Whole Wheat Apple Cinnamon Muffins
When I was up visiting Jess last month, she sent me home with a grocery bag full of fresh apples from her tree. I was able to use up most of them in an apple and rhubarb crisp (recipe coming soon!) and a couple of apple loaves. My husband ALMOST got rid of the last remaining few this past weekend, but thankfully I found some time on Sunday to bake up these muffins to share with you. They’re a great way to use up any apples you have hiding in the back of your fridge!
My husband absolutely loves of these muffins. Because of the streusel topping, he has no idea they’re a slightly healthier muffin made with whole wheat flour. When making these muffins the past weekend I almost ran out of steam and wondered if they really need the streusel topping. Trust me, they do! The topping adds a nice hit of cinnamon-sweetness in every bite. The texture is nice and light, which isn’t typical of a whole wheat muffin. And the apples help keep them moist so even the pan I (accidentally) left in the oven a few too many minutes still turned out!
Recipe adapted from Texanerin Baking
1 cup whole wheat flour
1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1/3 cup honey
1/4 cup + 2 tbsp. oil
1 tsp vanilla extract
1/4 cup plain yogurt or buttermilk
1 cup peeled and chopped apples
For the topping
1/4 cup whole wheat flour
1/3 cup brown sugar
2 tbsp. melted butter
2 tsp cinnamon
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tin with 8-12 muffin liners.
2. In a medium bowl, whisk together the dry ingredients.
3. In another bowl, whisk the egg. Add the honey, oil and vanilla. Stir until well combined, then add the yogurt or buttermilk.
4. Add the flour mix to the wet mix and stir until just combined. Fold in the apples. For 8 muffins, fill the liners with the batter, filling almost all the way to the top. Fill the liners 1/2 to 3/4 full for 12 muffins.
5. Combine the streusel ingredients. Top each muffin with a tablespoon of the streusel topping.
6. Bake for about 15-17 minutes or until a toothpick comes out clean.
7. Let the muffins cool for about 5 minutes in muffin tin, then turn out onto a wire rack.
8. Store in airtight container for up to 4 days. Muffins freeze well.