These tender apple streusel muffins are filled with sweet baked apples and finished with a crumbly cinnamon-spiced topping. They’re totally irresistible!
There are some fruits that are frequent add-ins for muffins (hello, blueberry muffins !), but apples are less common. Why is that?! These apple streusel muffins prove that we need to add apples to more muffin recipes! The apples bake up so tender and juicy, making them the perfect complement to the light, fluffy crumb.
And that cinnamon streusel topping? Oh my goodness! It makes these muffins delicious enough to serve as a dessert—and definitely welcome at any breakfast or brunch table.
Why You’ll Love These Apple Streusel Muffins
- Soft and tender . Applesauce in the batter makes these apple streusel muffins perfectly moist and light.
- Crumbly cinnamon streusel . Need I say more? The addition of a cozy spiced topping takes these apple muffins to the next level.
- Freezer-friendly . I love that I can make a batch of these muffins and stash them in the freezer so I can enjoy them for breakfast anytime!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Muffins:
- Flour – You can use all-purpose flour or a measure-for-measure gluten-free flour substitute.
- Baking powder
- Cinnamon – Make sure your cinnamon is fresh and fragrant for the best results!
- Sea salt
- Cane sugar – Or organic white sugar, brown sugar, or coconut sugar .
- Vegan butter – I like to use my homemade vegan butter .
- Vanilla extract
- Applesauce – Make sure it’s unsweetened and unflavoured.
- Vegan milk – I use soy milk.
- Apples – You can either grate them or dice them, depending on the texture you want. It’s up to you!
For the Streusel:
- Flour
- Cinnamon
- Cane sugar – Again: organic white sugar, brown sugar or coconut sugar will also work!
- Vegan butter
What Apples Are Best for Baking?
You want an apple that holds its shape well during baking and offers the right balance of sweetness and tartness. Granny Smith, Honeycrisp, Fuji, and Braeburn are all great options.
How to Make Apple Streusel Muffins
- Mix the dry ingredients . Whisk together the flour, baking powder, cinnamon, and sea salt.
- Mix the wet ingredients . On low speed, beat the sugar, vegan butter and vanilla extract. Beat in the applesauce and vegan milk.
- Finish the batter . Stir the dry ingredients into the wet ingredients, then fold in the apples.
- Make the streusel . Mix the ingredients for the topping until just combined and crumbly.
- Assemble . Divide the batter into 10 cupcake liners. Fill the other two empty cups with water. Spoon the streusel onto the batter.
- Bake . Place the pan in an oven preheated to 425ºF; reduce the temperature to 375°F and bake for another 13 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool . Let the muffins cool in the pan for 5 minutes, then place them on wire racks to finish cooling.
Tips and Variations
- Don’t over-mix . Over-mixing is the enemy of muffins everywhere! It over-develops the gluten, which affects the texture and rise.
- Spoon the flour into the measuring cup . Don’t scoop it! If you do, you’ll compact the flour and end up using more than you need.
- Swap the apples for pears. Even less used than apples in muffins? Pears! They’re a great unexpected twist in this recipe.
- Add nuts for extra crunch. They can be folded into the batter or chopped finely for the streusel topping. Walnuts or pecans both pair well with apple.
- Incorporate other spices. Feel free to experiment with adding other spices like cardamom, nutmeg, or ginger to complement the cinnamon.
- Add a glaze . As you can see from the photos here, I added a simple powdered sugar and soy milk glaze for a pretty finishing touch. You don’t need to do this, but I love the way it looks and it adds a little extra sweetness.
Serving Suggestions
Let’s be honest, muffins aren’t exactly a well-rounded breakfast, so I always like to pair them with something with a little more protein. Vegan yogurt (or my homemade vegan yogurt ) is quick and easy, or try protein pudding . For a more savoury pairing, a tofu scramble or tempeh bacon is perfect.
How to Store
To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
These muffins freeze beautifully. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen through, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator or warm them in the microwave before enjoying.
