Quick and Easy Apple Cinnamon & Walnut Muffins with Streusel Topping

With backyard apple trees and easy access to lots of local (affordable) fall apples--we have a lot of apples in our kitchen at the moment!  Many of our apples are turned into homemade applesauce or spiced apples for fall and holiday gatherings--but, many apples remain in our fruit bowls and baskets!


This weekend, my youngest daughter (mini-me-in-the-kitchen) and I decided to turn a couple of apples into a sweet breakfast muffin.  While I should post a healthier version of this recipe soon (more gluten free with natural sugars)--I wanted to share this quick and easy recipe for apple cinnamon & walnut muffins today with the fall chill in the air this morning!!

Ingredients for Quick & Easy Apple, Cinnamon & Walnut Muffins with a Streusel Topping
1 1/2 c. All Purpose Flour
3/4 c. Sugar
2 tsp. Clabber Girl Baking Powder
1/2 tsp. Salt
1 tsp. Simply Organic Ground Cinnamon
1 Egg, lightly beaten
1/3 c. Canola Oil
1/3 + 2 Tbsp. Milk
2 Apples, cored, peeled & choppe
1/4 c. Chopped Walnuts (optional)  It is fall--and walnuts are likely on the ground (or soon to be on the ground) EVERYWHERE in your local areas...This is a great recipe for cured harvested black walnuts too since the apples and the sweetness of the recipe counters tree walnut bitterness!

Streusel Topping Ingredients
1/2 c. Light Brown Sugar
1/3 c. All Purpose Flour
1/2 c. Land O'Lakes European Style Butter--or your usual butter, cut into cubes
1 1/2 tsp. Ground Cinnamon

Instructions for Quick & Easy Apple, Cinnamon & Walnut Muffins with a Streusel Topping
Preheat Oven & Prepare Muffin Tin or Liners.  I use reusable muffin tin liners in fall colors or Wilton Halloween cupcake liners for easier cleanup--but, you could certainly grease about 8-10 muffin cups as well.  Preheat the oven to 400 F and either grease a full sized muffin tin or line it with muffin liners.

Mix the Dry Muffin Ingredients.  Into a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon until mixed thoroughly.

Mix the Wet Ingredients--and Combine.  In a small mixing bowl, whisk together the egg, milk, and canola oil.   Stir into the dry muffin ingredients until just moistened.

Fold in the Apples and the Walnuts.

Fill Muffin Tin.  I generally fill the muffin cups to nearly 3/4 full.  This recipe made 10 muffins for me--with nearly 3/4 full muffin cups.

Prepare the Streusel Topping.  Combine the brown sugar, flour, butter & cinnamon.  Combine with a fork until crumbly.  Divide the streusel mix evenly among the muffins.

Bake, Cool Slightly and Serve.  Bake for about 25 minutes or until a toothpick inserted near the center is removed cleanly.   Remove the muffins to a wire rack and cool slightly before serving.

Mama's Notes:  These muffins are very moist due to the water released from the fresh apples.  We tend to serve these muffins with a fork and a plate!

Disclosure.  This post originally published in 2015.  I received a complimentary sample of Land O Lakes European Style Butter back then--which I used in this recipe.  I enjoyed the butter's flavor and texture--and would continue to recommend it for your next baking project!