Cinnamon Streusel Apple Muffins
These Cinnamon Apple Streusel Muffins with streusel topping are such a breakfast treat! They’re made with bits of real apples and warm spices making them perfect for a Fall morning! I happen to be in Florida so I’ll just have to pretend that our weather is getting cooler for now!
Ingredients
Serves: –+
- All-purpose flour 1 Cup
- Whole wheat flour or white whole wheat flour 1 Cup
- Brown Sugar ⅓ Cup
- Baking Powder 2 1/2 Teaspoons
- Apple pie spice 1 Teaspoon
- Salt ¼ Teaspoon
- Eggs 2 Pc
- Buttermilk 1 Cup
- Canola Oil 2 Tablespoons
- Shredded, peeled apple (1 medium) ¾ Cup
- Finely odo ous chopped pecans 2 Tablespoons
- Flaxseed meal or toasted wheat germ 1 Tablespoon
- Brown Sugar 1 Tablespoon
- Butter 1 Tablespoons
- Nonstick cooking spray 5 Times
Per serving
Calories: 163 kcal
Proteins: 4 g
Fats: 6 g
Carbohydrates: 25 g
Method
- Preheat oven to 375°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture;set aside.
- In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
- In a small bowl combine pecans, flax-seed meal, and 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
- Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm. Makes 12 muffins.
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