Apple Cinnamon Muffins the Classic Bakery Streusel Topping Recipe

Preheat the oven to 200°C / 400°F. Line the muffin tin with paper cases. To make the Streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, and 1/2 tsp cinnamon. Cut in the 3 Tbsp cold butter using your fingers or a fork until the mixture resembles coarse crumbs. Set aside in the fridge.

Dice the peeled apples into small, even pieces. Toss the diced apples in a bowl with 1 Tbsp brown sugar and 1/2 tsp cinnamon. Set aside.

In the large mixing bowl, whisk together the 2 cups flour, 1/2 cup sugar, baking powder, baking soda, salt, and 1 tsp cinnamon until thoroughly combined. Create a well in the centre.

In the medium bowl, whisk together the eggs, milk, melted butter, oil, and vanilla extract until smooth. Ensure the melted butter is not hot.

Pour the entire wet mixture into the dry ingredients well. Using a rubber spatula, gently fold the mixture together until just combined. Stop mixing when there are still a few streaks of flour visible.

Gently fold the spiced diced apples into the prepared batter. Divide the batter evenly among the 12 lined muffin cups. Sprinkle a generous amount of chilled streusel topping over the top of each muffin.

Bake for 20–22 minutes, or until the muffins are deep golden brown and a skewer inserted into the centre comes out clean. Reduce heat or tent with foil if the tops brown too quickly.

Let the muffins cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely. They are best served slightly warm.