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Apple Cinnamon Streusel Muffins with Vanilla Icing

Apple cinnamon streusel muffins bake with tender, apple-studded centers and a buttery cinnamon crumb topping. A smooth vanilla icing drizzle finishes each muffin after it cools.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling and setting 15 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Streusel
  • 0.5 cup all-purpose flour for streusel
  • 0.5 tsp ground cinnamon for streusel
  • 0.33 cup light brown sugar packed
  • 3 tbsp unsalted butter cold and cut into small pieces
Muffins
  • 1.75 cup all-purpose flour for muffins
  • 1.5 tsp ground cinnamon for muffins
  • 2 tsp baking powder
  • 0.5 tsp fine salt
  • 0.67 cup granulated sugar
  • 2 eggs large
  • 0.5 cup neutral oil
  • 0.5 cup whole milk for muffins
  • 1 tsp vanilla extract for muffins
  • 1.5 cup apple peeled and finely diced (about 2 medium)
Icing
  • 0.75 cup powdered sugar
  • 1.5 tbsp whole milk for icing
  • 0.5 tsp vanilla extract for icing

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the pan
  1. Preheat the oven to 375°F.
  2. Line a standard 12-cup muffin pan with paper liners.
Make the streusel
  1. Combine 1/2 cup of the divided flour, 1/2 teaspoon of the divided cinnamon, and the brown sugar in a small bowl.
  2. Cut in the butter with your fingertips until pea-size clumps form.
Make the muffins
  1. Whisk together the remaining 1 3/4 cups flour, remaining 1 1/2 teaspoons cinnamon, baking powder, salt, and granulated sugar in a large bowl.
  2. Whisk the eggs, oil, 1/2 cup milk, and 1 teaspoon vanilla in a medium bowl.
  3. Stir the wet mixture into the dry ingredients just until combined.
  4. Fold in the apple.
  5. Divide the batter among the muffin cups.
  6. Sprinkle the streusel evenly over the tops.
  7. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into a muffin away from apple pieces comes out with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes.
  9. Transfer them to a wire rack and cool completely.
Make the icing
  1. Whisk the powdered sugar with the remaining 1 1/2 tablespoons milk and 1/2 teaspoon vanilla until smooth and drizzle-able.
  2. Drizzle the icing over the cooled muffins.
  3. Let the icing set for 10 minutes.

Notes

For the streusel, keep the butter cold so it forms pea-size clumps. Store the muffins in an airtight container in the refrigerator for up to 4 days; they can be frozen. For a dairy-free swap, use an unsweetened plant-based milk and dairy-free butter.