Apple Walnut Streusel Muffins

Apple Walnut Streusel Muffins feature the old fashioned flavors of apples and walnuts with a crumbly streusel topping. Easy to pull together plus they freeze well for make ahead meals!

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Oh, the under rated apple

As with many wonderful things we tend to take them for granted. In this age of easy access to fruits from around the globe, apples can seem a bit dull and, well, old fashioned. Give me rather exotic mangoes and papayas and kiwis with their intriguing black seed! Or perhaps the temptingly named passion fruit ; )

With all the choice available it’s easy to look down on our faithful, multi-talented friend The Apple. But s/he really does have some wonderful qualities:

Health benefits of apples

• low in calories, one medium apple has only 95 calories
• high in Vitamins C + K and potassium
• good for weight loss, gut health and heart health

Why apples are a good friend in the kitchen

• long lasting: up to 2 weeks on the counter and up to 2 months (!) in the fridge
• easy to store
• available year round
• many varieties to choose from, from sweet to super firm and tart
• they’re incredibly adaptable: use out of hand, on a salad, braised with pork, baked in a pie

I always keep a few apples in my kitchen and eat them mainly as a crunchy snack with peanut butter or chopped finely and added to my morning oatmeal. And they’re perfect for adding to muffins!

 

apple walnut streusel muffins ingredients

To make apple walnut streusel muffins you’ll need:

Flour. All purpose, preferably King Arthur brand.

Sugar. This recipe uses granulated sugar for the muffins and brown sugar for the streusel.

Baking powder + soda. You’ll need both to get the best rise. If yours have been hanging out in the pantry for awhile it might be time to buy a new jar.

Salt. I prefer non-iodized sea salt.

Egg. Local free range if possible.

Buttermilk. The acidity of buttermilk yields a tender muffin with great flavor.

Vegetable oil. Oil makes for a tender muffin. Any mild flavored oil works here.

Apple. 1 medium apple, peeled or unpeeled.

Walnuts. I try to buy walnut halves and chop as needed as they seem to stay fresher this way.

Cinnamon. Just a teaspoon for the streusel.

Butter. Unbeatable butter! A few tablespoons in the streusel make all the difference.

You’ll also need:

12 cup muffin tin.

Cupcake liners.

Mixing bowl.

Measuring cups + spoons.

Flexible spatula.

Food scoop.

 

 

how to make apple walnut streusel muffins

• Combine all streusel ingredients in a mixing bowl, and with your fingers, rub the butter into the flour and brown sugar to achieve a crumby, sandy texture. You could also pulse the ingredients together in a Ninja Fit Blender.
• Combine all dry ingredients in a largish mixing bowl and whisk them together. If your flour, baking powder or baking soda are lumpy, be sure to fun them through a sieve to remove the lumps before proceeding.
• Mix the buttermilk and oil in a 2 cup glass measuring cup. Then add the egg and, using a wire whisk or fork, beat all the wet ingredients together until thoroughly mixed.
• Add the buttermilk mixture to the flour mixture, and gently fold them together using a rubber spatula. It’s important that you don’t over mix the batter, as this will result in excess gluten development and tough, chewy muffins.
• Gently fold apples and walnuts into the batter until evenly distributed. Let the batter rest while you preheat the oven to 375°. This gives the batter a chance to relax and results in a lighter muffin.
• Line muffin tins with paper cupcake liners OR lightly spray with cooking spray.
• When oven reaches the correct temperature, scoop batter into muffin tins. This recipe makes 10 large muffins or 12 smaller ones — your choice! For best looking muffins I use my faithful food scoop.
• Generously top each muffin with the streusel mixture.

• Bake for 20-24 minutes until a toothpick comes out clean. No toothpick? Press lightly on the muffin top — it should feel firm but not hard. Also, the muffin edges should be just lightly brown. In my oven the muffins take 22 minutes.
• Remove muffins to a wire cooling rack or prop at an angle in the muffin tin so bottoms don’t get soggy.

 

HOW TO STORE apple walnut streusel muffins

Muffins will keep for 1-2 days at room temperature. To keep them fresh but not soggy, line an airtight food storage container with paper towels. Place the muffins in a single layer, then top with more paper towels to absorb excess moisture. Don’t place muffins in the fridge as this will dry them out. For longer storage, freeze.

TO FREEZE

Freeze muffins in an airtight container or freezer bags for up to 3 months. Let thaw at room temperature or reheat individual muffins in the microwave for about 30 seconds each.

 

More breakfast ideas

Chocolate Almond Scones

Old Fashioned Blueberry Buttermilk Muffins

Banana Chocolate Chip Pancakes