Whole-Wheat Apple Cinnamon Streusel Muffins

These whole wheat apple cinnamon streusel muffins are a weird case of mistaken baking identity…but we all win in the end.

So, I went on something of a muffin-baking bender a couple months back. In a couple of weeks I made double chocolate banana muffins and these healthy apple muffins with cinnamon-sugar topping, and somehow these guys fell off the radar.

Yeah, you’ll notice that there are two whole wheat, apple-y, cinnamon-y muffin recipes.  Funny story…

I made the first recipe for work, the one with the crunchy topping. It got rave reviews, but the pictures I took were terrible so I knew I’d need to make it again to get better shots.

So I pulled the ingredients together, started stirring everything together, and was like, “Wow, I must have been really out it when I made this the first time, because I don’t remember some of these steps!”.  Then I got the batter together and started to spoon it into the muffin tins, and was worried about how much more liquid-y it was than the last time I made it.

Some of you can see where this is going…

Yeah, not the same recipe.

So this is the second recipe, the one I made on accident. But I loved the streusel topping, and the muffins were SO moist. So I definitely recommend this one as well!

Preheat the oven to 350°F / 175°C. Line a muffin tin with liners, or just spray with non-stick spray.

Whisk together the dry ingredients in a medium bowl. In another bowl, whisk the egg, then add the honey, olive oil and vanilla. Finally, stir in the yogurt or buttermilk. Then just barely combine the dry and wet ingredients, making sure not to overmix. Fold in the apples.

Fill the muffin tins with batter, filling almost all the way to the top.

Melt the butter and combine the streusel ingredients.

Sprinkle the streusel over the top of the batter. Don’t be stingy.

Bake for 15 to 17 minutes, or until a toothpick comes out clean.

When the muffins are completely cooled, place them in an airtight container and store at room temperature for up to 4 days (in the fridge will keep just a bit longer).

Other delicious muffins you’ll love:

• Banana Chocolate Coffee Muffins with Whole Wheat Flour
• Persimmon Muffins with Lemon & Cardamom
• Clean Eating Banana Muffins (gluten-free)
• Healthy Apple Muffins with Cinnamon-Sugar Topping
• Double Chocolate Banana Muffins (regular & GF options)

Whole-Wheat Apple Cinnamon Muffins with Streusel Topping

• 1 cup of white whole wheat or whole wheat flour (or whole wheat pastry flour)
• 1/2 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of allspice
• 3/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 egg
• 1/3 cup of honey
• 1/4 cup + 2 tablespoons of olive oil or canola oil
• 1 teaspoon of vanilla extract
• 1/4 cup of plain yogurt or buttermilk
• 1 cup of chopped apple, preferably baking apples (I used Galas)

For the topping:

• 1/3 cup of whole wheat flour
• 1/2 cup of brown sugar
• 2 tablespoons of melted butter
• 2 teaspoons of cinnamon

1. Preheat the oven to 350°F / 175°C. Line a muffin tin with liners, or just spray with non-stick spray.
2. In a medium bowl, whisk together the dry ingredients.
3. In another bowl, whisk the egg, then add the honey, olive oil and vanilla. Finally, stir in the yogurt or buttermilk.
4. Add the dry ingredients to the wet ones, just barely combine it and make sure not to overmix. Then fold in the apples.
5. Fill the muffin tins with batter, filling almost all the way to the top.
6. Combine the streusel ingredients and sprinkle over the tops of the batter, nice and thick.
7. Bake for about 15 to 17 minutes, or until a toothpick comes out clean.
8. When the muffins are completely cooled, place them in an airtight container and store at room temperature for up to 4 days (in the fridge will keep just a bit longer).

Original recipe here

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