Apple Streusel Muffins are bursting with flavor with fresh shredded apples, warm spices, and topped with crunchy almond streusel. A perfect fall treat!

Apple Streusel Muffins on a cake stand


These apple muffins are the best combination of fresh fruit, warming spices, and crunchy topping. Apples, cinnamon, brown sugar, and almonds flavor these muffins perfectly.

Why apple streusel muffins are so comforting

  • Apple Muffins are the epitome of fall. Apple season gets me in the mood for carving pumpkins, hot chocolate, and wearing scarves.
  • They are easy to whip up by combining fresh apples and other ingredients that you probably already have on hand.
  • These muffins are special because of their crunchy almond streusel topping that pairs perfectly with the soft muffin.

Variation Ideas

Apple Spice Oat Muffins: Stir in 100 grams (1 cup) of oats to the muffin batter. Swap the almonds for oats in the streusel recipe.

Loaded Carrot Muffins: Use shredded carrots instead of apples in the muffin batter. Add ½ tablespoon orange zest, 2 tablespoons orange juice, 100 grams (1 cup) toasted chopped pecans, 150 grams (1 cup) raisins, and 50 grams (½ cup) shredded sweetened coconut to the batter. The almond streusel topping can be optional.

A closeup of an Apple Muffin topped with Almond Streusel

How to make Apple Streusel Muffins

This recipe stems from my Fruit or Veg Batter Bread Master Recipe. I plugged in my favorite ingredients; apples, cinnamon, and other spices to the muffin batter recipe and then topped it with an almond buttery streusel.

Step 1: Make the Streusel Topping

Combine ingredients together in a small bowl: brown sugar, granulated sugar, cinnamon, flour, salt, and sliced almonds. Stir in the melted butter until you can no longer see white streaks from the flour. Set the streusel aside while you make the muffin batter.

Step 2: Make the muffin batter

Combine Dry Ingredients

Whisk together all of the dry ingredients into a large bowl including all spices.

Combine Wet Ingredients

Combine all wet ingredients including the shredded apple. I like to leave the peel on the apples to give the batter some color. Lightly whisk until eggs are fully incorporated.

Combine the Dry and Wet Ingredients

Pour the wet ingredients into the bowl with the flour mixture and using a rubber spatula stir to combine. This should only take 30-45 seconds to fully incorporate. Don’t overmix or you risk creating dense muffins.

Step 3: Divide into Muffin cups

Almond Streusel topped over Apple Muffins

Portion the muffin batter evenly into prepped muffin cups. You can use store-bought paper liners or you can make your own with parchment paper. Sprinkle a liberal amount of the almond streusel over the tops of each muffin.

Step 4: Bake

Apple Muffins with Almond Streusel Topping sitting on a cake stand

Bake muffins for 16-20 minutes until the tops are golden brown. You can check the doneness by pressing gently with your finger on top of the muffin. The topping should be crisp and the muffin should slightly spring back. Let cool for at least 5 minutes before moving to a wire rack.


What are the best apples to use for apple streusel muffins?

Variety of fresh green and red apples

Some of my favorite apple recipes for muffins, pies, and turnovers use a variety of apple types. This brings a delicious flavor complexity. But whether you use one type or several, I highly suggest using Granny Smith apples. They are firm, tart, and they balance out the sweetness in the batter perfectly. Some other apple varieties I love for muffins are: McIntosh, Golden Delicious, and Honeycrisp.

How do I keep the tops of my muffins crunchy?

Muffin tops become soft and cake-like after storing them in an airtight container. The moisture gets trapped and soaks into the muffin tops. To avoid this, it’s best to eat streusel topped muffins the same day they are baked. They can be kept out at room temperature uncovered. This will keep the streusel topping crunchy.

If you need to store them for longer in an airtight container, you can refresh them in the oven set to 350°F/176°C. Wrap each muffin individually in aluminum foil and bake for 10-15 minutes until warmed through. Don’t over-bake or they will dry out.


How to prep ahead: Muffin batter can be made and stored in the refrigerator for up to 3 days. When ready to bake, portion into a muffin tin directly from the refrigerator and bake. The batter does not need to come to room temperature.

How to store at room temperature: For best results and flavor, baked muffins with a streusel topping should be eaten same day. They can be stored for longer at room temperature for up to 4 days in an airtight container.

How to store in the freezer: Let muffins completely cool and then freeze in a single layer for 1 hour until frozen solid. Then move the frozen muffins into a zipper bag squeezing out all of the air. Baked muffins can be frozen up to 2 months. Let thaw in the refrigerator and then microwave for a few seconds to refresh.


If you loved this delicious recipe, you might like to try these other muffin recipes!

Apple Streusel Muffins
Yield: 14-16 Muffins

Apple Streusel Muffins

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Apple Streusel Muffins are bursting with flavor with fresh shredded apples, warm spices, and topped with crunchy almond streusel. A perfect fall treat!


For the streusel

  • 100 grams (½ cup) brown sugar, light or dark
  • 100 grams (½ cup) granulated sugar
  • 75 grams (½ cup + 2 tablespoons) all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 50 grams (½ cup) sliced almonds
  • pinch of salt
  • 56 grams (4 tablespoons, ½ stick) unsalted butter, melted

For the muffins

  • 240 grams (2 cups) all-purpose flour
  • 200 grams (1 cup) granulated sugar
  • 10 grams (1 tablespoon) baking powder
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
  • 225 grams (2 cups) shredded apple, peeled or unpeeled



  1. At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients. 
  2. Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
  3. Prep your muffin tins with muffin liners.

To make the streusel:

  1. In a medium bowl, whisk the brown sugar (100 grams, ½ cup), granulated sugar (100 grams, ½ cup), flour (75 grams, ½ cup + 2 tablespoons), cinnamon (1 ½ teaspoons), sliced almonds (50 grams, ½ cup), and salt (one pinch) together. 
  2. Stir in the melted butter (56 grams, 4 tablespoons) and mix with your hands until crumbly. Set aside.

To Make the Batter:

  1. In a large mixing bowl, whisk together the flour (240 grams, 2 cups), granulated sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (½ teaspoon), cinnamon (1 ½ teaspoons), nutmeg (½ teaspoon), and ginger (½ teaspoon).
  2. In a separate bowl, lightly whisk together the oil (113 grams, ½ cup), eggs, vanilla extract (2 teaspoons), milk, and shredded apple (225 grams, 2 cups) until well combined. 
  3. Pour the wet ingredients into the dry ingredient bowl. 
  4. Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
  5. Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.
  6. Sprinkle the streusel topping liberally on each muffin.
  7. Bake at 400°F/205°C for 16-20 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan. 
  8. Muffins are best eaten warm on the same day, but you could store them completely cooled in an airtight container for up to 4 days at room temperature.

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