Description
These Apple Cider Streusel Muffins are moist and flavorful, bursting with the warm spices of cinnamon and nutmeg, tender diced apples, and topped with a buttery, crumbly streusel. Perfect for a cozy breakfast or an afternoon snack, they bring the essence of fall into every bite with the subtle tartness of apple cider and a sweet, crunchy topping.
Ingredients
Scale
Muffin Batter
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (240 ml) apple cider
- 2 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup diced apples (about 2 medium apples)
Streusel Topping
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (42 g) unsalted butter, cold and cubed
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This ensures even baking and easy muffin removal.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk together the apple cider, eggs, and melted butter until smooth and fully incorporated.
- Form Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
- Prepare Streusel Topping: In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Apples to Batter: Fold the diced apples into the muffin batter evenly, distributing them throughout for bursts of apple flavor in every bite.
- Fill Muffin Cups: Spoon the batter into muffin cups, filling each about two-thirds full to allow room for rising.
- Add Streusel: Generously sprinkle the streusel topping over each muffin, pressing lightly to adhere.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool and Serve: Remove from oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For extra flavor, soak the diced apples in a tablespoon of lemon juice to prevent browning before adding to the batter.
- You can substitute apple cider with apple juice if needed, though cider gives a richer flavor.
- Make sure the melted butter is slightly cooled to avoid cooking the eggs when mixing wet ingredients.
- Use crunchy apples like Granny Smith or Honeycrisp for the best texture in the muffins.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
