Apple Strudel Muffins

Apple Strudel Muffins


"Fabulous apple muffins with a delicious cinnamon crumb topping! Give them a try -- you won't be sorry!"

Ingredients 1 h {{adjustedServings}} servings 264 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
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Reviews 1140

  1. 1473 Ratings


Thanks for all the reviews; am glad I read them first. As written, this is only about 3 stars(no spice in the batter for an apple muffin?) but with tweaking became a 5 star and they were averaged out to 4 stars. I shredded 1 cup of the apple to give more even distribution and add moisture throughout and chopped the 1/2 cup. I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added a couple of heaping tbsp. of applesauce. With that tweaking, just added 1 tsp. vanilla. These made 6 Texas size muffins and baked up like a picture and were very moist. The streusel topping is great and if you mix the flour and brown sugar well before adding the butter, you won't get those clumps of brown sugar that cause 'sinkers'.


This is a MUST TRY recipe. Absolutely fabulous. These muffins are so moist, all my cooworkers loved them. So that you do not have to read previous reviewers, these are the most suggested changes to rec, which I also followed: Double the amount of apples ( do half shredded, half chopped), add 1 tsp of cinnamon to dough, do 1/2 white 1/2 brown sugar. For strudel topping I melted the butter so that I do not have it that crumbly and it was perfect, did not sink into muffins for sure. Thanks


These is the yummiest muffins I's ever had. Super simple too. I added cinnamon and nutmeg to the dry ingredients like many of you did - thanks for the tip. I didn't measure how much apple I used by cups - I just used 2 normal sized apples, grated one and chopped the other. The grated apple just disappears into the batter. Next time I make these I will use one grated apple and two chopped apples (don't chop too small.) I didn't bother using baking apples, just used a red delicious and a gala 'cause that's what I had. I made the "To Die for Blueberry Muffins" the same day so I just split the topping between the two batches - for me it's too much topping for one batch. The batter really does come out looking like cookie dough, so don't be afraid that you did something wrong, it's supposed to be like that. By the way - a tip for getting the muffin out of the pan if you aren't using paper cups, is to use a pineapple knife to get underneath it. Works great.