Apple Spice Muffins with Walnut Streusel

Ready for a large batch of muffins? These muffins made me think of apple pie in a muffin form. I was really disappointed because I mailed these to my dad and they got there super late. He was able to have them, but I doubt they were any good by then, or at least, it would be hard for him to decide if he wants them again, you know? Oh well. Because the recipe made so many, we were able to keep a few. They were so good!

One issue I would say, though, is that they streusel kept separating from the muffins and the muffins themselves are quite crumbly. I would still make them again, or maybe make one of my existing muffin recipes with the apples and streusel? Or modify the streusel to match a different recipe I’ve made? Either way the taste was good.

Directions for Apple Spice Muffins with Walnut Streusel

Slightly adapted from Back in the Day Bakery Made with Love

Streusel

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 Tablespoons flour
  • 2 cups finely chopped walnuts
  • 4 Tablespoons butter (1/2 stick), cut into 1/2-inch cubes

In a bowl, stir together the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and walnuts. Cut in the butter until it is the size of peas, using two knives, a pastry cutter, or your fingers.

Muffins

  • 3 cups worth of apples, preferably Honeycrisp, peeled, cored, and diced
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup milk
  • 8 Tablespoons (1 stick) butter, melted
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 375 degrees F. Line a standard 12-cup muffin pan (or spray, but spray well!). There will be extra batter so you can either line a second pan as well, or do what I did and use a mini bundt pan, too. In a medium bowl, toss the apples with the lemon juice and pepper. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.

In a different medium bowl, whisk together the eggs, milk, butter, oil, and vanilla.

Make a well in the center of the dry ingredients, pour in the egg/milk mixture and mix until just combined.

Gently fold in the apple mixture, being careful to not overmix.

Scoop the batter into the muffin pan, filling them about 2/3 full. Sprinkle the tops with the streusel.

Bake for 20-25 minutes, until the muffins are golden-brown, the tops are firm, and a toothpick inserted in the middle should come out clean.

Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Directions for Apple Spice Muffins with Walnut Streusel (without pictures)

Slightly adapted from Back in the Day Bakery Made with Love

Streusel

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 Tablespoons flour
  • 2 cups finely chopped walnuts
  • 4 Tablespoons butter (1/2 stick), cut into 1/2-inch cubes

In a bowl, stir together the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and walnuts. Cut in the butter until it is the size of peas, using two knives, a pastry cutter, or your fingers.

Muffins

  • 3 cups worth of apples, preferably Honeycrisp, peeled, cored, and diced
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup milk
  • 8 Tablespoons (1 stick) butter, melted
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 375 degrees F. Line a standard 12-cup muffin pan (or spray, but spray well!). There will be extra batter so you can either line a second pan as well, or do what I did and use a mini bundt pan, too. In a medium bowl, toss the apples with the lemon juice and pepper. Set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. In a different medium bowl, whisk together the eggs, milk, butter, oil, and vanilla. Make a well in the center of the dry ingredients, pour in the egg/milk mixture and mix until just combined. Gently fold in the apple mixture, being careful to not overmix.

Scoop the batter into the muffin pan, filling them about 2/3 full. Sprinkle the tops with the streusel. Bake for 20-25 minutes, until the muffins are golden-brown, the tops are firm, and a toothpick inserted in the middle should come out clean.

Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.

 

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