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Apple Strudel Muffins

The second recipe I made with my apples from the Epelgaarden.  I love because of the reviews for each recipe. Most of the reviews for these muffins said to add cinnamon and use half brown sugar and half regular sugar in the batter.  They also said to shred most of the apple and leave the rest diced.  So, I made those particular alterations to this recipe and the muffins turned out amazingly moist and delicious!

Apple Strudel Muffins (adapted from


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/4 teaspoons vanilla
2 apples, peeled and shredded
1 apple, peeled and diced

For topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1 tablespoon butter, melted


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Stir in butter until mixture is like crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
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  1. Mmmm these look so good! I want to go apple picking so I can make them. :) We’re enjoying Wheaton…we’ll have been here a year in December. I don’t think I could ever get used to the winters but we like it!

  2. Oh yum! Those muffins looks absolutely divine!!

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