Apple Cider Muffins with Streusel

Fall in New England is a time when I take my daughter to Tougas Family Farm for apple picking. We love picking apples to create a variety of tasty treats. My dear friend Jesse and I were discussing different pastry options for our apples. He is an amazing pastry chef who makes the best apple cider donuts, an easy and quick bread recipe that is insanely delicious. Since we both used to work in restaurants, zero waste is one of our principles. Today’s leftover brioche can become a luscious bread pudding tomorrow. We try to use every leftover component of a dessert to create another dessert. 

 

Here is a taste of our “cheffy” conversations: “Jesse, I bet the leftover batter from your apple cider donuts will make equally amazing muffins. Thoughts?” I asked.

 

“Yes!” he said.

 

“Why don’t we use the streusels on pies for those muffins? You know, like mini apple-pie muffins?” I suggested.

 

So here we are, using different leftover components from our five spice donuts to create these comforting breakfast treats. We believe you will fall in love with this treat and enjoy it after lunch or dinner too! 

 

Apple Cider Muffins with Streusel

Prep Time15 mins
Cook Time25 mins
Servings12 Muffins
AuthorJesse Jackson III and Melissa Lee

Equipment

  • Measuring cups and measuring spoons
  • Small mixing bowl
  • Medium mixing bowl
  • Large mixing bowl
  • Sheet pans
  • Muffin tins
  • Muffin liners
  • Rubber spatula
  • Ice cream scoop/metal spoon
  • Toothpick

Ingredients

Streusel Topping

  • 5 tablespoons room temperature butter 75 grams
  • 1 cup all-purpose flour 120 grams
  • 4 tablespoons brown sugar 30 grams
  • ¼ cup granulated sugar 40 grams
  • pinch of salt

1 recipe 5 Spiced Apple Cider Doughnut batter (See recipe on 5 Spice Apple Cider Doughnut.)

    Instructions

    To make the streusel topping

    • Place all ingredients into a medium-sized bowl. Rub together with your hands until combined and butter chunks are the size of a pea.
    • Pour crumbly dough onto a lined sheet pan and bake for approximately 25 minutes (golden brown). Every 10 minutes, remove the pan and toss and turn the crumble so it bakes evenly.
    • When a nice golden brown color is achieved, remove from the oven and cool completely.
    • Process in a food processor until chunks are evenly sized or pour onto a cutting board and hand chop until the desired size.
    • Sprinkle over the tops of the glazed doughnuts before they set.

    To assemble the muffins

    • Preheat the oven to 350°F. Line muffin tins with paper or foil cups.
    • Prepare the streusel topping ahead of time and have it ready to go.
    • Using an ice cream scoop or a large spoon, portion the batter into muffin tins. Fill 80% of each muffin tin.
    • Sprinkle approximately 2 tablespoons of streusel topping on to each muffin.
    • Bake for 20–25 minutes, or until a toothpick inserted comes out clean

    Notes

    Storage Tips

    These muffins will keep fresh in an airtight container for 2–3 days at room temp and 4–5 days in refrigeration.

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    Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.

    OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

    Chicago Metallic 5242741 Non-Stick Jelly Roll Pan with Mat and Cooling Rack, 3-Piece, Gray

    Le Creuset JS410-17 Craft Series Medium Spatula, 11 1/8″ x 2 1/4″, Caribbean

    Melissa Lee

    Melissa Lee

    Chief Entertainment Officer

    Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.


    What sparked your passion for the industry?
    The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!


    In your opinion, what’s the most important course?
    Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!


    Bill Gates is picking up your tab, where would you go?
    Noma, Copenhagen.

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