Apple-Almond Streusel Muffins

It is starting to feel delightfully fall-ish in Tennessee! While the days are still hot, when I step outside first thing in the morning, there’s a hint of crispness to the air. It’s getting me in the mood for the cooler temperatures, the heartier meals, and the return of my favorite fall flavors. So, I decided to make my first “autumny” recipe of the season: Apple-Almond Streusel Muffins.

And y’all, what a perfect recipe to jumpstart the season — these muffins turned out beautifully. They’re very reminiscent of coffee cake, with a buttery, rich flavor, soft, moist texture, and cinnamony-sweet streusel topping. The apples lend a lovely subtle flavor + texture to the muffins, and frankly, if I were to change anything in this recipe, it would be to add more apples (or a more strongly-flavored apple) next time, for a more pronounced apple note.

Because I wasn’t exactly sure what my family would like, I made a few slightly-different variations — I made half with the almond streusel topping, and half with a nut-free streusel. Then, I drizzled half with the powdered sugar glaze, and left half glaze-free. Next time, I’ll make the whole batch with the almond streusel AND the glaze — those were perfection.

Finally, I had a little batter left over, so I poured it into a mini-muffin tin and made a handful of teeny muffins for my daughter (no streusel or glaze, as Fearless Toddler is just as happy with a lower-sugar treat). You can see a teeny muffin next to a normal muffin in the picture below. The wee ones were the perfect size for a two-year-old, and super well-received by my daughter. Whether you make these almond-topped or nut-free, glaze-less or generously-drizzled, I’m confident that you’re going to love ’em!

Apple-Almond Streusel Muffins

Makes 12 muffins, adapted from Cooking Light

Ingredients

Cooking spray
1 1/2 cups all-purpose flour (6.75 ounces, if you prefer to weigh)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 large egg
1/2 cup sour cream
1/4 cup milk
1 large Gala apple, finely chopped (about 1 cup)
1 tablespoon all-purpose flour

STREUSEL:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds

GLAZE:
1 cup powdered sugar
4 teaspoons milk

Directions

Preheat oven to 350°.

Place muffin cup liners in 12 muffin cups; coat with cooking spray.

Whisk together the flour, baking powder, salt, and baking sode in a small bowl. Set aside.

Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Set aside.

Combine apple and 1 tablespoon flour in a small bowl; toss well. Set aside.

In a large bowl (or the bowl of a stand mixer), combine the granulated sugar, cream cheese, and 1/4 cup butter. Beat with a mixer at high speed until well-blended. Add almond extract, vanilla, and egg to the sugar mixture — beat at medium speed until well-blended.

Add flour mixture (in three additions) and sour cream mixture (in two additions) alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apples. Divide batter evenly among the 12 muffin cups.

Prepare the streusel: Combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over muffins.

Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from pan.

Prepare glaze: Combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over muffins.

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