Apple Cinnamon Streusel Muffins
- Course: Breakfast
Reynolds Kitchens tip
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For the Muffins
- 2 granny smith apples peeled and diced
- 2 tbsp. lemon juice
- 1/4 cup granulated sugar
- 1 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 cup melted unsalted butter
- 1 beaten egg
- 1/2 cup buttermilk
- 1 1/2 tbsp. vanilla
- 1-2 tsp. confectioner sugar
For the Cinnamon Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 stick cold unsalted butter
- 1/4 cup dark brown sugar
- 1/2 tsp ground cinnamon
Preheat oven to 350°F.
Line a muffin pan with Reynolds® StayBrite®Baking Cups and set aside. Soften the apples by folding the apples, sugar and lemon juice in a large bowl and set aside.
In another large bowl combine flour, dark brown sugar, ground cinnamon, ground nutmeg baking powder, baking soda. Pour in melted butter and mix with a fork or your fingers until a crumbly flour mixture is formed.
In a medium bowl, mix together eggs, buttermilk and vanilla to create buttermilk mixture. Once incorporated, add buttermilk mixture to flour mixture and fold in macerated apples.
Use an ice cream scooper to scoop mixture into the baking cups.
To make the streusel topping:
Add flour, brown sugar, cold unsalted butter and ground cinnamon to a food processor and pulse until crumbly (do not over pulse; it should be clumpy). Crumble streusel over each muffin mixture and bake for 20 to 25 minutes. Allow muffins to completely cool then dust with confectioner sugar.
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