Peanut Butter Apple Muffins with Streusel Topping
These Apple Muffins are unlike anything you’ve had before – they are a combination of tart Granny Smith Apples with peanut butter which makes them incredibly moist. They are then topped with a Peanut Butter Streusel that will blow your taste buds away!
Freshly baked with love and humor
I fell in love with making muffins after watching the Seinfeld episode where Elaine partners with a bakery selling just muffin tops (I know I am not alone on this!). Muffin top lovers unite!
That’s why I love this muffin recipe so dang much – guys LOOK at those tops! They are topped with a mound of peanut butter streusel AND drizzled with a delicious peanut butter/honey combination. Thankfully the rest of the muffin is just as delicious so there is no need to toss the bottoms (or stumps) out. (If you know, you know!).
- Granny Smith Apples
- All Purpose Flour
- Baking Powder
- Apple Pie Spice (see FAQ section for variation)
- Brown Sugar
- Vegetable Oil
- Peanut Butter
- Large Flake Rolled Oats
The following may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
There are a couple of substitutions/variations I wanted to share with you guys in case you were looking for ways to use ingredients you have on hand without having to purchase more.
For the peanut butter I really do think that crunchy is the best option for these muffins – it really adds to the texture of the muffin itself as well as the struesel topping. However, you can totally sub for regular peanut butter, or even an almond butter if you have an allergy!
I know not everyone loves the tart taste of a Granny Smith apple, feel free to swap the apple type out with whatever one you and your family prefer.
Nuts are always a great add in to any muffin recipe! In fact, the next time we make this one I will be adding in some chopped walnuts for extra texture and flavor. You can even use chopped pecans if you have those on hand. Since these are such a moist muffin you won’t end up with a dry muffin even if you add in 1/2 cup of chopped nuts.
Be sure to PIN THIS APPLE MUFFIN so you have it for later!
Frequently asked questions
You want to make sure you are using an apple variety that can stand up to baking – meaning it won’t turn to mush once you pull the muffins from the oven.
I personally LOVE Granny Smith apples, but you can easily swap in Cortland or Honeycrisp as well. These varieties hold up to the temperature when baked and have a nice tart/sweet balance.
The secret with any muffin when trying to keep them moist is to NOT over-mix your batter….EVER! You want to thoroughly mix your wet ingredients so they are combined, and sift all dry ingredients beforehand as well. This ensures that when you combine the dry and wet ingredients together you simply need to give a couple of good stirs to JUST combine it.
Another trick I have learned over the years when baking is to go lower with my temperature. Often you will see recipes calling for the oven to be set to 375F and that my friends is just too hot. I like a solid 350F and for some of our baked goods even go down to 325F to ensure the moisture stays in what I am baking.
Thankfully if you don’t have Apple Pie Spice on hand you can still make these muffins with the addition of a couple staple ground spices.
You will need Cinnamon, Nutmeg, Allspice and Ginger. If you are subbing direct for this recipe I would do 1/2 tsp cinnamon with 1/4 tsp nutmeg and 1/8 tsp of each allspice and ginger.
You can even make a larger batch of this and keep it in a tightly sealed glass jar (like a mason jar) so you have it on hand when needed. Then you can easily just grab a teaspoon of your pre-made mixture and toss it in with your dry ingredients.
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 2 Granny Smith Apples, grated
- 2.5 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Apple Pie Spice
- 1/4 tsp Kosher Salt
- 1 cup Packed Brown Sugar
- 2 lg Eggs
- 1 1/4 cups Milk
- 1 tsp Vanilla
- 1/3 cup Vegetable Oil
- 1/2 cup Crunchy Peanut Butter
- 1 cup Large Flake Rolled Oats
- Additional 1/2 cup Crunchy Peanut Butter and 1 tbsp Honey for glaze (optional)
Begin by heating oven to 350F and using a box grater to grate apples.
- In medium bowl sift together flour, baking powder, apple pie spice, salt and 1/2 cup of brown sugar to ensure it is well blended.
- Using a stand (or hand) mixer whisk together eggs, milk and oil until fully mixed. Stir in grated apples using paddle attachment.
- Add dry ingredients to the wet mixture and stir until just combined - do not overmix your batter!
- In small bowl combine peanut butter with oats and remaining 1/2 cup of brown sugar until it becomes a coarse crumble.
- Spoon half of the muffin batter into 12 muffin cups lined with large paper liners until they are half full.
- Top each with about 1 tbsp of streusel and then cover with remaining batter.
- Cover the tops of the muffins with remainder of streusel and gently press to keep it from falling off while baking.
- Bake for 30 minutes, or until toothpick comes out clean. Allow to cool completely before enjoying!
Peanut Butter Glaze
In a microwave safe dish heat 1/2c Peanut Butter with 1 tbsp Honey for approximately 20 seconds until melted. Lightly spoon over each muffin.
Serving Size:1 muffin
Amount Per Serving: Calories: 411Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 307mgCarbohydrates: 52gFiber: 4gSugar: 22gProtein: 11g
*Please note; nutritional values are not always 100% accurate.
Be sure to subscribe to our Email List so you can always get delicious recipes and ideas to your inbox for FREE!
More muffin recipes
- Banana Carrot Muffins
- Mixed Berry Muffins
- Cheesy Irish Soda Bread Muffins
- Chocolate Chip Banana Bread Muffins
- Best of Breakfast Muffins
- Peanut Butter Chocolate Chip Muffins – Nestle