Apple Streusel Cupcakes

Calling all coffee cake lovers: these warmly spiced, apple-studded cupcakes are miniature versions of your favorite breakfast treat. Eat them with a hot mug of coffee or tea, or grab one for an on-the-go afternoon snack.

Casey Barber

Apple Streusel Cupcakes

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    1 large apple, peeled, cored and cut into 1/2-inch chunks 1/4 teaspoon freshly ground nutmeg
    2 tablespoons plus 2 1/2 cups unbleached all purpose flour 12 tablespoons butter
    1 teaspoon baking powder 1 1/2 cups brown sugar
    1/2 teaspoon baking soda 3 eggs, at room temperature
    1/2 teaspoon kosher salt 1 teaspoon vanilla extract
    1 1/2 teaspoons cinnamon 1 cup buttermilk


    Prep: 20 min Total:
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    • 1

      Preheat the oven to 350 and line two 12-cup muffin tins with cupcake liners.

    • 2

      Toss the apple chunks with 2 tablespoons of flour (2 tablespoons plus two cups) to keep the apples from sinking to the bottom of each cupcake well.

    • 3

      Whisk the 2 cups flour, baking powder, baking soda, salt, cinnamon (1/2 teaspoon), and nutmeg together in a medium bowl.

    • 4

      In the bowl of a stand mixer fitted with the paddle attachment, cream the butter (8 tablespoons) and sugar (1 cup) together on medium speed for 3 minutes until light and fluffy. Add the eggs one at a time, stirring on low speed until combined. Stir in the vanilla extract.

    • 5

      Add the dry ingredients in three batches, alternating with the addition of the buttermilk in two batches, mixing on low speed until all ingredients are just incorporated.

    • 6

      Stir the apple chunks into the batter with a spatula. 

    • 7

      Make the streusel topping by whisking the flour (1/2 cup), brown sugar (1/2 cup) and cinnamon (1 teaspoon) together in a medium mixing bowl. Add the butter (4 tablespoons, at room temperature, cut into 1/2-inch cubes) to the dry ingredients by working it in with your fingers or a pastry blender until moist clumps form.

    • 8

      Scoop the batter into the prepared muffin tins, and top each cupcake well with a generous handful of streusel topping.

    • 9

      Bake for 20-25 minutes or until the streusel topping is crisp and brown.

    • 10

      Remove from the muffin tins and cool on wire racks.

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