Apple Muffins
User Reviews
5
Apple Muffins
Description
The Apple Muffins recipe combines all-purpose and white whole wheat flours with cinnamon and baking powder for leavening. Incorporated ingredients like coconut oil, brown sugar, eggs, cooked oatmeal, and unsweetened applesauce provide moisture and sweetness. Finely chopped apples, left with their skin, add texture and mild tartness. The batter is gently mixed to preserve tenderness, then divided into muffin cups. A streusel topping composed of flour, old-fashioned oats, brown sugar, chopped walnuts, cinnamon, and cold butter is crumbled over each muffin before baking. The muffins bake until a toothpick comes out clean, resulting in a soft crumb balanced by a nutty, crisp streusel. These muffins fit well as a breakfast item or snack with comforting apple and cinnamon flavors.
Ingredients
Muffin
- 1 c. all-purpose flour
- 1/2 c. white whole wheat flour
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 c. coconut oil cooled slightly, melted
- 2/3 c. light brown sugar
- 2 egg
- 3/4 c. oatmeal see note, cooked, plain
- 1/2 c. applesauce unsweetened
- 1 c. apple I used a Pink Lady and I left the skin on, finely chopped
Streusel
- 2 Tbsp all-purpose flour
- 2 Tbsp old fashioned oats
- 2 Tbsp brown sugar
- 1/4 c. walnuts chopped
- 1/4 tsp ground cinnamon
- 2 Tbsp butter cut into small pieces, cold unsalted
Instructions
- Preheat oven to 350°F. Grease a 12 count muffin tin and set aside.
- In a medium bowl, combine flours, salt, cinnamon and baking powder.
- In a large bowl, whisk coconut oil, brown sugar, eggs, oatmeal and applesauce. Add the dry ingredients and stir until just combined. Stir in chopped apple.
- Divide the batter between 12 muffin cups.
- In a separate bowl, combine flour, oats, brown sugar, walnuts and cinnamon. Add the butter. Using your fingers, work the butter into the dry ingredients until it resembles wet sand and clumps together when you press it together. Sprinkle the streusel over the batter in the 12 muffin cups.
- Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.
Notes
- Choose crisp apples like Pink Lady, Granny Smith, Braeburn, or Honeycrisp for baking stability and texture.
- Store cooled muffins in an airtight container at room temperature for several days or refrigerate up to one week to extend freshness.
- Freeze muffins in airtight bags for up to three months; thaw overnight in the fridge before reheating.
- Ensure oatmeal is creamy before mixing to maintain moisture in the batter.
- Mix batter just until combined to avoid tough muffins.
- Check doneness by touch: muffins should spring back or yield a clean toothpick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 220kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 81mg | 3% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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