Apple Nut Muffins with streusel topping
By
Linda Mericle
@bakermom2
7
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!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
12
Prep:
20 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
1/2 cbutter at room temperature
-
1/2 cwhite sugar
-
3/4 cbrown sugar, divided
-
1egg
-
1 cbuttermilk or plain (not greek) yogurt
-
1 cwhite wheat flour
-
1 call-purpose flour
-
1 tspbaking powder
-
1 tspbaking soda
-
1/4 tspsalt
-
1 Tbspcinnamon
-
2 cpeeled, cored and chopped apples (about 2 large)
-
1/3 cchopped walnuts (optional)
How to Make Apple Nut Muffins with streusel topping
- 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).
- 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.
- 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.
- 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.
