Apple Cinnamon Oat Streusel Muffins: Moist and tender muffins full of tart, chunky apples and topped with a melt-in-your-mouth cinnamon and oat streusel. A great staple muffin recipe for fall!
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Apple Cinnamon Oat Streusel Muffins

Moist and tender muffins full of tart, chunky apples and topped with a melt-in-your-mouth cinnamon and oat streusel. A great staple muffin recipe for fall!
Prep Time15 mins
Cook Time21 mins
Total Time36 mins
Servings: 16 muffins
Author: freshaprilflours.com

Ingredients

OAT STREUSEL

  • ¼ cup brown sugar
  • 1/4 cup all purpose flour
  • 1/4 cup old fashioned oats
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 Tablespoons cold unsalted butter cut into pieces

MUFFINS

  • 2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • teaspoon ground cloves
  • ½ teaspoon salt
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • ½ cup oil vegetable or canola
  • ½ cup unsweetened applesauce store bought or homemade or apple butter (store bought or homemade)
  • 1 teaspoon vanilla extract
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large or 2 small/medium Granny Smith apples peeled, cored, and chopped into small chunks (about 2 cups)

Instructions

  • Preheat oven to 400ºF.
  • Spray the wells of a cupcake pan with non-stick spray or line with cupcake liners. Set aside.

OAT STREUSEL

  • In a small bowl, combine brown sugar, flour, and ground cinnamon. Toss together with a fork.
  • Add your softened, cubed butter and work into sugar mixture with a fork or your fingers until pea-sized clumps form. Set aside.

MUFFINS

  • In a large bowl, whisk together flour, ground cinnamon, allspice, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside.
  • In a medium bowl, whisk together eggs, oil, apple butter, and vanilla until smooth. Whisk in both sugars until no clumps remain.
  • Pour wet ingredients into dry ingredients and stir gently until just combined and no white flour streaks remain. Gently fold in chopped apples.
  • Spoon the batter into the prepared wells. Sprinkle oat streusel mixture evenly onto each of the mounds of batter, about 3/4 Tablespoon for each. Bake the muffins for 5 minutes, then, without opening the oven door, decrease the temperature to 350ºF and bake for an additional 15-16 minutes, or until a toothpick inserted in center comes out mostly clean. Allow to cool completely on a wire rack before slicing and serving. Leftovers can be kept covered at room temperature for 4 days or in the refrigerator up to 6 days. Muffins freeze well, up to 2 months. Thaw in refrigerator overnight or thaw in the microwave about 10 seconds.