New recipes

Apple bran muffins with streusel topping recipe

Apple bran muffins with streusel topping recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

The secret to these moist apple muffins is cream cheese. A cinnamon streusel topping makes them taste even better.


Illinois, United States

2 people made this

IngredientsMakes: 12 muffins

  • For the apple bran muffins:
  • 75g cream cheese, softened
  • 150g caster sugar
  • 4 tablespoons butter
  • 2 eggs
  • 120ml milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 125g peeled, diced Granny Smith apples
  • 30g bran flakes cereal
  • For streusel topping
  • 60g brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, softened
  • 2 tablespoons plain flour

MethodPrep:15min ›Cook:20min ›Extra time:5min cooling › Ready in:40min

  1. Preheat the oven to 190 C / Gas 5. Lightly grease a muffin tin or line with paper bun cases.
  2. Cream together cream cheese, sugar and 4 tablespoons butter. Beat in eggs, one at a time, until completely incorporated. Add milk, lemon juice and vanilla; beat until smooth.
  3. Combine 225g flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; stir into cream cheese mixture until just moistened. Fold in apples and bran flakes. Spoon mixture into prepared muffin tin, filling each cup about 3/4 full.
  4. To make streusel topping: rub together brown sugar, 1/2 teaspoon cinnamon, 1 tablespoon butter and 2 tablespoons flour. Sprinkle on top of muffins.
  5. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, the remove to a wire cooling rack.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Cinnamon Streusel Apple Muffins

Tender and flavorful bakery style cinnamon streusel apple muffins loaded with tart bites of fresh apple and spiced with cinnamon, ginger, and vanilla. They aren’t complete without the delicious brown sugar cinnamon streusel crumb topping and an easy vanilla glaze.

Are you ready for Fall? Or still clinging to these last languid days of Summer?

I’m somewhere in the middle, excited to finally have a kitchen to get back to (and in turn start baking again), but also loving all the late-season produce still beaming from produce bins at the market. Peaches, plums, tomatoes, sweet corn… it’s all still calling my name.

…But apples – spiced with cinnamon, ginger, and vanilla, and folded into a buttery muffin batter and generously topped with a crumbly brown sugar streusel – sound pretty great too.

When I first baked these apple muffins, years ago now, the leaves were just beginning to change in the middle of Georgia the fall foliage creeping in with vibrant bursts of crimson and golden yellow. Autumn beginning in fits and starts, flirting between the mid-eighties one day, and a full twenty degrees cooler the next. Summer’s last gasps in late-September.

I was however, quite stubbornly set to autumn, our little apartment kitchen filled with the aromas of fall baking, slow-braised stews, and hearty, simmering soups.

Inspired by the start of apple season, and tempted by the many lovely varieties, beautifully-stacked and practically glowing on display, I’d over-indulged at the market, and needed a new recipe to feature my hoard.

A few of the tart varieties made their way into these simple, but flavorful muffins, elevated beyond their humble appearance with a bevy of spices, an irresistible streusel crumb topping, and an optional (but recommended) vanilla glaze.

We were fortunate in Washington to have incredible apples nearly year round, and spoiled via the wonders of cold-storage, it’s easy to forget that apples have a season. But they are sweeter, fresher, crisper during the actual fall harvest season, beginning as early as August.

There was a community apple orchard in our first neighborhood in Tacoma, and I used to love to stop by this time of year in the early morning and pick a handful of different varieties of apples – bright, tart greens, and rosy pinks, and dainty, dark purple beauties – a few for snacking, but most destined to make their way into sweet muffins, or classic apple pie, apple cider cinnamon rolls, or gooey caramel crumb bars.

Because that classic combination of apples with cinnamon and sugar is hands-down my very favorite and just too hard to resist.

And decked with a chunky cinnamon streusel topping and bursting with apple flavor, these indulgent little apple muffins, somewhere between breakfast and dessert, are an especially sweet way to start the day.


Originally published on September 27, 2012. Updated with recipe photos by Laura Kasavan, of the lovely desserts blog Tutti Dolci.


Apple Streusel Muffins

These muffins are comfort muffins. They are Sunday morning special breakfast muffins. They are “pair with the best cup of coffee” muffins. They are “I’ve watched too much Breaking Bad and I’m so anxious and I need something to calm down” muffins.

They are “wake up in the middle of the night and remember you made muffins this morning” muffins. These are just damn good “you definitely need to make these” muffins.

P.S.-The actual muffins are dairy free and egg free. But I did pair them with some dairy free honey butter that was sooo tasty. So not totally vegan. But you could swap out the honey for some maple syrup. That actually sounds really tasty!

Also, if you don’t care about any of this being vegan, you can swap the coconut milk and lemon juice mixture for buttermilk. You can also swap the applesauce for 2 eggs. Just eliminate the baking powder if you do that.


The secret to a sweet and crumbly streusel topping

Even though streusel is really easy to make, it can be tricky to get the consistency just right. It can either melt all over the muffins in the oven, or turn out a bit too crumby and dry.

