Yeah, I went on something of a muffin-baking bender a couple months back. In a couple of weeks I made these 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.
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 liquidy 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. I loved the streusel topping, and the muffins were SO moist. Definitely recommend this one!READ THE POST
Crunchy cinnamon-sugar topping.
Crunchy. Cinnamon. Sugar. Topping.
Basically, that’s all you need to know about this recipe. But I guess I could mention the fact that they’re mostly whole wheat, low in sugar, and full of wholesome fruit. I mean, if that kind of thing’s important to you.
When you make this, the batter will worry you because it is crazy thick. Like, bread dough thick. You won’t pour or spoon it into the muffin tins, you’ll kind of awkwardly drop it in there and kind of smoosh it. Don’t try to smash it into the muffin cups, just kind of drop it and it will expand as it bakes to fill in the gaps. And despite the thickness of the batter and the density of the baked muffins, they’re super moist!READ THE POST