Our Apple Pecan Muffins are soft, fluffy, and packed with fresh fruit and warm spices. Topped with crunchy streusel, they are a delicious fall treat. Serve them with a cup of coffee or apple cider, and you've got a breakfast that's hard to beat.
The post and recipe for apple pecan streusel muffins were first published in September 2018. It was updated and republished in October 2025.
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Fall baking is in full swing around here, and apples have completely stolen my heart. I picked up a few extra bags on sale last week and decided to bake all the apple treats on my list.
So far, we've enjoyed apple scones, waffle donuts, and an apple crumble cake. Usually by this time of year, I'm all about pumpkin everything, but this year I just can't get enough of apple recipes.
I even turned these carrot cream cheese muffins into apple pecan muffins. Instead of a creamy center, I added a crunchy streusel and sweet glaze. One bite, and I knew this was my new favorite muffin for cozy, fall breakfasts.
Why You'll Love This Apple Pecan Muffin Recipe
These bakery-style muffins will steal your heart as they bake. The fresh apple scent will have you reaching for seconds before you know it.
- Loaded with real apples. Each bite has fresh, shredded apple that keeps the muffins soft, moist, and so sweet.
- A crunchy streusel topping. That buttery cinnamon crumble gives every muffin an amazing texture and flavor.
- Sweet glaze drizzle. A light glaze adds the perfect touch and makes the muffins look like they came from a bakery.
- Perfect for breakfast or snacks. They are easy to make, great for sharing, and even better with a cup of hot coffee or cider.
Key Ingredients
These streusel-topped apple muffins are easy to make with fresh apples and basic ingredients in your kitchen.
- Vegetable Oil: Gives the muffins a tight, tender crumb and a light, fluffy texture. However, you can use melted butter if preferred.
- Sugar: I like mixing granulated and brown sugar for a sweet, moist texture.
- All Purpose Flour: This provides structure to the batter. Fluff and spoon the flour or use a kitchen scale for accurate measurements.
- Leaveners: The combo of baking powder and baking soda lifts the muffin tops as they bake.
- Warm Spices: Ground cinnamon and nutmeg enhance the flavor of sweet apples. Apple pie spice is another one of my favorite spice blends for fall recipes.
- Buttermilk: Provides the liquid in the batter. You can also use heavy cream, half and half, coffee creamer, or add vinegar to regular milk.
- Fresh Apples: Add moisture and flavor. My favorites for baked goods are Gala, Jonagold, Pink Lady, Granny Smith, Honeycrisp, and Braeburn.
- Pecans: Chop the nuts into small pieces so they blend easily into the batter and won't hurt your teeth when you bite into them.
- Buttery Steusel: A mixture of butter, oats, flour, brown sugar, and nuts makes a fantastic crumb topping.
How To Make Apple Pecan Muffins
These apple muffins with pecan streusel come together in no time, making them great for busy fall mornings. Follow our easy steps below:
- Mix the streusel ingredients in a bowl with a pastry blender or fork. Continue working the mixture until it looks similar to wet sand. Add the nuts, then use your hands to form the mixture into clumps. Place in the fridge.
- Beat the oil, sugar, vanilla extract, and eggs in a large mixing bowl. Stir the dry ingredients in a separate bowl, then add them to the wet ingredients along with the buttermilk. Stir in the shredded apples and pecan chips gently.
- Spray the muffin tins with nonstick spray and spoon the batter evenly into 18 muffin cavities. Divide the streusel onto the top of the muffin batter and then press down slightly. Place the pan in a preheated oven and bake.
- Take the pan out of the oven. Let the muffins cool in the hot pan for a few minutes. Then, gently remove them and place them on a wire rack on a sheet pan.
- Whisk the vanilla glaze ingredients in a small bowl, then drizzle over the tops of the cooled muffins before serving.
Storing and Freezing
On the Counter: Store the muffins in an airtight container at room temperature for 2-3 days.
In the Freezer: Place cooled muffins in a freezer-safe bag or container and freeze for 2-3 months. Thaw in the fridge overnight or on the counter before serving.
BruCrew Tips
For the best results in your kitchen, be sure to follow our recipe tips.
