Apple Cinnamon Muffins with Apple Butter and Streusel

Apple Cinnamon Muffins with Streusel

  • Author: Rebecca Blackwell
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12-24 muffins


Tender cinnamon-spiked muffins studded with chunks of fresh apples and a gooey apple butter center, then topped with buttery brown sugar streusel.



  • ¾ cup brown sugar
  • ¾ cup unbleached all-purpose flour
  • ¾ tsp cinnamon
  • 1 tsp salt
  • ⅓ cup old fashioned oats
  • 6 tbsp butter, melted


  • 2 cups unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tbsp butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1 1/4 cup plain, unsweetened yogurt
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract (optional – can use 2 tsp vanilla extract instead)
  • 2 cups diced apple, peeled (2 small apples or 1 large)
  • 3/4 cup apple butter, purchased or homemade (optional)



  1. Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix until all the dry ingredients are moistened. Cover, and set aside.


  1. Preheat oven to 375 degrees and line muffin pan with paper liners. (12 tulip liners or 24 regular paper liners.)
  2. Add the flour, baking powder, salt, cinnamon, and nutmeg into a medium size bowl and mix with a wire whisk to combine.
  3. Combine the melted butter, granulated sugar and brown sugar in a medium size bowl and whisk vigorously with a wire whisk for about 30 seconds, until well combined. Add the eggs and whisk for another 30 seconds. Whisk in the yogurt and vanilla and almond extracts until combined.
  4. With a rubber spatula or wooden spoon, stir in the dry ingredients and then the apples. The batter will be very thick.
  5. Distribute half the batter between 12 tulip-lined cups or 24 regular paper lined cups. Use your fingers or the back of a spoon to press the batter gently into each cup. Dollop about 1 tablespoon of apple butter onto the muffin batter (1/2 tablespoon if making 24 small muffins). Spoon the remaining batter over the apple butter and use the back of a spoon to press the batter into the cup. Evenly distribute the streusel across all the muffins.
  6. Bake until a toothpick inserted in the center of one of the muffins comes out mostly clean: 28-32 minutes if baking 12 larger muffins or 18-20 minutes if baking 24 smaller muffins,
  7. Let cool on a wire rack.