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Apple Strudel Muffins (Bakery-Style, Warm, and Cinnamon-Loaded)
Isla Marie

Apple Strudel Muffins

Bakery-style apple strudel muffins made with tender apple-filled batter and a buttery cinnamon crumb topping. These muffins are soft, warmly spiced, and perfect for breakfast, brunch, or a cozy snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Muffins
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ cup unsalted butter melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup milk or sour cream
  • 1½ teaspoons vanilla extract
  • 2 cups apples peeled and diced (Granny Smith or Honeycrisp)
  • Strudel Topping
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter cubed

Equipment

  • Muffin pan (12-cup)
  • Paper liners or cooking spray
  • Mixing bowls
  • Whisk
  • Spoon or spatula

Method
 

Step 1. Prep the Oven and Pan
  1. Preheat oven to 375°F (190°C). Line a muffin pan with liners or lightly grease.
Step 2. Make the Topping
  1. In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.
Step 3. Mix Dry Ingredients
  1. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Step 4. Mix Wet Ingredients
  1. In another bowl, whisk melted butter, brown sugar, granulated sugar, eggs, milk (or sour cream), and vanilla until smooth.
Step 5. Combine and Add Apples
  1. Add wet ingredients to dry ingredients and mix just until combined. Gently fold in diced apples.
Step 6. Fill and Top
  1. Divide batter evenly among muffin cups. Sprinkle generously with strudel topping.
Step 7. Bake
  1. Bake for 20–24 minutes, until a toothpick inserted in the center comes out clean.
Step 8. Cool
  1. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool.

Notes

  • Do not overmix the batter to keep muffins tender.
  • Firm apples work best to avoid mushy texture.
  • Muffins can be lightly warmed before serving for best flavor.