(Healthier) Apple Streusel Muffins
These apple streusel muffins are packed with fresh apples and fall spices, plus topped with a delicious cinnamon oat streusel. Perfect for a fall breakfast or treat!
Servings: 12 muffins
Ingredients
Streusel Topping
- 3 Tablespoons oats rolled oats or quick-cooking
- 1 Tablespoon whole wheat white flour
- 3 Tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 ½ Tablespoons unsalted butter
Dry Ingredients
- 2 cups whole wheat white flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 Tablespoon ground cinnamon
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
Wet Ingredients
- ½ cup milk of choice
- ½ Tablespoon apple cider vinegar
- ½ cup unsweetened apple sauce
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup light brown sugar
- 1/3 cup coconut oil melted
- 1 ¼ cup apples peeled and diced small
Instructions
- For the crumb topping: in a small bowl combine the oats, flour, brown sugar, and cinnamon. Add the butter to the bowl. Cut with a pastry cutter (or 2 knives, or the back of a fork) until well combined and mixture resembles coarse meal. Place in the refrigerator while you prepare the muffins
- Preheat the oven to 350°F. Line a muffin tin with muffin liners or silicone liners (or grease the muffin tin with butter or oil).
- In a small bowl add the milk and apple cider vinegar, stir well and let sit for at least two minutes before adding to the wet ingredients.
- In a medium sized bowl, mix together all of the dry ingredients (whole wheat flour to nutmeg)
- In a large bowl, add the milk-apple cider mixture, apple sauce, eggs, vanilla extract, and brown sugar and whisk until well combined. Add the melted coconut oil and stir well until well incorporated.
- Add the dry ingredients to the wet ingredients. Using a large spoon mix until just combined (a few lumps are ok). Gently fold in the diced apples. *
- Divide the batter evenly among 12 muffin cups, filling almost to the top of each muffin tin. Then sprinkle the tops of each muffin with the crumb mixture, dividing evenly. Lightly press the crumbs down into the batter.
- Bake the muffins 23-25 minutes until the tops are set, or until a toothpick inserted into muffins comes out clean.
- Remove the muffins from the oven and let cool for five minutes in the muffin pan. After five minutes, place the muffins onto wire rack to cool completely before storing in an airtight container.
Nutrition Facts
Nutrition facts: per muffin (makes 12 large muffins)
203 Calories, 8 gram fat, 4 gram protein, 29 gram total carbohydrate, 3 grams of fiber, 11 gram sugar, 133 mg sodium
Notes
*Be sure not to over mix the batter as it makes the muffins more dense. You can stir the dry ingredients and wet ingredients separately as much as your heart desires, but once they are combined you should only mix until they are JUST combined. You can substitute white flour or whole wheat flour. I chose white whole wheat flour for extra fiber. Whole wheat flour can make baked goods a little dense but white whole wheat flour is lighter in baked goods. They have the same nutrition profile. If you use white flour the muffin will have less fiber. Regular milk or dairy free milk works fine in this recipe. Adding the vinegar to the milk is essentially making a buttermilk. You can substitute buttermilk if you have it for the ½ cup of milk. If you use the buttermilk, just omit the vinegar from the recipe.
*Be sure not to over mix the batter as it makes the muffins more dense. You can stir the dry ingredients and wet ingredients separately as much as your heart desires, but once they are combined you should only mix until they are JUST combined. You can substitute white flour or whole wheat flour. I chose white whole wheat flour for extra fiber. Whole wheat flour can make baked goods a little dense but white whole wheat flour is lighter in baked goods. They have the same nutrition profile. If you use white flour the muffin will have less fiber. Regular milk or dairy free milk works fine in this recipe. Adding the vinegar to the milk is essentially making a buttermilk. You can substitute buttermilk if you have it for the ½ cup of milk. If you use the buttermilk, just omit the vinegar from the recipe.