Apple muffins with almond streusel

by Paula Casimiro
apple muffins with almond streuselApple muffins with almond streusel
Apple muffins with almond streuselApple muffins with almond streusel
apple muffins with almond streusel

To welcome the season that starts today, I suggest you turn on the oven and make some apple muffins, sprinkled with almond streusel. Apples slightly cooked in a syrup of sugar and spices leave the interior moist, while the almond streusel gives a crunchy texture on the outside. Cinnamon, cardamom and vanilla, as well as Brown sugar, bring the warm aroma of spices that bind so well with fall. Enjoy!

Apple muffins with almond streusel


Prep Time: | Cook Time: | Total:

Serves: 12 muffins


    For the baked apples:

  • 4 small apples (350 to 400g) cored and diced into small pieces
  • 40 g brown sugar
  • 40 g unsalted butter
  • 1 vanilla bean (seeds only)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • For the streusel:

  • 60 g all-purpose flour
  • 60 g almond meal
  • 30 g brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Pinch sea salt
  • 50 g unsalted butter, cold and diced
  • For the muffins:

  • 300 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 160 g sugar
  • 2 large eggs
  • 100 g unsalted butter melted and slightly cooled
  • 180 g greek yogurt
  • 2 teaspoons vanilla extract (see how to make your own)


  1. Start by baking the apples. Put all the ingredients in a saucepan, under medium heat. Stir until the butter and sugar dissolve. Continue to cook, stirring occasionally, until the apples begin to turn soft, about 12 to 15 minutes. Remove from the heat and allow to cool for 15 to 20 minutes.
  2. Prepare the streusel. Put the flour, ground almond, sugar, cinnamon, cardamom and salt in a bowl and mix well with a fork. Add the cold butter and use your fingers to quickly blend the butter with the dry ingredients, just until you get a rough mix with a few larger pieces. If it is very warm, place the bowl in the refrigerator while preparing the muffins.
  3. Preheat the oven to 180ºC. Line 12 cupcake tins with paper cases.
  4. Sift the flour together with the baking powder, baking soda and salt into a large bowl. Add the sugar and mix well.
    In another bowl, combine the eggs, melted butter, greek yogurt and vanilla extract. Whisk until well incorporated.
  5. Pour the liquid ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, combine until well blended. Add the cooked and cooled apples and mix well.
  6. Distribute the dough evenly among the paper cases, filling them up to a maximum of 2/3 of their capacity. Sprinkle the top of the muffins generously with the streusel.
  7. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the middle comes out with a few moist crumbs. Remove from the oven and allow to cool for 15 minutes. Then remove the apple muffins from the cases and let them cool completely over a cooling rack.



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