Apple Cranberry Muffins with Streusel Topping

Why You’ll Love This Recipe

These Apple Cranberry Muffins with Streusel Topping are a perfect fall-inspired treat, bursting with the flavors of the season. The sweet apples pair wonderfully with the tart cranberries, and the streusel topping adds just the right amount of crunch and sweetness. The muffin base is soft and moist, making each bite a comforting delight. With the addition of a buttery, cinnamon-infused streusel topping, these muffins go from delicious to absolutely irresistible. Plus, they’re easy to make, making them a great option for a quick breakfast or snack.

Ingredients

For the muffins:

• 1 1/2 cups all-purpose flour (or gluten-free flour blend if needed)

• 1/2 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 cup unsweetened applesauce (or 1/2 cup yogurt for a richer taste)

• 1/4 cup milk (dairy or non-dairy)

• 1/4 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 medium apple, peeled and diced (about 1 cup)

• 1/2 cup fresh or frozen cranberries (whole or roughly chopped)

For the streusel topping:

• 1/4 cup all-purpose flour (or gluten-free flour blend)

• 1/4 cup rolled oats

• 1/4 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons cold unsalted butter, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the streusel topping:

1. Make the streusel topping: In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside.

For the muffins:

2. Preheat the oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

3. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

4. Combine the wet ingredients: In a separate bowl, whisk together the applesauce (or yogurt), milk, melted butter, eggs, and vanilla extract until smooth.

5. Add the wet ingredients to the dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as that can result in dense muffins.

6. Add the fruit: Gently fold in the diced apples and cranberries, making sure they are evenly distributed in the batter.

7. Fill the muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

8. Top with streusel: Sprinkle the streusel topping generously over the muffins, covering each muffin with the crumbly mixture.

9. Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, with just a few moist crumbs attached. The muffins should be golden brown and slightly springy to the touch.

10. Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

This recipe yields about 12 muffins. The preparation time is around 15 minutes, with a baking time of 18-22 minutes. Allow the muffins to cool for about 10 minutes before enjoying them.

Variations

• Nuts: Add a handful of chopped walnuts or pecans to the muffin batter or streusel topping for extra crunch and flavor.

• Dried cranberries: If fresh cranberries are not in season, you can substitute dried cranberries for a sweeter, chewy texture.

• Spices: Try adding a pinch of ground ginger or allspice to the muffin batter for additional depth of flavor.

• Vegan option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use non-dairy milk and butter for a vegan version.

Storage/Reheating

Store any leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, refrigerate them for up to 1 week. To reheat, simply warm them in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use a different fruit instead of apples and cranberries?

Yes, you can swap the apples and cranberries for other fruits like pears, peaches, or blueberries, depending on what you prefer or have on hand.

Can I make these muffins ahead of time?

Yes, you can prepare these muffins ahead of time. After baking, store them in an airtight container, and they will stay fresh for a few days. You can also freeze the muffins for up to 2-3 months and thaw them at room temperature or microwave them to reheat.

Can I make the streusel topping ahead of time?

Yes, you can prepare the streusel topping and store it in the refrigerator for up to 2 days before using it. Alternatively, you can freeze the streusel for longer storage.

Can I use a gluten-free flour blend in this recipe?

Yes, you can substitute a gluten-free flour blend for the all-purpose flour. Just make sure it contains xanthan gum, or add 1/2 teaspoon of xanthan gum if it doesn’t. The texture might be slightly different, but the muffins will still be delicious.

How can I make the muffins extra moist?

To make the muffins even moister, you can add a couple of tablespoons of sour cream or Greek yogurt to the batter. This will help keep them soft and tender.

Can I make mini muffins instead?

Yes, you can make mini muffins by adjusting the baking time. Mini muffins usually bake for about 10-12 minutes, so check them with a toothpick to ensure they’re done.

Can I add more streusel topping?

Absolutely! If you love a generous streusel topping, feel free to double the streusel ingredients and top the muffins with extra crumbles before baking.

Are these muffins dairy-free?

To make these muffins dairy-free, simply use non-dairy milk (like almond or oat milk) and dairy-free butter in both the muffin batter and streusel topping.

Can I freeze these muffins?

Yes, these muffins freeze well. Allow them to cool completely, then wrap them tightly in plastic wrap or place them in a freezer-safe container. They’ll stay fresh in the freezer for up to 2-3 months. To thaw, let them sit at room temperature or warm them in the microwave for a few seconds.

Conclusion

These Apple Cranberry Muffins with Streusel Topping are the perfect combination of sweet, tart, and crunchy flavors, making them an ideal treat for any time of year. The juicy apples and tangy cranberries are complemented by a buttery, cinnamon-spiced streusel topping that adds an irresistible crunch. Whether you’re enjoying them with your morning coffee, sharing them at a family gathering, or indulging in an afternoon snack, these muffins are sure to be a hit. Enjoy the comforting flavors of fall in every bite!