The word butter brings me joy. The words brown butter (or browned butter) make me giddy. Oh, also, the word muffin is happy-making, and the word streusel…pure delight. So, you can only imagine what effect apple muffins with streusel topping have on me.

Brown butter is simply butter that has been melted and allowed to cook over low heat until it turns a golden brown color and takes on a nutty flavor. It can be used in baked goods, and also other types of preparations like Sautéed Corn and Zucchini in Browned Butter. Browned butter can also be drizzled over everything from Simple Baked Salmon to Sautéed Broccolini.

These would be delightful for breakfast or a snack. Bring them to your office and prepare to be adored. Make them for a bake sale and watch them fly off the table!

Brown Butter Apple Streusel Muffins: Tender apple studded muffins are topped with a crunchy, sweet topping for a perfect snack or breakfast treat.

Streusel Topping for Muffins

The streusel makes the muffin, and it’s so easy to make streusel in the food processor. This crunchy, sugary, bumpy topping provides crackling sweetness and texture. I skip the nuts in the streusel because I am allergic, but you can add some in if you like! Chopped walnuts or pecans (about 1/2 cup) would be perfect.

If your streusel melts and overflows a bit when you bake the muffins, that’s ok. You may want to use a knife to gently separate any extra streusel from the muffin pan so that your muffins pop out without tearing.

What Kind of Apples to Use in Apple Muffins?

Even before you get to the streusel these apple muffins are a treat: moist, tender, with nice chunks of apple throughout. You can use any baking apple here, from Honeycrisp to Granny Smith to Pink Lady to Gala. The muffins will take on the personality of the apples. Use a combo if you want different levels of apple flavor.

Brown Butter Apple Streusel Muffin Ingredients

For the Muffins:

• Butter – Unsalted is the best choice here, as it allows us to control the salt level in the muffins.
• Apples – You can use your favorite type of apple. Check out the note above for more information.
• Fresh lemon juice – The lemon juice offers a subtle hint of citrus and helps bring out the flavor of the apples.
• All-purpose flour – Flour will provide structure.
• Granulated sugar – For sweetness.
• Baking powder – The leavening that allows the muffins to rise and have a light texture. You can also substitute baking soda for baking powder with these tips if that’s what you have on hand.
• Kosher salt – A pinch of salt helps to bring out all of the other flavors.
• Ground cinnamon – The cinnamon pairs beautifully with the apple flavors.
• Eggs – Helps with structure and texture.
• Whole milk or plain yogurt – Whole milk or yogurt helps create a thicker batter and moister muffin.
• Pure vanilla extract – Brings out the sweetness and the flavor of the apples.

For the Streusel:

• Granulated sugar – I like the combo of white and brown sugars in streusel toppings, which results in an extra crunch and two levels of sweetness.
• Brown sugar – You can use light brown or dark brown sugar, whatever is in your pantry. Either will add a hint of molasses flavor, which gives the dessert a terrific fall feel.
• All-purpose flour – Provides structure and crumbliness for the topping.
• Spices – The spices will add a depth of flavor and a toastiness reminiscent of a perfect fall day.
• Kosher salt – You want to add a bit of salt to all of your baked goods to amplify flavor and balance out the sweetness.
• Butter – Use unsalted butter and make sure it is chilled so it cuts into the rest of the topping, making a pebbly texture that will result in a crispy, crumbly streusel.
• Walnuts – This is always optional, and allergies should be noted, but these will add a wonderful crunchy element and a pop of nutty flavor.

Substitutions

• If you don’t have ground cloves or ginger, the cinnamon will be enough to give the streusel topping that wonderful autumnal flavor. Just double the amount of ground cinnamon and skip the other spices.
• You can substitute the all-purpose flour for a 1-to-1 gluten-free flour in both the muffins and the topping to make gluten-free apple streusel muffins.

How to Make Apple Brown Butter Streusel Muffins

1. Brown the butter: Melt the butter in a small saucepan until it is golden brown in color.
2. Make the streusel: Combine the sugar, brown sugar, flour, cinnamon, cloves, ginger, and salt. Add in the cold butter and combine with your hands. Or, make the streusel in a food processor.

3. Prepare the apples: Toss the apples in lemon juice.
4. Make the muffin batter: In a bowl, mix the dry ingredients. In a separate bowl, combine the wet ingredients. Mix together the wet and dry ingredients and fold in the apples.
5. Assemble and Bake: Scoop the batter into a muffin tray and evenly distribute the streusel over the tops. Bake for 22 to 25 minutes.

Storage

These brown butter apple muffins with streusel topping will keep in a tightly sealed container at room temp for 2 days. If you are keeping them longer than that, I suggest putting them in the fridge, as the apple will start to get mushy, affecting the texture of the muffins, and the streusel will become less crisp. Bring the muffins to room temp on the counter before serving them for the best flavor. 

Slightly soggy muffins can be reheated and crisped up a bit in a preheated 375-degree oven for 5 minutes.

You can also freeze these muffins. Place them in a freezer-proof bag, press out any excess air, label the bag, and freeze for up to 4 months. Defrost at room temperature for about 6 hours.

More Streusel Muffin Recipes

Berry Cinnamon Streusel Muffins

Pumpkin Streusel Muffins

Strawberry Muffins

More Apple Recipes

• Favorite Streusel Apple Crisp
• Apple Pumpkin Bread
• Easy Apple Crisp Recipe
• The Best Streusel Apple Pie Ever
• Dutch Baby Pancake with Sautéed Apples