- Choose fresh, firm apples. Shred or finely chop the apples right before adding them to the batter so they stay juicy and don't turn brown.
- Shred apples quickly. Use a food processor to pulse apple chunks in a hurry. Although be careful not to turn the apples into mush.
- Don't overmix the batter. Stir just until the dry ingredients are combined to avoid dense muffins.
- Boost the fall flavor. Increase the amount of cinnamon and nutmeg. You can also add some ginger or cloves.
- Use baking spray with flour. Make sure to wipe out any excess spray on the sides of the pan. The batter needs to be able to "grab" onto the sides in order to rise properly. You can also use cupcake liners.
- Fill muffin cups evenly. Use a large cookie scoop to divide the batter so they bake the same size and rise nicely.
- Add the streusel just before baking. Press the crumbs lightly into the batter so they stick to the muffin tops as they bake.
- Don't overbake. Every oven is different, so start checking a few minutes before the end of the timer. The tops should be golden brown, and a toothpick should come out with a few moist crumbs.
- Cool before glazing. Let the muffins cool completely before adding the glaze, so it doesn't melt and run off.
More Apple Breakfast Recipes
- Toffee Apple Bread
- Easy Apple Cinnamon Rolls
- Apple Cider Donut Holes
- Cinnamon Apple Dutch Baby Pancake
- Apple French Toast Casserole
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Apple Pecan Muffins
Our soft and fluffy Apple Pecan Muffins, packed with fresh fruit and warm spices, and topped with crunchy streusel, are a delicious fall treat. Serve them with a cup of coffee or apple cider for a breakfast that's hard to beat.
Ingredients
For the Streusel
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup cold butter
- ½ cup finely chopped pecans
For the Muffins
- ⅔ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon table salt
- ½ cup buttermilk
- 1 cup shredded apple
- ½ cup finely chopped pecans
For the Glaze
- ¾ cup powdered sugar
- 4 teaspoons milk
Instructions
- Preheat the oven to 400°F. Spray a 12-count and a 6-count muffin tin with nonstick baking spray.
- Use a pastry blender or fork to mix the brown sugar, flour, and cold butter until they resemble wet sand.
- Stir in the pecans and use your hands to clump the mixture into chunks. Set aside in the fridge.
- Mix the oil, sugars, vanilla, and eggs in a large bowl.
- Stir together all the dry ingredients. Add them alternately with the buttermilk to the sugar mixture.
- Gently stir in the shredded apples and pecan bits. Spoon the muffin batter evenly into the 18 muffin cavities.
- Divide the streusel topping on the tops of the muffin batter. Press it slightly into the batter. Bake for 16 minutes.
- Remove and let the muffins cool in the pan for 2-3 minutes before gently removing them. Place on a cooling rack.
- Whisk together the powdered sugar and milk, and drizzle over the tops of the cooled muffins. Let it set before storing in a tightly sealed container.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 201mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kari Davis says
It doesn't say how much powdered sugar and water to use. Can you rectify that?
Jocelyn says
I am so sorry about that. You can use 3/4 cup powdered sugar whisked together with 3-4 teaspoons milk. I hope you enjoy them.
Dawn Calvert says
Hello, I was just wondering what kind of apples that you made these muffins with? Thanks.
Jocelyn says
I used a bag of Crunch Pak gala apples. You can chop them fine or throw them into a food processor and shred them. Either way works! I hope you enjoy the muffins!
Emily says
Is there something I can use instead of buttermilk?
Jocelyn says
Are you wondering because you don't have it on hand? You can make homemade buttermilk by putting 1 1/2 teaspoons lemon juice in your measuring cup, then fill the rest of the way with milk. Let it sit 5-10 minutes before using it. Or you can use heavy cream, half and half, coffee creamer, or even regular milk. They will all work in a pinch.
Emily Dally says
Thanks! I'll try the recipe with homemade buttermilk : )
Cheryl Webb Clair says
Have you made these in mini muffin form? If so, how did you change the cooking time?
Jocelyn says
I have actually never made this particular recipe in a mini muffin pan, but it should work just fine. I would definitely adjust the baking time down to around 8-10 minutes.