Apple Streusel Muffins (Jumbo Bakery Style)

A bite shot of an apple streusel muffin with more more muffins and milk in background.

5 from 3 votes

Apple Streusel Muffins (Jumbo Bakery Style)

Apple Streusel Muffins (Jumbo Bakery Style) are fall-ready, bakery-style, and weekend brunch approved. This bakery-style apple muffin recipe uses buttermilk for a soft crumb and a buttery cinnamon streusel topping for that crisp bakery crown.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 682kcal

Author: Jami Powell

Equipment

Jumbo muffin tin (6-cup)
Paper liners or nonstick spray
Large and medium mixing bowls
Whisk and rubber spatula
Wire cooling rack
Fine-mesh sieve (for powdered sugar)

Ingredients

2 ¼ cups all-purpose flour
1 cup white sugar
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
2 large eggs
½ cup buttermilk plus 1–2 tablespoons more if batter is too thick
½ cup vegetable oil
1 teaspoon vanilla extract (optional)
1 ½ cups peeled diced apple (Granny Smith or Honeycrisp work best)

Streusel Topping:

½ cup all-purpose flour
½ cup light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter melted
Optional: powdered sugar for dusting

Instructions

Preheat oven to 425°F. Line a 6-cup jumbo muffin tin with paper liners or grease well.
In a small bowl, stir together flour, brown sugar, and cinnamon. Pour in melted butter and mix with a fork until crumbly. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a medium bowl, whisk together oil, eggs, vanilla, and buttermilk until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. If batter feels too thick, add 1–2 tablespoons more buttermilk. Fold in diced apples.
Divide batter evenly among 6 muffin cups, filling nearly to the top. Sprinkle streusel generously over each muffin.
Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and continue baking for 20–23 minutes, or until a toothpick comes out clean.
Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Video

Notes

Storage Cool the apple streusel muffins completely. Store covered at room temperature for 2–3 days or refrigerate up to 5 days.

Freeze Freeze individually wrapped muffins up to 3 months; thaw at room temperature.

Reheat: Reheat briefly in a 325°F oven or 10–15 seconds in the microwave. Dust with fresh powdered sugar after reheating and cooling.

Substitutions

Buttermilk: Use whole milk and one teaspoon of lemon juice or vinegar. Let it sit 5 minutes.
Oil: Use melted butter for a richer taste (the crumb will be slightly tighter).
Apples: Try pears for a softer, sweeter bite or a mix of Granny Smith and Honeycrisp.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition