Apple Cinnamon Streusel Muffins

These yummy, lightly spiced apple muffins are a great way to start your day.

  • Prep time: 15 min
  • Makes: 12 muffins
  • Cook time: 20 min

Nutritional Information


  • Calories 190
  • Saturated Fat 1 g
  • Fat 6 g
  • Cholesterol 3 mg
  • Carbohydrates 30 g
  • Fibre 2 g
  • Sugars 14 g
  • Protein 4 g
  • Sodium 134 mg
  • Potassium* 236 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


2 tbsp / 30 ml
each brown sugar and large flake oats
1 tbsp / 15 ml
each all-purpose flour and melted butter
1/2 tsp / 2 ml
ground cinnamon
1 cup / 250 ml
each all-purpose and whole-wheat flour
1/2 cup / 125 ml
brown sugar
2 tsp / 10 ml
baking powder
1 1/2 tsp / 7 ml
ground cinnamon
1/2 tsp / 2 ml
3/4 cup / 175 ml
unsweetened applesauce
1/2 cup / 125 ml
plain 2% yogurt
1/2 cup / 125 g
Naturegg Simply Egg Whites, well shaken
1/4 cup / 50 ml
canola oil
1/2 cup / 125 ml
finely chopped apple


  1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.

  2. Streusel: Toss the sugar with the oats, flour, butter and cinnamon until well combined; set aside.

  3. Muffins: Stir the all-purpose and whole-wheat flours with the sugar, baking powder, cinnamon and salt in a large bowl. Whisk the applesauce, yogurt, egg whites and oil in a separate bowl. Stir the wet mixture into the dry mixture just until combined. Stir in the apple.

  4. Divide the batter between the prepared muffin cups. Sprinkle the tops with the reserved streusel mixture; lightly press into batter to adhere. Bake for 20 to 22 minutes or until a tester inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack and cool completely.


  1. Keep the peel on the apple for added fibre.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

When whipping eggs, start with a low speed and then gradually work up to the whip setting on the mixer. The lower speed stretches the protein molecules and makes the mixture more readily accept air.

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