apple muffins in muffin tin with cinnamon stick next to them

Apple Cider Streusel Muffins


Moist, tender-crumbed muffins made with apple cider, cinnamon, and apple pieces – they’re easy to make and satisfy your fall breakfast craving!



  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 eggs, room temperature
  • 1/2 cup apple cider
  • 1 teaspoon vanilla
  • 1 cup Honeycrisp apple, peeled and diced 1/4 inch (1 small apple)


  • 1 1/2 TBSP butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon


  • 2/3 cup powdered sugar
  • 3 teaspoons apple cider


  1. Preheat oven to 350°F and line 12 muffin tins. If making the crumble, stir together the crumble ingredients: butter, flour, brown sugar, cinnamon and set aside. Stir together dry ingredients in a mixing bowl: flour, baking soda, baking powder, salt, cinnamon, and sugars. Set aside.
  2. Whisk together melted butter (slightly cooled so it doesn’t cook the eggs), eggs, apple cider, and vanilla. Stir the wet ingredients into dry until mostly combined. Stir in diced apples until just combined. Don’t overmix!
  3. Fill muffin tins about 3/4 full. Top with streusel, approximately 1 1/2-2  teaspoons on each muffin. Bake for 18-22 minutes, until the internal temperature reaches 195-200°F.
  4. If adding the apple cider drizzle, stir together powdered sugar and apple cider, you may want to add more or less apple cider depending on desired consistency. Drizzle on slightly warm muffins.


You can use whatever apple type you want, you just want to lean towards using good baking apples so it doesn’t get mushy during baking.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: easy, brunch, fall, kid friendly, thanksgiving

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