These crumbly apple streusel muffins are sure to become your new favorite treat. They are perfectly spiced with cinnamon and nutmeg, and bursting with fall flavor in each bite! Apples are a must when making any fall dessert. They are so soft and juicy when baked, and their tart flavor pairs perfectly with warm spices!…
These crumbly apple streusel muffins are sure to become your new favorite treat. They are perfectly spiced with cinnamon and nutmeg, and bursting with fall flavor in each bite!
Apples are a must when making any fall dessert. They are so soft and juicy when baked, and their tart flavor pairs perfectly with warm spices! Apple galette, tart, and cobbler are more rustic desserts to try out this fall!
Cinnamon Apple Streusel Muffin Recipe
As much as I love some pumpkin, I think apple recipes are highly underrated for fall. Apple is king in my book. The way the tart, sweet flavor of apple blends with cinnamon and nutmeg is so delicious. It’s a classic pairing! Then, put it in muffin form and you have a seriously tasty treat on your hands. My caramel apple cupcakes have been a favorite at our house recently, but I think these apple streusel muffins are just as good, if not better! Topping the muffins with streusel makes them taste like little pastries. It’s all the buttery goodness that you need in your life right now. They are absolute perfection!
Take them to a potluck. Serve them at a birthday party. Have them with coffee. These tasty muffins will shine no matter the occasion! When I pull these out of my oven, 1- the smell is to die for, and 2- it is beyond difficult not to gobble one up in all of its steamy, warm goodness. Whether you choose to eat them as-is or with a little cinnamon honey butter inside, you’re going to love how perfectly sweet and moist these are. They’re the perfect dessert or breakfast, honestly, and I haven’t been able to get enough! These apple streusel muffins are soft, sweet, and ready to please. Just the kind of thing your family will go crazy over!
Ingredients for Apple Streusel Muffins
Don’t let the hefty ingredient list fool you, these are all things you have in your pantry right now! The key here is just to use the freshest apples possible. Looking for measurements? You can find them in the recipe card below!
Eggs: Eggs are used as a binding agent and to add moisture.
Sour Cream: This is the secret ingredient for getting your muffins as moist as possible! It bumps up the fat content in your batter. It also adds a hint of a tangy flavor which I find to be delicious!
Butter: I use unsalted, melted butter in this recipe. Because of the added fat content, it helps to keep your muffins moist. It also adds a tasty rich flavor!
Granulated Sugar: This is what’s going to make your muffins perfectly sweet. It melts down to create the perfect texture during the baking process!
All-Purpose Flour: Not only is it what I typically have on hand, but all-purpose flour also makes your muffins light and airy! This is because it doesn’t have a high protein content.
Baking PowderandBaking Soda: Using both baking powder and baking soda is a must! They keep your muffins from becoming dense.
Salt: Add salt to enhance flavor!
Cinnamon: This is what’s going to give your muffins their perfect fall flavor! It’s the perfect addition of warm spice.
Nutmeg: Also a necessity! Nutmeg is warm, sweet, and woody.
Apples: You can use just about any apple variety here. I like using Granny Smith for their tart flavor! No matter the apple you choose, just make sure they are fresh, peeled and diced! See more tips on choosing apples below.
All-Purpose Flour: For the best light and crumbly structure!
Granulated Sugar: This will add the perfect sweetness to your streusel.
Brown Sugar: For a little extra depth and rich sweetness!
Cinnamon: You can never have enough cinnamon in fall desserts! Pop some into your streusel for added tastiness.
Cold Butter: Using diced cold butter is super important here! The low temperatures will make your topping nice and crumbly.
How to Make Apple Cinnamon Streusel Muffins
Making homemade muffins is much easier than you’d think! They come together in just a few simple steps. In no time, your kitchen will be filled with the amazing smells of apple and autumn spice!
Preheat Oven and Prep Pan: Let’s make some muffins! To begin, preheat your oven to 350° Fahrenheit. Line a baking pan with cupcake liners. Set aside.
