted butter, cold and cubed

Instructions
 

Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin liners.

    In a large mixing bowl, combine 2 cups of flour, granulated sugar, baking powder, 1 teaspoon of cinnamon, and salt. Mix well.

      In a separate bowl, whisk together the melted butter, egg, and milk until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

          Fold in the diced apples and walnuts (if using) gently into the batter.

            In another bowl, prepare the streusel topping by combining ½ cup flour, brown sugar, and 1 teaspoon cinnamon. Add the cold cubed butter and mix with a fork or your fingers until crumbly.

              Fill each muffin cup about ¾ full with the apple batter. Sprinkle the streusel topping generously over each muffin.

                Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins