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Apple Cinnamon Streusel Muffins

  • Course: Breakfast

Reynolds Kitchens® Tips

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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


Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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