I make almost all my streusels with melted butter. At first, the mixture may seem too mushy and wet. But the trick is to chill the streusel while you make the batter. This allows the flour to fully hydrate the butter as it firms and cools. By the time the batter is scooped into their liners, the streusel will be the perfect crumbly consistency.

How to apply the streusel

When all the liners have been filled with the muffin batter, remove the crumble from the refrigerator. It will be firm and clumped up into one big mass, so use your hands to break it up.

Then, crumble a hefty amount onto each muffin. It may spill over the sides but that’s perfectly fine. It may also seem like a lot, but once the muffins expand in the oven their surface area becomes much larger. This allows the streusel to spread out and cover the entire muffin top.


EASY BRAN MUFFINS WITH VARIATIONS

Mix together with a fork, pressing the butter into the mix to resemble coarse crumbs. Don’t use your fingers as you don’t want the heat to make the butter soft and runny. Put into fridge until ready to use as a topping.

Put paper cups into the muffin hollows and spray lightly with non stick spray. Using an ice cream scoop, spoon into the paper cups until 3/4 filled.
Sprinkle a teaspoon of the Streusel on top of the muffin batter and bake in preheated oven at 180°C for 25 minutes.
Remove from the oven and allow to cool a few minutes before removing and putting on a cooling rack.
Note:
These can be frozen and defrosted very successfully.

  • BRAN AND FRUITCAKE MIX MUFFINS WITH DATES
  • Add a cup of chopped dates and fruitcake mix to a glass dish.
  • Sprinkle 5 ml of Bicarbonate of soda over the fruits and add just enough boiling water to cover.

Let it stand for about 15 minutes. Pour the water off and discard, add the fruits to the bran batter and stir through.
Put paper cups into the muffin hollows and spray lightly with non stick spray. Using an ice cream scoop, spoon into the paper cups until 3/4 filled.
Bake in preheated oven at 180°C for 25 minutes.
Remove from the oven and allow to cool a few minutes before removing and putting on a cooling rack.
Note:
These can be frozen and defrosted very successfully.
I got a total of 42 medium sized muffins from the 1 kg packet of bran muffin mix.

You can make up a variety of different muffins by adding chopped nuts, grated carrot, choc chips, frozen blueberries etc.


What Else Can I Add To These Apple Muffins?

Don’t have apple or want a little extra fruity punch? Try adding berries such as raspberries, blueberries or blackberries. Lemon or orange zest can be added and you could also adjust the spices to your liking.

If you tried these Cardamom Apple Muffins or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!


Streusel Bran Muffins


1. In small bowl, combine the 3 tablespoons flour and the 2 tablespoons sugar. Using pastry blender or a fork, cut in margarine until mixture resembles coarse crumbs. Set aside for topping.

2. In a mixing bowl, stir together the 1 1/4 cups flour, baking powder, salt and spices. Set aside.

3. In large mixing bowl, combine KELLOGG'S COMPLETE Wheat Bran Flakes cereal and milk. Let stand about 3 minutes or until cereal softens. Add the 1/2 cup brown sugar, egg whites, oil, vanilla and raisins. Mix well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Sprinkle with topping.

4. Bake at 400°F for 20 minutes or until lightly browned. Serve warm.

Nutritional Facts:

This Streusel Bran Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


Directions

Preheat oven to 375°F (190°C).

Mix together wheat bran and buttermilk let stand. Combine oil, egg, brown sugar and vanilla and add to buttermilk – bran mixture.

Sift together flour, baking soda, baking powder and salt. Add to first mixture and stir until just blended.

Fold in diced strawberries and spoon into prepared muffin cups. To make topping, combine sugar, walnuts and cinnamon together. Cut in butter until mix resembles coarse crumbs. Sprinkle over muffins. Bake for 20 – 25 minutes.

* To substitute 2/3 cup (150 mL) buttermilk, use 2 tsp. (10 mL) lemon juice plus enough milk to make 2/3 cup (150 mL) total.


Moosewood Muffins

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a multisensory treat. Our basic muffin recipe leaves plenty of room for creative inspiration over the years, early-morning Moosewood muffin-makers have tried more than two hundred variations. We've listed some of our most popular combinations. If you think of something else that appeals to you, we urge you to try it.

At Moosewood, morning customers like a muffin with their coffee, and lunch and dinner customers often check out the muffin case when it's time for dessert. The streusel topping adds a special touch. It can be stored in an airtight container in the refrigerator for a couple of weeks, so if you anticipate baking muffins regularly, make extra topping and you'll save time later.

  • Recipe excerpted from:
    Moosewood Restaurant New Classics
    by The Moosewood Collective
    used with permission
    Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a multisensory treat.
  • Our basic muffin recipe leaves plenty of room for creative inspiration over the years, early-morning Moosewood muffin-makers have tried more than two hundred variations.

For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and the milk.