More Vegan Muffin Recipes
- Pumpkin Cream Cheese Muffins
- Vegan Lemon Poppyseed Muffins
- Double Chocolate Banana Muffins
- Carrot Cake Muffins (Vegan & Gluten Free)
- Vegan Zucchini Muffins
Ingredients
Muffins:
- 2 cups flour , (240g), sifted
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ¾ cup cane sugar , or organic white sugar, brown sugar or coconut sugar (150g)
- ⅓ cup vegan butter , melted
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- ½ cup vegan milk , I used soy milk, any other works too (120mL)
- 1 cup apples , peeled and grated/shredded OR diced in ½" chunks (from 1-2 apples depending on their size)
Streusel Topping:
- 1/2 cup flour , + 2 tablespoons extra flour if needed
- 1 teaspoon cinnamon
- ¼ cup cane sugar , or organic white sugar, brown sugar or coconut sugar
- ¼ cup vegan butter , melted
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and sea salt. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, vegan butter and vanilla extract. Mix together for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- Add in the unsweetened applesauce and vegan milk and incorporate for about 30 more seconds until fully incorporated.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated apples.
- In a separate small bowl, mix together ingredients for streusel topping with your hands or a fork, mixing until just combined, moist and crumbly. You don’t want to blend the butter into the mixture too much. Add the extra two tablespoons one at a time if needed to reach desired crumble texture.
- Scoop about ¼ cup batter into each of the 10 cupcake liners — the cups should be ¾ full or just full. Fill the other two empty holes with a tablespoon or two of water each so they don’t burn in the oven.
- Spoon streusel topping on top of the batter in each muffin cup. Use as much as you want — I sprinkled enough to cover the entire top.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Notes
- To store : To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
- To freeze : These muffins freeze beautifully. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen through, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator or warm them in the microwave before enjoying.
Apple Streusel Muffins
Ingredients
Muffins:
- 2 cups flour (240g), sifted
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ¾ cup cane sugar or organic white sugar, brown sugar or coconut sugar (150g)
- ⅓ cup vegan butter melted
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- ½ cup vegan milk I used soy milk, any other works too (120mL)
- 1 cup apples peeled and grated/shredded OR diced in ½" chunks (from 1-2 apples depending on their size)
Streusel Topping:
- 1/2 cup flour + 2 tablespoons extra flour if needed
- 1 teaspoon cinnamon
- ¼ cup cane sugar or organic white sugar, brown sugar or coconut sugar
- ¼ cup vegan butter melted
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and sea salt. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, vegan butter and vanilla extract. Mix together for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- Add in the unsweetened applesauce and vegan milk and incorporate for about 30 more seconds until fully incorporated.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated apples.
- In a separate small bowl, mix together ingredients for streusel topping with your hands or a fork, mixing until just combined, moist and crumbly. You don’t want to blend the butter into the mixture too much. Add the extra two tablespoons one at a time if needed to reach desired crumble texture.
- Scoop about ¼ cup batter into each of the 10 cupcake liners — the cups should be ¾ full or just full. Fill the other two empty holes with a tablespoon or two of water each so they don’t burn in the oven.
- Spoon streusel topping on top of the batter in each muffin cup. Use as much as you want — I sprinkled enough to cover the entire top.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Notes
- To store : To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
- To freeze : These muffins freeze beautifully. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen through, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator or warm them in the microwave before enjoying.
Nutrition
Apple Streusel Muffins https://jessicainthekitchen.com/apple-streusel-muffins/ June 10, 2024
Get your party started with this mango mojito recipe! They’re easy to make in a blender , with only 6 ingredients—perfect for parties, get togethers and barbecues!
These mango mojitos are soooo darn good. Mango + mint + lime = a magical combination. Plus, this mango mojito recipe makes enough for you AND your friends, and it can be made ahead of time. Trust me, you’ll want to make this over and over all summer long. (But don’t forget to add these watermelon mojitos to your summer agenda too!)
Why You’ll Love This Mango Mojito Recipe
- I mean: mango! Need I say more? The mango not only adds sweetness and tropical flavour, but a stunningly beautiful colour. Like liquid sunshine! (Be sure to try this vegan mango ice cream too!)
- Balanced flavour . The mint is pretty subtle, but adds a delicious flavour profile. The lime, of course, balances it all out with a hit of tartness.
