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Homemade Apple Walnut Streusel Muffins recipe photo
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Apple Walnut Streusel Muffins

These Apple Walnut Streusel Muffins are cozy, tender, and topped with a buttery cinnamon streusel for the perfect sweet snack or breakfast treat.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Apple, Baked, Easy, Muffins, Quick, Streusel, Walnut
Servings: 12 servings

Ingredients

For the Muffins:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup peeled, diced apples
  • 1/2 cup chopped walnuts

For the Streusel Topping:

  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted

Instructions

Making the Muffins

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter to prevent sticking.
  • In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon.
  • In a separate bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk until combined.
  • Pour the wet ingredients into the dry ingredients and gently fold them together just until combined. Be careful not to overmix.
  • Fold in the peeled, diced apples and chopped walnuts evenly throughout the batter.

Making the Streusel Topping

  • In a small bowl, mix the brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon. Drizzle in the melted butter and stir until the mixture resembles coarse crumbs.

Baking the Muffins

  • Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Generously sprinkle the streusel topping over each muffin.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Equipment

  • Muffin Tin
  • Mixer or mixing bowls
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Knife and cutting board
  • Cooling rack

Notes

  • Substitute gluten-free flour blend for a gluten-free version.
  • Replace butter with coconut oil for a dairy-free alternative.
  • Use yogurt or milk with lemon juice as a buttermilk substitute.
  • Swap walnuts with pecans or almonds if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.