When I found this streusel-topped apple muffin recipe in my mom’s recipe box I knew I had to try it. She had such an expansive collection of recipes it would take a lifetime to try them all. I don’t remember her making these but can absolutely see her in her North Carolina kitchen making them for my Dad. I decided it would be perfect for apple week with a few of my favorite bloggers. It’s somewhat reminiscent of my Harvest Pound Cake that I posted a while back. I’ve decided I love using fresh apples in baking. I chose to use Granny Smith basically because it’s the variety my Mom used whenever she baked with fresh apples. Plus, who can resist a good streusel topping?
My muffins are perfect for breakfast any day of the week. They won’t keep long, but on the upside, they are so good they won’t last long. They would be great for brunch or a family gathering.
More Tasty Muffin Recipes
- 2 ¼ cups flour
- 1 tablespoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 large egg
- ½ cup sugar
- ¼ cup vegetable oil
- ½ teaspoon vanilla
- 1 cup sweetened applesauce
- 2 cups diced apple
- ¼ cup (½ stick), softened
- ½ cup pecans or walnuts, chopped
- ⅓ cup packed light-brown sugar
- ⅓ cup flour
- Non-stick cooking spray
- Heat oven to 375 degrees F. Spray a 12 cup muffin pan with non-stick cooking spray.
- In a large bowl, mix flour, baking powder, cinnamon, salt, and cloves.
- In a medium bowl whisk egg, sugar, oil, and vanilla. Add applesauce.
- Make a well in the center of the dry ingredients. Pour egg mixture into well and stir just until dry ingredients are moistened. Fold in diced apples. Divide batter among muffin cups, about ⅓ cup each.
- In a small bowl mix butter, nuts, brown sugar and flour until crumbly. Sprinkle over tops of muffins.
- Bake in 375 degree F oven for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then remove muffins to a wire rack to cool completely.