It's September and the weather's getting cooler which always leads me to
baking and fall foods! My kids love apples, so we've had some around
the house (hoping to go apple picking today) and when I woke up this
morning and decided apple muffins were the way to go. What better way
to warm up the house on a chilly autumn morning? Unfortunately, digging
through my pile of cook books, I couldn't find a recipe for apple
muffins anywhere. How strange! So I went to my good ol' Betty Crocker
cookbook, and looked through for a recipe that I thought would be
adaptable enough for apple streusel muffins. I ended up adapting this
from their blueberry muffin recipe.
Apple Streusel Muffins
Streusel topping:
1/4 c whole wheat flour
1/4 c packed dark brown sugar
1/4 teaspoon cinnamon
2 tablespoons room temperature butter
Muffins:
3/4 c milk (almond or coconut milk works as well)
1/4 c virgin coconut oil (warmed slightly so it's easier to mix) or vegetable oil of your choice
1 large egg
1 c all purpose flour
1 c whole wheat flour
1/2 c sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2
teaspoons cinnamon plus (a product from
the pampered chef that has
cinnamon, cloves, nutmeg, allspice... I was lazy and went with a mix,
sorry!)
2 apples, diced
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups.
Make streusel topping as follows, then set aside: Mix streusel flour,
brown sugar, and cinnamon in a medium bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until crumbly.
Beat milk,
oil, and egg in large bowl with fork or wire whisk. Stir in flour,
sugar, baking powder, salt, and spices all at once until flour is just
moistened (batter will be lumpy). Fold in diced apples. Divide batter
evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.
Bake 20 to 25 minutes or until golden brown. Let stand about 5
minutes in pan, then remove from pan to wire rack. Serve warm or cooled.
Enjoy!
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