Imagine biting into a warm, perfectly spiced muffin that captures the essence of fall in every single bite! These Apple Cranberry Streusel Muffins are not just a recipe; they're a culinary experience that will transform your ordinary morning into an extraordinary celebration of seasonal flavors. With a golden, crumbly streusel topping and a tender, fruit-packed interior, these muffins are about to become your new breakfast obsession that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 cup diced apples
- 1 cup cranberries
- 1/2 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
- 1/4 cup oats (for streusel)
- 1/4 cup butter (for streusel)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, salt, and cinnamon until well combined.
- In a separate medium bowl, mix melted butter, milk, and egg until smooth. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet and dry ingredients together, being careful not to overmix. The batter should be slightly lumpy.
- Fold in the diced apples and cranberries, distributing them evenly throughout the batter.
- For the streusel topping, combine brown sugar, flour, oats, and cold butter in a small bowl. Use your fingers to mix until the mixture becomes crumbly and resembles coarse sand.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping generously over each muffin, covering the batter completely.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Make sure your ingredients are at room temperature for the most consistent mixing and best texture. • Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins. • For extra flavor, consider toasting the oats in the streusel topping for a nuttier taste. • Use fresh, crisp apples like Honeycrisp or Granny Smith for the best texture and flavor. • If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding. • For a more intense flavor, you can add a teaspoon of vanilla extract to the wet ingredients. • Check your muffins a few minutes early - oven temperatures can vary, and you want to avoid overbaking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
