Apple Strudel Muffins Recipe

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Most Helpful Positive Review

Feb 10, 2006

Thanks for all the reviews; am glad I read them first. As written, this is only about 3 stars(no spice in the batter for an apple muffin?) but with tweaking became a 5 star and they were delicious...so averaged out to 4 stars. I shredded 1 cup of the apple to give more even distribution and add moisture throughout and chopped the 1/2 cup. I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added a couple of heaping tbsp. of applesauce. With that tweaking, just added 1 tsp. vanilla. These made 6 Texas size muffins and baked up like a picture and were very moist. The streusel topping is great and if you mix the flour and brown sugar well before adding the butter, you won't get those clumps of brown sugar that cause 'sinkers'.

—TUNISIANSWIFE

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Most Helpful Critical Review

Jan 04, 2012

This recipe looked okay on paper but really didn't work out for me. At all. The muffin batter was very dry and that was after I only put in a cup and a half of flour. The reason I only put a cup and a half of flour in is because after I mixed the wet ingredients together, it was quite obvious there wasn't near enough liquid to moisten two cups of flour. I guessed by looking at the batter with the cup and a half of flour that a half cup of milk might be just enough to moisten the muffin batter enough to actually make muffins. When I made the strudel, it looked fine but when I went to bake it, the mixture bled all over my oven and started a fire. NOT HAPPY. I'm not a baking novice by any means and I do make quite a bit of muffins for my family--this recipe was an absolute flop for me. Not only am I angry that I wasted the ingredients, I now have to scrape the sugar off the bottom of my oven. I really wish I'd thought to read the reviews before I made this one or skipped this recipe all together. Cheers to those who made this recipe and had a success--I did not.

—Sarah Jo

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1,237 Ratings

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Oct 17, 2006

This is a MUST TRY recipe. Absolutely fabulous. These muffins are so moist, all my cooworkers loved them. So that you do not have to read previous reviewers, these are the most suggested changes to rec, which I also followed: Double the amount of apples ( do half shredded, half chopped), add 1 tsp of cinnamon to dough, do 1/2 white 1/2 brown sugar. For strudel topping I melted the butter so that I do not have it that crumbly and it was perfect, did not sink into muffins for sure. Thanks

—Zuzana

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Jan 25, 2004

These is the yummiest muffins I's ever had. Super simple too. I added cinnamon and nutmeg to the dry ingredients like many of you did - thanks for the tip. I didn't measure how much apple I used by cups - I just used 2 normal sized apples, grated one and chopped the other. The grated apple just disappears into the batter. Next time I make these I will use one grated apple and two chopped apples (don't chop too small.) I didn't bother using baking apples, just used a red delicious and a gala 'cause that's what I had. I made the "To Die for Blueberry Muffins" the same day so I just split the topping between the two batches - for me it's too much topping for one batch. The batter really does come out looking like cookie dough, so don't be afraid that you did something wrong, it's supposed to be like that. By the way - a tip for getting the muffin out of the pan if you aren't using paper cups, is to use a pineapple knife to get underneath it. Works great.

—MAAUSTIN

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Sep 07, 2006

WOW!! Like a lot of people I doubled the amount of apples, added a tsp of cinnamon, and changed the sugar to be half white and half brown....best muffins I have ever had. I am taking the boys apple picking so I can make more!! My middle one din't want to bring them to his play date because he didn't want to share them!!!

—3beattieboys

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Apr 15, 2003

Wow, these are really good. I also doubled the topping, and put some of it in the middle of the muffins (filled tin 1/2 way, put some topping in, filled rest of way, and finished with topping) and it was out of this world. Be sure to chop apples in small pieces. I thought the batter was a bit stiff, but remember that moisture will be released as the apples bake, and they were very moist when finished. TRY THIS!!

—JANE PALMER

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Oct 10, 2005

Our family loves these muffins! I make mini muffins with the recipe by adding cinnamon, a little milk if the batter is thick, omitting the crumb topping, and baking for about 15 minutes. Our kids can't get enough of them and enjoy them for snacks and school lunches. I've even made an 8x8 cake with the recipe. I include the topping and bake for abour 30 minutes.

—NHBLONDIE

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Dec 17, 2006

This was a great recipe. The only change I made at first was to use 1/2 cup of brown sugar in place of 1/2 cup of white sugar. Baked some muffins.. they were good but a bit bland.. so I added 2 tsp of cinnimon to the batter and a little oatmeal to the struesel.... they were OUTSTANDING! Everything loved them!

—doLL66

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Nutrition

Calories
264 kcal
13%

Carbohydrates
41.4 g
13%

Cholesterol
58 mg
19%

Fat
9.7 g
15%

Fiber
1 g
4%

Protein
3.4 g
7%

Sodium
255 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Strudel Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 264
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 5.8g 29 %
Cholesterol 58mg 19 %
Sodium 255mg 10 %
Potassium 63mg 2 %
Total Carbohydrates 41.4g 13 %
Dietary Fiber 1g 4 %
Protein 3.4g 7 %
** Sugars 24.4g
Vitamin A 6 %
Vitamin C 1 %
Calcium 4 %
Iron 12 %
** Thiamin 18 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 3 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.