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a bakery style apple muffin topped with a pecan streusel topping next to a bowl of apples and an orange napkin
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4.95 from 18 votes

Apple Muffin For One

This apple muffin is soft, moist, and filled with warm cinnamon, chopped apples, and crunchy pecans. Topped with a buttery streusel, it's a perfect single serving treat for breakfast or a snack.
Prep Time10 minutes
Cook Time25 minutes
Cooling Time5 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: apple cinnamon muffin, apple muffin, cinnamon streusel topping, muffin, streusel topping
Servings: 1 serving
Author: Joanie Zisk

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 Topping

  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ tablespoon chopped pecans
  • 1 tablespoon butter , softened
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a medium bowl, mix the flour, baking powder, cinnamon, salt, and brown sugar.
  • In a separate bowl, whisk together the melted butter, egg yolk, milk, and vanilla.
  • Add the wet ingredients to the dry and stir until just combined.
  • Fold in the diced apple and chopped pecans.
  • Spoon the batter into a lightly buttered 10-ounce ramekin.

Make the Topping

  • In a small bowl, mix the streusel ingredients—flour, brown sugar, cinnamon, pecans, and softened butter—until crumbly. Sprinkle evenly over the batter.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.

Notes

  • Read Through the Recipe: Review the full recipe and Ingredient Notes before starting. Everything you need is in the post, including helpful photos.
  • Use the Right Dish: A 10-ounce ramekin (4 inches wide, 1¾ inches tall) works best. A larger dish may bake too quickly; a smaller one may take longer.
  • Bake on a Rimmed Sheet: Place the ramekin on a rimmed baking sheet to catch any spills.
  • Don’t Overmix: Mix the batter just until combined to keep the muffin tender.
  • Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife for accuracy.
 
If doubling the recipe, use two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 794kcal | Carbohydrates: 74g | Protein: 14g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 804mg | Potassium: 355mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1434IU | Vitamin C: 3mg | Calcium: 247mg | Iron: 5mg

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