Yields 12 muffins
Preparation time: 30 to 35 minutes
Baking time: 30 minutes
Cooling time: 15 minutes

streusel topping (optional)
1/3 cup unbleached white flour
1 1/2 tablespoons cold butter, chopped into small pieces
1 1/2 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of salt

wet ingredients
6 tablespoons butter, at room temperature
1/2 to 3/4 cup sugar
1 egg
1/2 cup plus 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 cups chopped fruit, and/or nuts, and/or chocolate chips*

dry ingredients 2 cups unbleached white all-purpose or pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or other spice (optional)

  • See the Variations for suggested flavor combinations. Use 2 cups of chopped fruit (one kind or a combination) or 1 cup fruit, 1/2 cup nuts, and 1/2 cup chocolate chips or 1/2 cup nuts or chocolate chips and 1 1/2 cups fruit.
  • For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and the milk.

Preheat the oven to 350°. Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.

If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller. Set aside. In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla the mixture will look lumpy. By hand with a rubber spatula, fold in the fruit and/or nuts and/or chocolate chips. Set aside.

  • Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.
  • If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller.

In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, if using, and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing. Spoon about 1/3 cup of the batter into each muffin cup. Sprinkle each muffin with a scant tablespoon of streusel topping if you like.

Immediately place the muffins in the oven and bake for 30 to 35 minutes, until puffed and golden. After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.

Remove the muffins from the oven and place the tins on a rack to cool for about 15 minutes. The hot muffins are quite soft and may fall apart if handled right away. Serve warm or cool completely and store in a sealed container at room temperature.

  • In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, if using, and mix well.
  • After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.

Per 1.75-ounce serving: 167 calories, 3.1 g protein, 6.7 g fat, 23.6 g carbohydrates, 3.9 g saturated fatty acids, 38.4 mg cholesterol, 169.4 mg sodium, 0.5 g total dietary fiber

Variations -- Here are some of our most popular muffin varieties. Fruit should be chopped into pieces large enough to be easily recognizable.

  • Peach Blueberry: 1 cup peeled and chopped fresh peaches and 1 cup fresh blueberries.
  • Apple Cranberry: 1 1/2 cups peeled, cored, and chopped Granny Smith apples, 1/2 cup fresh or frozen chopped cranberries (you can chop cranberries in a mini processor), and 1 additional tablespoon of sugar.
  • Mango Banana Chocolate Chip: 1/2 cup peeled, pitted, and chopped ripe mangos, 1 peeled and chopped ripe banana, and 1/2 cup semi-sweet chocolate chips.
  • Papaya Red Raspberry: 1 ripe papaya, peeled, seeded, and chopped and 1 cup fresh red raspberries.
  • Peaches & Pecans: 1 1/2 cups peeled and chopped fresh peaches and 1/2 cup chopped toasted pecans.
  • Pear Chocolate Almond: 1 cup peeled, cored, and chopped ripe pears, 1/2 cup chopped toasted almonds, and 1/2 cup semi-sweet chocolate chips.
  • Pumpkin Apple Cinnamon: 3/4 cup cooked mashed pumpkin (canned is fine), 1 cup peeled, cored, and chopped apples, and an additional 1/4 teaspoon of cinnamon.
  • Pumpkin Pecan Chocolate Chip: 3/4 cup cooked mashed pumpkin (canned is fine), 1/2 cup chopped toasted pecans, and 1/2 cup semi-sweet chocolate chips.
  • Strawberry Chocolate Almond: 1 cup chopped fresh strawberries, 1/2 cup chopped toasted almonds, and 1/2 cup semi-sweet chocolate chips.
  • Per 1.75-ounce serving: 167 calories, 3.1 g protein, 6.7 g fat, 23.6 g carbohydrates, 3.9 g saturated fatty acids, 38.4 mg cholesterol, 169.4 mg sodium, 0.5 g total dietary fiber Variations -- Here are some of our most popular muffin varieties.
  • Pumpkin Pecan Chocolate Chip: 3/4 cup cooked mashed pumpkin (canned is fine), 1/2 cup chopped toasted pecans, and 1/2 cup semi-sweet chocolate chips.
  • *

Excerpted from Moosewood Restaurant New Classics by The Moosewood Collective Copyright 2001 by The Moosewood Collective. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

This article was written by a professional writer, copy edited and fact checked through a multi-point auditing system, in efforts to ensure our readers only receive the best information. To submit your questions or ideas, or to simply learn more, see our about us page: link below.


Preheat the oven to 350° F.

Butter, or spray with baking spray, 12 standard-size muffin cups liberally. (As I said I got 18 muffins, so if you have another muffin pan, coat with spray, otherwise, let the muffin tin cool completely and bake a 2nd batch with remaining batter.)

Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries (before adding, I like to coat the blueberries in 1-2 Tbsp. flour--removed from pre-measured flour--because I think it helps the blueberries remain suspended in the batter, not dropping to the bottom of the muffins.)

Divide batter equally among prepared muffin cups so they are 3/4 full.