Apple Muffins are full of apples and cinnamon chips and then topped with a delicious strudel mixture

They taste just like Fall but are good anytime of year.

What is it about Fall that just says apples, cinnamon and nutmeg? Whether it is in an apple pie, a bar cookie or in a muffin, it’s an amazing flavor combination.
What kind of apple should I use?
The recipe calls for diced apple and grated apple.  I always use a  Granny Smith apple but you could use any tart, crisp apple.  Some good substitutes are a Gala, Fuji or Honey Crisp.  I like the texture that using both diced and grated apples give the muffins.

The recipe also calls for cinnamon chips.  They can be hard to find but can usually be found during the holidays,  so be sure and stock up then.  They store well in the freezer.  When I have been unable to find them and don’t have any in my freezer I have gone to my local Great Harvest Bakery where they make delicious cinnamon chip bread and asked them if they would sell me a pound of their cinnamon chips, and they would!  Their chips are small, even smaller than a mini-chocolate chip.  They worked great in the recipe but I think a full size chip is a bit nicer. – I like the idea of biting into a burst of cinnamon.  I’m thinking of throwing a handful of those chips into pancakes, oatmeal cookies etc.  You can also find them on Amazon here.

If you can’t get any cinnamon chips, add a teaspoon of cinnamon into the batter, instead of 1/2 a teaspoon.

How to Make Apple Muffins When mixing muffin batter, do not over mix.  I like to do it by hand so that I don’t over beat it in the mixer.  Over mixing the batter can cause it to be tough.  Just stir ingredients together until incorporated. Use a cupcake liner to make it easier to remove the muffins from the muffin tin. I also use this scoop to make sure my muffins are all the same size. After removing from the oven, allow to cool for 5 minutes in the muffin tin and then remove and finish cooling on a baking rack.

Streusel Topping for Muffins
The streusel topping is a mixture of butter, brown sugar, cinnamon and flour and adds a delightful sweet topping to the muffin.  Blend the ingredients together until they are crumbly and then sprinkle on top of the muffins.

When I had kids living at home we loved Muffin Monday when I would make muffins for breakfast every Monday morning.  These Apple Muffins were always a favorite.

Check out more of our delicious muffin recipes:

Cinnamon Roll Muffins

Zucchini Muffins with Lemon Glaze

Lemon Almond Muffins

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Apple Muffin Recipe

Apple Muffins with Streusel Topping

They taste just like Fall but are good anytime of year.

2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 cup butter 1/2 cup granulated sugar 1/2 cup brown sugar 2 eggs 1 1/4 tsp vanilla 3 apples (peeled (1-shredded and 2 chopped)(I used Granny Smiths)) 1/2 cup cinnamon chips Topping 1/3 cup brown sugar 1 Tbsp flour 1/8 tsp cinnamon 1 Tbsp butter
Preheat oven to 375 degrees. Grease muffin pan or line with cupcake liners.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the butter, sugars and eggs together until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan. Topping: In another small bowl combine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Apples – can substitute granny smith apples for Fuji, Gala or Honeycrisp.

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