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This apple muffin for one is filled with warm cinnamon and bits of apple under a crunchy pecan streusel. It’s made from scratch with one small apple and baked in a single ramekin.
Featured Comment
“This really is perfection! We made muffins for two in cupcake liners. Delicious even without the crumb / streusel topping.”
– DANA
Quick Look
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Cool Time: 5 minutes
- Total Time: 40 to 45 minutes
- Equipment: 10-ounce ramekin
- Cook Method: Oven-baked
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Natural sweetness from diced apples, warm cinnamon, rich and buttery, with a crunchy brown sugar streusel.
This single serve apple muffin is tender and moist, with juicy baked apple throughout and a golden, crumbly topping flecked with toasted pecans.
Why You’ll Love This Apple Streusel Muffin
I love how this apple muffin fills the kitchen with the smell of cinnamon and apples while it bakes. When it comes out of the oven, the pecan streusel on top is crisp, and underneath it the muffin is soft and full of bits of apple, with more pecans mixed in.
Another reason I love this single serving apple muffin is that it’s made with one small apple, and just about any variety works beautifully. Use whichever apple is in your fruit bowl.
I also use a single egg yolk, which gives this muffin its rich, tender texture and enough structure to hold together. A whole egg adds too much liquid for half a cup of flour, so the batter turns runny and the muffin bakes up wet and dense. Save the white to use in any of our egg white recipes.
Looking for more single serving muffin recipes? Try my blueberry muffin for one or chocolate chip muffin for one. Extra apples can go into my small batch morning glory muffins or apple Dutch baby for one.
Ingredients
This apple cinnamon muffin is made with baking staples you probably keep on hand, plus an apple and chopped pecans. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Flour: All-purpose flour gives the muffin its structure and goes into the streusel, too. Use a 1-to-1 gluten-free flour blend for a gluten-free muffin.
Brown sugar: Brown sugar keeps the muffin moist and gives the streusel its crunch. Light or dark both work, and dark brown sugar has more molasses for a deeper flavor. If you’re out, make a small batch of homemade brown sugar.
Butter: Melted butter whisks straight into the batter, so you don’t need a mixer. Softened butter goes into the streusel topping, where you mix it into the flour and brown sugar until it forms crumbly clumps.
Egg yolk: Use the yolk from one large egg. Eggs separate most easily straight from the fridge, when the yolk is firm. Use the egg white in a small white cake or small batch meringue cookies.
Milk: Milk moistens the flour and brings the batter together. We use 1% milk, but skim, 2%, whole, or a dairy-free milk all work.
Baking powder: Baking powder makes the muffin rise, so it needs to be fresh. To test it, stir ¼ teaspoon into ½ cup of hot water. If it bubbles, it’s good to use.
Cinnamon: Cinnamon adds warm spice to both the batter and the streusel, so you taste it from top to bottom.
Salt and vanilla: A little salt balances the brown sugar, and vanilla extract rounds out the cinnamon.
Pecans: Chopped pecans give this apple pecan muffin its crunch. Walnuts are an easy swap, and extra pecans can go into a mini pecan pie.
Best Apples For Muffins
The best apple for this muffin is one you like to eat, since every variety works. Granny Smith holds its shape and adds tart bites, while Honeycrisp and Fuji bake up softer and sweeter.
How Many Apples Do You Need?
You need one small apple for this apple muffin, which gives you about ½ cup diced. If you only have a large apple, measure out ½ cup and use the rest in single serve apple pie oatmeal.
Recipe Variations
These swaps change the flavor, topping, or serving size of this individual apple muffin recipe.
Apple Muffin With Cinnamon Sugar Topping
For an apple muffin with a cinnamon sugar topping, skip the streusel and sprinkle the batter with 1 teaspoon granulated sugar mixed with ⅛ teaspoon cinnamon. It bakes into a simpler, lighter top.
Nut-Free Apple Muffin
To make a nut-free apple crisp muffin, leave the pecans out of the batter and streusel, and mix 1 tablespoon old-fashioned oats into the streusel. The oats give the topping the crunch of an apple crisp.
Glazed Apple Muffin
For a glazed apple muffin, whisk 2 tablespoons powdered sugar with 1 teaspoon milk and drizzle it over the cooled muffin.
How To Make Small Batch Apple Muffins
To make small batch apple muffins, divide the batter among 3 lined or greased cups in a standard muffin tin, filling each one nearly to the top. Split the streusel evenly over the tops, press it in lightly, and bake at 400°F for 18-22 minutes, until a toothpick in the center comes out clean. The recipe makes 3 apple cinnamon muffins.
How To Make One Apple Muffin
These photos and steps show you how to make this easy apple muffin recipe from scratch. See the recipe card below for ingredient amounts and the full instructions.
- Preheat the oven to 400°F (200°C). In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and brown sugar.
