Cinnamon Apple Strudel Muffins

Cinnamon Apple Strudel Muffins by Jillian Garza

Videography and Production by Danika Garza

High school student, Jillian Garza, takes us through her thoughts on all things baking while preparing a recipe perfect for the fall season. While watching her prepare the dish, we hear how she began her interest in baking.


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 1-1/2 cups chopped and peeled tart apples


  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoons ground cinnamon
  • 2 tablespoons cold butter


In a large bowl, combine dry ingredients for the muffin batter. In another bowl, beat the eggs, sour cream, and butter together. Stir into the dry ingredients just until moistened. Then, fold in the chopped apples. Fill each greased or paper-lined muffin cup two-thirds full.

For the topping, combine sugar, flour, and cinnamon. Gradually add in the butter until the mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Best served warm.

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