Prepare Streusel: Now on to the streusel. Start by mixing the flour, sugar, brown sugar, and cinnamon together. Then, cut in the butter using a pastry cutter or a fork until you have pea sized clumps remaining
Mix Wet Ingredients and Sugar: In a large bowl, whisk together the eggs, sour cream, melted butter and sugar.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Combine Wet and Dry Ingredients: Next, add the dry ingredients to the wet ingredients and mix until just combined. Stir in the apples.
Fill Liners and Top With Streusel: Use a large cookie scoop to fill the baking cups 2/3 of the way full. Sprinkle the streusel over the tops of the muffins.
Bake and Serve: Bake for 20-25 minutes, until they turn golden brown and set in the center. Allow the muffins to cool before serving.
Tips for Making the Best Streusel Muffins
Hardly anything says fall quite like spiced apples. These muffins are perfect for a cool crisp fall morning or for serving as a dessert. Here are a few tips to help you make the best apple streusel muffins! They’ll be a hit.
Vegetable Oil: Using vegetable oil instead of butter in this recipe will give your muffins a more tender crumb. It also adds moisture. If you’d like to substitute the oil for butter, you may, but know that the crumb will change the texture.
Diced Apples: You can dice your apples large or small for this recipe, but I like a smaller dice so the apple gets more evenly distributed throughout the batter.
Apple Varieties: There are several different types of apples that hold up well to baking. Granny Smith apples are nice and tart and hold their shape, while Honeycrisp are sweeter, larger and hold their shape just as well. Braeburn or Pink Lady apples are bursting with flavor and a popular choice!
Don’t Overfill: Only fill your muffin tin 2/3 of the way full. If you overfill them, they may spill over the sides and stick to the pan.
Storing Apple Muffins
These muffins do very well at room temperature and can be stored for up to 5 days. I would avoid storing them in the fridge as that can make the streusel topping become wet and sticky.
In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.
In the Freezer: You can store your muffins in freezer bags for up to 3 months. Let them thaw overnight in the fridge before eating.
Reheating: To reheat, wrap your muffin in a paper towel and pop it in the microwave for 10-15 second intervals. Serve when warmed through.
More Tasty Apple Desserts
These tasty recipes are perfect for dessert or just a weekday treat! You won’t be able to resist the sweet flavor of apple combined with warm spice! These are all perfect for ringing in fall. From breads to pies, cheesecake bars to fritters, I’ve got you covered on all the irresistible apple flavor you need!
Cinnamon Apple Bread
Caramel Apple Pie
Caramel Apple Cheesecake Bars
Homemade Apple Fritters
Apple Streusel Muffins
These crumbly apple streusel muffins are sure to become your new favorite treat. They are perfectly spiced with cinnamon and nutmeg, and bursting with fall flavor in each bite!
Keyword apple streusel muffins
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Alyssa Rivers
2CupsAll Purpose Flour
1 ½CupApplesPeeled and Diced
½CupAll Purpose Flour
Preheat the oven to 350° and line a baking pan with cupcake liners. Set aside.
Prepare the streusel by mixing the flour, sugar, brown sugar, and cinnamon together. Cut in the butter using a pastry cutter or a fork until you have pea-sized lumps remaining
In a large bowl whisk together the eggs, sour cream, melted butter, and sugar.
In another bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the apples. Use a large cookie scoop to fill the baking cups 2/3 of the way full. Sprinkle the streusel over the tops of the muffins.
Bake for 20-25 minutes, until starting to turn golden brown and set in the center. Allow the muffins to cool before serving.
This is a recipe for a classic French-style homemade chicken stock. It’s vastly superior to any store-bought stock, and is one of the main ingredients that distinguishes home and restaurant cooking. I like making chicken stock because it’s easy compared to beef stock, and improves just about everything – the main goal here! Chicken stock... Get the Recipe
The post Chicken stock appeared first on RecipeTin Eats.
This is a recipe for a classic French-style homemade chicken stock. It’s vastly superior to any store-bought stock, and is one of the main ingredients that distinguishes home and restaurant cooking. I like making chicken stock because it’s easy compared to beef stock, and improves just about everything – the main goal here!
Chicken stock recipe
Chicken stock is made by infusing water with the flavours of chicken, fresh root vegetables and herbs. Good restaurants always make their own stocks, and is the secret to why their dishes often have that richer, deeper, “restaurant-quality” taste to them!