- In a small bowl, whisk together the melted butter, egg yolk, milk, and vanilla.
- Pour the butter mixture into the flour mixture and stir just until combined, with no dry flour showing.
- Fold in the diced apple and chopped pecans.
- Spoon the batter into a lightly buttered 10-ounce ramekin.
- In a small bowl, mix the streusel ingredients (flour, brown sugar, cinnamon, pecans, and softened butter) until crumbly. Sprinkle the streusel evenly over the batter and press it in lightly.
- Bake for 25 to 30 minutes, until the streusel is golden and a toothpick inserted in the center comes out clean. Let the muffin cool in the ramekin for 5 minutes before serving.
Expert Tips
Use a 10-ounce ramekin: The batter is measured for a 10-ounce ramekin. A larger dish spreads the batter thinner so it bakes faster, and a smaller one takes longer.
Spoon and level the flour: Spoon the flour into your measuring cup and level it off with a knife. Packed flour makes a dense, dry muffin, and with only half a cup in the batter, an extra spoonful throws off the whole recipe.
Stir just until combined: Stop stirring as soon as no dry flour shows. Overmixing makes the muffin tough.
Dice the apple small: Cut the apple into small, even pieces so they spread through the batter and bake up tender.
Keep the streusel crumbly: Mix the streusel only until it forms loose clumps. Pressing it into the batter, as in step 6, helps the crumb topping stick to the muffin as it bakes.
Bake on a rimmed baking sheet: Set the ramekin on a rimmed baking sheet to catch any drips and make it easier to lift out of the oven.
Check your oven: Many ovens run hotter or cooler than the dial says, which makes a big difference on a single muffin. Use an oven thermometer and start checking at 25 minutes.
Troubleshooting
If your apple muffin didn’t turn out quite how you wanted, here’s how to correct it.
Why is my apple muffin raw in the middle?
An apple muffin is raw in the middle when it comes out of the oven before the center has set. Put it back in the oven for 5 more minutes, then test the center again with a toothpick. If the streusel is already dark, lay a piece of foil loosely over the ramekin first.
Why did my apple muffin sink in the middle?
An apple muffin sinks in the middle when the baking powder is old or the oven door is opened before the muffin has set. Test your baking powder with the hot-water check in the ingredient notes, and keep the oven closed for the first 25 minutes of baking.
Why did my streusel melt into the muffin?
Streusel melts into the muffin when the butter is too soft or melted. Use butter that’s soft enough to press with your finger but still holds its shape. If your kitchen is warm, chill the streusel for 10 minutes before topping the batter.
Why is my apple muffin stuck to the ramekin?
An apple muffin sticks to the ramekin when the butter doesn’t cover the sides. Run a thin knife around the edge while the muffin is still warm to loosen it. Next time, butter the sides of the ramekin as well as the bottom.
Frequently Asked Questions
No, you don’t need to peel the apple for an apple muffin, but I prefer to peel mine. Peeled apple bakes up soft and blends into the muffin, while the skin adds a bit of texture.
No, a whole egg doesn’t work in this apple muffin. The white adds more liquid than half a cup of flour can hold, so use only the yolk.
No, the apple goes into this muffin raw. The diced apple softens as the muffin bakes, so there’s no need to cook it first.
Yes, to make apple muffins for two, double the ingredients and bake the batter in two 10-ounce ramekins. You can also bake the doubled batter in one 5-inch square baking dish.
Yes, streusel and crumb topping are the same thing. Both are flour, sugar, and butter mixed into crumbs, and the streusel on this apple muffin also has cinnamon and chopped pecans.
Yes, you can use a pear instead of an apple in this muffin. Swap the apple for ½ cup diced pear and keep the rest of the recipe the same.
Plenty of single serving recipes bake in a 10-ounce ramekin, including our apple cobbler for one. You’ll find every one on our ramekin recipes for one page.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Apple Recipes For One
If you’ve tried this single serve apple muffin recipe please let me know how you liked it by rating it and telling me about it in the comment section below.
Apple Muffin For One
Equipment
Ingredients
For the muffin
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons brown sugar
- 2 tablespoons butter -melted
- 1 large egg yolk
- 3 tablespoons milk
- ¼ teaspoon vanilla extract
- ½ cup diced apples
- 2 tablespoons chopped pecans
For the streusel topping
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ½ tablespoon chopped pecans
- 1 tablespoon butter , softened
Instructions
Make the muffin
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together ½ cup flour, the baking powder, ¼ teaspoon cinnamon, the salt, and 3 tablespoons brown sugar.
- In a small bowl, whisk together the melted butter, egg yolk, milk, and vanilla.
- Pour the butter mixture into the flour mixture and stir just until combined, with no dry flour showing.
- Fold in the diced apple and 2 tablespoons chopped pecans.
