How to Make Apple Strudel Muffins
From the crunch sweet topping to the soft apples, the apple strudel muffins are sure to please.
You do not need to wait until Fall to make this apple muffin recipe, make them all year long. Freeze up extra and warm them up with a little butter. Enjoy!
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup melted butter
1 cup white sugar
1 teaspoon vanilla
1/2 cup sour cream
2 or 3 medium soft baking apples cut into 1/2″ pieces
2 teaspoons lemon juice
3/4 cup packed brown sugar
1/3 cup flour
1/2 stick melted butter
1/4 teaspoon ground cinnamon
Making Apple Muffins
Preheat the oven to 350F. Use cupcake holders and place in the muffin pan, or spray with non-stick spray.
Peel the apples and cut into small 1/4″ size pieces. Add the lemon juice and mix. Set aside.
In another bowl, add the flour, baking powder, baking soda, sugar and cinnamon. Mix thoroughly, set aside.
In a smaller bowl (or add into the dry ingredients, but it’s easier to mix when you do in separate bowl). Add eggs, butter and vanilla and mix. Add into dry ingredients bowl. Mix thoroughly. Add apples in and stir thoroughly.
Take the batter and fill the muffin tin up to the top. This should fill 1 tin of 12 muffins completely.
Make the Strudel Mix
Add the brown sugar, flour and cinnamon. Mix and then add the butter. This will become a clumpy. Take a good tablespoon worth and add until each muffin top is covered.
Place into oven and bake 15-20 minutes until a toothpick comes out clean.
Muffin Baking Tips
- It’s easier to melt the butter for mixing and allow to cool
- After baking the muffins, they may become one on the tray. Let them cool, they should come out easy with a bit of a hangover of strudel
- You can use frozen apples, they may brown a bit while you are making the muffins, that is ok
- Using an ice cream scoop to fill the muffin tin goes much quicker than a spoon
- If you don’t want the strudel, skip it
- Use a soft apple like granny smith or fuji or gala