If you’re not convinced why you’d bother making homemade chicken stock, let me persuade you:
Better flavour – Store-bought stock does not compare to real, freshly made stock. Just one taste is all you need to know this!
Richer mouthfeel – Homemade chicken stock has abundant gelatin from the chicken bones and tissues, which gives it a full-bodied richness and mouthfeel when used in soups and stews. Store-bought stock lacks this quality.
More versatile because it’s unsalted – Store-bought stock is almost always salted. This is fine when used at normal concentrations, but if stock is reduced a lot when making ragus, sauces and so on, the salt can become excessive – yet there is little you can do about it. Homemade stock on the other hand is unsalted, so you will never have this problem and can control seasoning in the finished dish.
Making jus and reductions – Fine dining reduction sauces such as jus rely heavily on the natural thickening power of gelatin to create that luscious, silky consistency. You can reduce a store-bought stock 90% on the other hand, and it will still be watery!
It’s surprisingly low-effort – While I’m the first to confess that beef stock does require commitment and lots of time to make (but it’s worth it!), chicken stock is much less maintenance. Just plonk everything in a pot and let it simmer for 3 hours, and strain!
Bones for chicken stock
I use chicken bones to make chicken stock. I find that it makes a great all-rounder, clear stock with good flavour at store-bought strength. Specifically, I use chicken carcasses (see photo below) which litre for litre are also the most economical cut. They’re readily available here in Sydney from butchers and even grocery stores.
Some recipes will opt to use chicken pieces with meat and skin to make stock. I share my thoughts on this below! (Spoiler: I don’t agree!)
Here are my thoughts on other chicken cuts that are sometimes used for chicken stock:
Breast – I just think it’s wasteful. The cooked chicken is flavourless and stripped of all nutrition, because it’s given up all its goodness to the stock. So you can’t really use the spent meat for anything except maybe filler in strongly flavoured foods, or perhaps giving it to your dog! Also, because chicken breast is fairly neutral in flavour, you need a lot to extract enough flavour to make a decent stock.
Skin-on, bone-in chicken pieces, like thigh and drumsticks – While they make very flavourful stocks, the skin and fat makes the stock greasy and there will be quite a slick of oil floating on top of the stock. This is a little too fatty for many purposes, such as making nice clear chicken noodle soups.
Wing tips – Wing tips are packed with gelatin and flavour, being a dark meat. If you’ve got some, throw them in! But to make a whole batch of chicken stock, you’d need a LOT of wing tips.
Whole chicken – I find that you can’t extract enough flavour from a whole chicken for the amount of water required to cover it completely to make a proper flavourful stock. In fact, even when making a traditional chicken noodle soup using a whole chicken, I always add a small touch of stock powder to give the soup stock a little boost. Otherwise, it’s just a bit bland!
Giblets – Giblets refers to the heart, liver and gizzards of chicken that are sometimes bundled up and stuffed inside the cavity of store bought whole chicken. They are provided with the intention to make gravies and sauces. If you have some, by all means throw them in with the bones! I would not make a stock with just a big bag of giblets however, as it will be quite offal-ly!
Vegetables and herbs for stock
Here are the other ingredients in homemade chicken stock:
Bay leaves, thyme, parsley, black peppercorns – Herb and spice aromatics, and a fairly standard selection for most stocks, including beef stock and vegetable stock.
Onion, celery and carrot – Again, familiar building-block ingredients in most stocks and many Western dishes. The root vegetables add subtle sweetness as well as a freshness and complexity to the stock.
Cider vinegar – A little vinegar helps extract nutrients from the bone. We only use a splash, you cannot taste it nor does it make the stock discernibly sour at all.
How to make chicken stock
A brown stock refers to a stock where the bones are roasted and the tray deglazed before simmering, as you would do with beef stock. A brown chicken stock has a deep, complex, roasted flavour as well as a darker colour.
A white chicken stock on the other hand simmers raw bones. The result is a cleaner, more neutrally flavoured and fresh-tasting stock that’s overall more versatile for cooking – versatile enough to be used with seafood or non-chicken meat dishes. This is the kind of stock we’re making today.