- Spoon the batter into a lightly buttered 10-ounce ramekin.
Make the streusel topping
- In a small bowl, mix 2 tablespoons flour, 2 tablespoons brown sugar, ¼ teaspoon cinnamon, ½ tablespoon chopped pecans, and 1 tablespoon softened butter until crumbly.
- Sprinkle the streusel evenly over the batter, pressing it in lightly.
Bake
- Bake for 25 to 30 minutes, until the streusel is golden and a toothpick inserted in the center comes out clean.
- Let the muffin cool in the ramekin for 5 minutes before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I continue to be amazed by how simple the ingredients and techniques are in these ODK recipes, while the results are fantastic! This is an amazing apple muffin. The serving is fairly large so I will portion it into two smaller ramekins the next time to limit the temptation to devour muffin in one sitting 😁
Thank you, Lisa.
I have been using your recipes for several years. Living alone they have been so helpful. This recipe is great.
This recipe calls for one egg yolk. What happens if I use the whole egg instead?
Using the whole egg will definitely alter the texture of the muffin. The recipe has been precisely tested to yield the best results with the ingredients listed. Deviating from them risks compromising the quality of the dish.
Perfect fall treat for two.
Love this recipe! I used gluten free flour and it was delicious. The crumble topping is really tasty, but I probably should have pressed it into the muffin more.
My routine recipe when I want a warm muffin but only 2. Great recipe.
Great recipe.
This really is perfection! We made muffins for two in cupcake liners. Delicious even without the crumb / streusel topping.
Thank you! I was just wondering if this could be baked in two individual muffin cups without topping! I’m a diabetic and have to really count my carbohydrates!
Delicious! I used half ground oatmeal for the flour, coconut oil and baked in three silicone jumbo cupcake liners. It was delicate, but I ate it with a fork and it was outstanding!
I’m so happy you enjoyed the muffin. Thank you so much for your feedback.
I tried it and we loved these. I subbed olive oil for the butter and equal parts rolled oats for the flour as I was trying to pack in a bit more nutrition. Threw the oats and the rest of the ingredients in the food processor and it came out moist and delicious!
Thank you for a great recipe!
The top of the recipe says Cook Time 15 minutes, however in the directions it says Cook for 25 minutes?
Bake for 25 minutes.
This made four regular-sized muffins. It is the best apple muffin I have ever eaten. Next time I will double the recipe.
I’m so happy you enjoyed the muffins, thank you.
Hi, I happen to look for easy muffins. I found this one enjoy make them – easy. Gave a try I was happy did thanks
Mine just came out of the oven. It made 3 big ones. One for me two for the hubs. His will have a little bit of glaze icing on them. Excited to try them.
I made for breakfast today. It made 2 regular size muffins and a mini. Delicious! A tender crumb with much flavor. Even though I do cook for one, I still cook big because I need leftovers. No time to cook daily. Life can be demanding. But sometimes I do just want a little of something. So, this is so nice to have options.
I’m so happy you enjoyed the recipe.
Hi, as a single mom of a growing boy, most of the recipes out there are too mich. With you recipes I am able to double it and then there are no leftovers that end up wasted. The first thing I made was this muffin and we loved it. The meals are the right size him to have homemade hot lunches at school. Thank you so much ❤️😊💕
Hi Heather,
Thank you so much for taking the time to write. I’m so happy that you and your son are enjoying the recipes – your comment truly made my day.
Have a wonderful week!
Joanie
I love using ramekins for recipes! This looks wonderful. My husband loves apples and since it is just him and I now at home, I am thankful to find your recipes “for one”…what a great idea. Thanks!
Joanie, I have recently discovered your website and I absolutely love it! I just made this and it was amazing! I have also made your pumpkin coffee cake and that was delicious too! Do you think you could develop a recipe for a single serve almond poppy seed muffin? Thank you!
Hi Rachel,
Your comment made my day! I’m so happy you are enjoying the recipes, thank you so much for letting me know. I don’t have an almond poppy seed muffin but thank you for the suggestion. That would be a great recipe to work on. In the meantime, we do have a lemon poppy seed scone recipe. If you’re interested, here is the link – https://onedishkitchen.com/small-batch-lemon-poppy-seed-scones/
Joanie
Those look delicious! I will have to try them! Thank you so much for these amazing recipes!
Delicious!
Hi, I just discovered your website and I like it. We are empty nesters, so it is nice to make smaller portions. I have a question, can’t you put in the whole egg? Why just the yolk? Thank you for the recipe! 🙂
Hi Ingrid,
Welcome! I’m glad you found us and hope you enjoy the recipes. I only use one egg yolk because the recipe doesn’t work using the entire egg :). I have updated the article to include recipes that you can use the leftover egg white in. Have a wonderful weekend!