Apple Nut Muffins with streusel topping

Linda Mericle

By
@bakermom2

Here is a hearty, moist delicious muffin that hides a little whole wheat in it. A team of 2 students made this batch in a small cooking class I teach. They followed directions perfectly and were rewarded with perfect muffins!


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Rating:

Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
butter at room temperature
1/2 c
white sugar
3/4 c
brown sugar, divided
1
egg
1 c
buttermilk or plain (not greek) yogurt
1 c
white wheat flour
1 c
all-purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
1 Tbsp
cinnamon
2 c
peeled, cored and chopped apples (about 2 large)
1/3 c
chopped walnuts (optional)

Directions Step-By-Step

1
Preheat oven to 375 degrees. Grease a12 cup muffin pan or line with papers and spray the papers with non stick.(apples like to stick to papers).
2
Mix together the butter, white sugar and 1/4 cup of the brown sugar. Beat until light and fluffy. (the creaming method). Add the eggs and mix well. Gently mix in the buttermilk or yogurt.
3
Whisk the dry ingredients in a bowl, then add to the batter. Do not over mix. Add the chopped apples. Make sure they are chopped pretty small, like the size of a peanut. If the batter seems too thick, add a tablespoon of milk to it, mixing a bit more. It will be pretty thick.
4
Divide the batter between the 12 muffin cups and sprinkle the remaining 1/2 cup of brown sugar on top. (if you have extra batter, you can bake it in a small oven proof bowl or cup or another muffin pan.) Bake 25-30 minutes or until a toothpick comes out with only moist crumbs and the top of the muffin is springy when you touch it with your finger. Remove from the oven andc ool 5 minutes in the pan. Then put them on a cooling rack to finish cooling.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American