A nice side benefit is there’s no bone-roasting malarkey to take care of first, which makes the whole process much quicker and less messy. Just dump everything in a pot, add water and simmer!
Put everything in a large stock pot –Place the chicken carcasses, vegetables, herbs and water in a large 7 litre/quart stock pot. 3 litres / quarts of water should just about cover everything. If not, do a bit of squiggling to fit the carcasses etc more snugly in the pot, but don’t break or crush the bones else this will make the stock murky.
We want everything submerged so the water gets infused with flavour. Don’t worry if a bit of bones is poking above the water surface because it will collapse once it starts cooking and end up under the water.
Scoop off scum – Bring the pot to a rapid simmer over medium high heat. As it starts getting hot, you will see foam on the surface which is the impurities in the chicken. Scoop it off and discard to keep your stock nice and clear.
Simmer 3 hours – Once the water comes to a rapid simmer, lower the heat so it’s bubbling very gently. Then leave to simmer for 3 hours with the lid off.
After simmering – The photo above shows the water level after 3 hours. It’s reduced by around 1/3.
Your chicken stock is done! Now we just need to strain it, remove excess fat (if you want) and store it! Here’s how:
Strain – Using the lid of the pot to hold the bones and vegetables in the pot, strain the stock through a fine mesh strainer into another pot or large bowl. I use a pot in case I need to reduce it.
GOAL – 2 litres / quarts of chicken stock. In a perfect world, you will end up with 2 litres / quarts of chicken stock. But it is rarely a perfect world! And that’s ok. If you have less, just top up with water. If you ended up with more than 2.25 litres / quarts, then reduce it on the stove, else you run the risk of a weak flavoured chicken stock.
Leftover bones and vegetables – These have been well stripped of flavour and nutrition, so they aren’t really of any use for human consumption. However, I do pick off excess meat for Dozer! But after that, I just discard the remnants.
Voila! Admire your beautiful clear chicken stock!
Divide between storage containers – At this point, I divide the stock up into jars or containers which allows the stock to cool faster.
I store my chicken stock in 1 cup multiples which I find quite handy for use. Always label your containers with the quantity of chicken stock and date you made it!
Cool then fridge – Once the stock is cooled to room temperature, place them in the fridge to fully cool. Never put hot stock in the fridge!
Solidified fat – As the stock cools, the fat will rise to the surface. Once fridge cold, the fat solidifies and turns white on the surface of the stock.
You will also notice that the chicken stock firms up into a jelly-like consistency when cold. This is due to the gelatine which gives the stock richness that you don’t get in liquid store-bought stock. So basically, jelly consistency = good stock!
Scrape off fat – Scrape the fat off the surface using spoon then discard. This is actually an optional step. It makes the stock nice and clear so it’s a great all rounder that can be used for everything from clear soups (like Chinese Noodle Soup) to rich sauces (like the sauce of a Creamy Chicken Pasta).
But if you are intending to use the stock for things like stews and creamy sauces that do not require a clear, low fat chicken stock like we desire for things like Chicken Noodle Soup, then there is no need to remove the fat.
Storing – Homemade stock will keep for 5 days in the fridge for 6 months in the freezer.
Fridge cold chicken stock can be used as is, in the gelatinous jelly-like state. It melts into liquid form very quickly.
If frozen, thaw overnight in the fridge, microwave, or run the container under hot water to loosen then melt in a saucepan. I use all methods depending on how much time I have!
Here’s a jar of refrigerated chicken stock which has had the fat scraped off the surface.
What to do with homemade chicken stock
This homemade chicken stock can be used for any recipe that calls for chicken stock. It will elevate any dish from great homemade food to top-notch-restaurant quality!