- The best summer cocktail for a crowd . Mango mojitos are a beautiful, tasty, and totally easy cocktail for the summer, and the fact that you can scale it up to make a big batch makes it even better.
Notes on Ingredients
- Mint – The kind of mint you use matters! You don’t want a peppermint vibe in your mojito; spearmint (which is the type most commonly sold at grocery stores) is best.
- Mangos – If you can’t find fresh mangoes that look good, opt for frozen.
- Seltzer water, club soda, or sparkling water
- Fresh lime juice – Freshly squeezed is a must. Don’t used bottled!
- White rum – I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum.
- Simple syrup
How Do You Make Simple Syrup?
Make the simple syrup by boiling a cup of sugar with a cup water until the sugar dissolves. Let it cool, then measure what you need for this recipe. You can refrigerate the rest for future cocktails!
How to Make a Mango Mojito
- Make the mango puree . Blend the mango and mint in a food processor or blender until completely smooth.
- Add the liquids . Pour in the sparking water and lime juice and blend again to combine.
- Make it boozy . Pour the mango mixture into a pitcher and stir in the white rum.
- Adjust . Taste and add simple syrup to achieve your desired level of sweetness.
- Serve . Pour the mango mojitos over ice.
Tips and Variations
- Use the best possible mangoes . I like Julie mangoes or other varieties that aren’t stringy. If your mangoes taste meh, so will your mojitos, so this is important!
- Garnish with gusto . I love serving these with a lime wedge and a sprig of mint on top. If you’re feeling SPICY, rubbing the rim of the glass with cayenne pepper is SO divine too. It’s something we tried in Mexico and absolutely loved.
- Don’t take a shortcut with the sweetener . Adding granulated sugar just doesn’t work as well as a liquid, which is why most cocktails call for simple syrup. The sugar is already dissolved, so it mixes in perfectly.
What to Serve With Mango Mojitos
If you’re planning a menu, I think this mango mojito recipe pairs well with light, summery foods. Here are a few options:
- This vegan watermelon feta salad is refreshing and summery, just like the mango mojitos!
- Stick with the Cuban theme and serve your mojitos with congri (Cuban rice and black beans) or Cuban quinoa bowls with pineapple salsa .
- Light and colourful vegan poke bowls are another excellent pairing.
How to Store
You can store this mango mojito recipe in the pitcher in the fridge for several days. Note that it won’t be as sparkly after a day, but it will still be delicious even without the fizziness!
More Mango Recipes
- Strawberry Mango Smoothie
- Easy Mango Basil Salsa
- Mango Coconut Chia Seed Pudding
- Mango Habanero Cauliflower Wings
- Summer Fruit Spring Rolls with Mango Dip
Ingredients
- 20 mint leaves
- 2 cups cubed mangos
- 1 1/2 cups seltzer water/club soda/sparkling water*
- 1/4 cup 56.6g/2 oz. fresh lime juice
- 1 cup 250ml/8 oz. white rum
- 3/4 cup to 1 cup simple syrup*
Instructions
- Add your mango cubes and mint to a food processor or high speed blender until smooth, about 30 seconds to 1 minute in the food processor or in the blender until a smooth puree forms. Add in the seltzer water and lime juice and mix again, for up to 10 seconds to combine.
- Pour the mango mixture into a large pitcher and add in the white rum. Stir vigorously for about 15-30 seconds to incorporate.
- Taste and add the appropriate amount of simple syrup based on the sweetness of your mangoes, up to 1 cup simple syrup, and stir again.
- Pour into an ice filled glass and enjoy!
Notes
- I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum, so any white rum should be fine!
- The best kind of mangoes to use are the ones without stringiness. Julie mangoes would be your best bet. If you’re not sure which is a Julie mango, ask your local grocer/vendor and they’ll guide you in the right direction.
- You can make the simple syrup by boiling 1 cup sugar with 1 cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than 1 cup simple syrup, so use as much or as little of it as you want depending on the sweetness of your mangoes.
- Seltzer water/club soda/sparkling water – you can use any of these but sparkling water is the most natural (and expensive) of them all, then seltzer water, then club soda which has a few additives.
- HOW TO STORE: You can store this Mojito recipe in the pitcher in the fridge for several days.
- Feel free to add more or less rum!
