Eggless Apple Streusel Muffins
Soft, moist apple muffins topped with a buttery oat-walnut crumble. These eggless muffins are perfect for breakfast or tea-time and can be made ahead or frozen.
Ingredients
For Streusel Topping
- ½ cup All Purpose Flour / Maida ((60 g))
- a pinch Salt
- ½ cup Cold Butter
- 2 tbsp Instant Oats
- 3 tbsp Walnuts
- 3 tbsp Sugar
For Muffin Batter
- 1 cup All Purpose Flour / Maida ((120 g))
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon Powder
- 1 Apples ((peeled & chopped))
- ½ cup Milk ( (120 ml))
- ½ cup Brown Sugar ((100 g))
- 4 tbsp Oil
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 200°C. Line a muffin tray with liners.
- Prepare crumble topping:In a bowl mix flour and salt.Rub in cold butter until crumbly.Add sugar, oats and walnuts.Mix gently and refrigerate until needed.
- Make muffin batter:In a bowl combine flour, baking powder and cinnamon.Add chopped apples and toss well.
- In another bowl whisk milk, brown sugar, oil and vanilla.
- Pour wet ingredients into dry ingredients and fold gently.Do not overmix.
- Divide batter into muffin moulds.
- Generously sprinkle crumble topping over each muffin.
- Bake for 20–30 minutes until golden and cooked through.
- Cool slightly and serve warm.
Video
Notes
Notes
- Crumble topping can be made ahead and stored in refrigerator up to 1 week.
- Crumble can be frozen for over 1 month.
- Baked muffins can be frozen and reheated before serving.
Baking Tips for Perfect Muffins
- Tossing apples in flour prevents sinking.
- Cold butter is essential for crumbly topping.
- Do not overmix batter — gentle folding keeps muffins soft.
- Slightly uneven crumble pieces give the best texture.
- Muffins taste best slightly warm.