Homemade stock particularly makes a difference in dishes that don’t have a heavy reliance on other flavours like spices, sauces or a heavy dose of cheese! Some examples include:
Risottos – such as Chicken and Mushroom Risotto
Clear soups – Chicken Noodle Soup, Wonton Soup or Chinese Noodle Soup
On Wednesday, I’m going to be sharing a recipe that really benefits from homemade chicken stock. It’s great made with store bought, but when made with homemade, it takes it to company-worthy! – Nagi x
Watch how to make it
Chicken stock recipe
Recipe video above. Homemade stock is one of the key differentiators between good home cooking and excellent restaurant food. It's also unsalted, meaning you can control the level of sodium. Chicken stock is a great low effort homemade stock – no rinsing or roasting prep, just plonk everything in a pot and let it simmer for a few hours. While some recipes will call for chicken meat to be used, I find it wasteful plus you miss out on the nutrients from chicken bones. Chicken carcasses are inexpensive and even available at grocery stores these days.Makes 2 litres / 2 quarts. Fridge 5 days or freezer for 6 months.
Cuisine French, Western
Keyword chicken stock
Prep Time 15minutes
Cook Time 3hours
Servings 2litres / quarts
2 kg/ 4 lbchicken frames(ie carcasses, Note 1)
1carrot(medium), unpeeled, cut into 4 equal pieces
1/2onion, peeled and halved
1celery stem, cut in four (use the leaves too)
1tbspapple cider vinegar(Note 2)
2bay leaves, fresh (or 1 dried)
2thyme sprigs(or 1/2 tsp dried leaves)
3 litres / 3 quartswater(just tap water, cold)
How to make chicken stock:
Fill pot: Place all the chicken stock into a large stockpot (7 litre/quarts+). The should just about cover the bones. (Note 3)
Scoop off scum: Bring to a boil on medium high heat. Scoop off and discard any foam that collects on the surface using a ladle (helps make stock clear).
Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. Stove should be low enough so the surface is barely rippling and you just get a gentle bubble every now and then. Too rapid = murky stock.
Strain: Using a lid to hold the the bones and vegetables in the pot, pour the stock through a fine sieve into another pot or large bowl.
Goal – 2 litres/quarts: You should have 2 litres / quarts. If you have more than 2.25L/Q, reduce by simmering on low (else it will be too weak). If you have less, top up with water.
Fill jars/containers: Measure out into containers for storage and faster cooling. (I do multiples of 1 cup)
Cool: Allow to cool on the counter then refrigerate. This will make any fat rise to surface and solidify.
Discard fat: Scrape fat off the surface and discard.
Storing and using:
Ready to use! This stock is equivalent in strength to store-bought stock, so it can be used 1:1 in any recipe calling for chicken stock.
Store for 5 days in the fridge or freezer for 6 months. (Note 6)
Salt adjustment (Note 5): Homemade stock is unsalted whereas store-bought stock is salted. Add 1/4 tsp salt for every 1 cup homemade chicken stock (250ml) to match the salt level of store-bought low sodium chicken stock.
To use: Cold stock has a jellied consistency (Note 4). It takes barely a minute to turn liquid on a medium high stove, or microwave. You can also just add it in jelly form straight into dishes, but sometimes you may need to liquify it to measure.
1. Chicken carcass –
2. Cider vinegar – Helps extract nutrients out of the bones.
3. Fitting in pot – Arrange the bones and vegetables so they fit snugly, but don’t crush/break the bones as this will make the stock murky. The water should just about cover the bones. Don’t worry if they are sticking out a bit, they will collapse as they cook.
4. Stock consistency when cold is jelly like due to gelatin. Gelatin gives the stock richness that you don’t get in liquid store-bought stock.
5. Salting – homemade stock is not salted, intentionally so it can be massively reduced to make things like jus without becoming too salty. You cannot make fine sauces like jus using store bought stock.
6. Storing – Homemade stock will keep for 5 days in the fridge for 6 months in the freezer. Fridge stored – When fridge cold, it becomes gelatinous (jelly-like) from the collagen in the bones which makes the stock rich and tasty, as well as nutritious. This is is a sign of a well made stock that you don’t get in store bought stock! When heated, it becomes liquid. But there’s no need to heat it, just use in the gelatinous state!Frozen – Either thaw overnight in the fridge, microwave, or run the container under hot water to loosen then melt in a saucepan. I use all methods depending on how much time I have!
Life of Dozer
He really believes in his heart that I made that mini strawberry cream cake just for him…..
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