JJ has been begging for apple muffins. After a few weeks of not leaving enough time for our Muffin Monday tradition and having to pull frozen muffins from the freezer, I finally had all the ingredients needed to pull these off.
My original batter ended up extremely dry – but thankfully, applesauce came to the rescue! It MAY have been the fact that I used a good bit of whole wheat flour that threw things off a bit, but the result was even better than ever.
Whole Wheat Apple Streusel Muffins
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup softened or melted butter
- 3/4 cup sugar
- 2 eggs
- 2 cups diced apples
- 1/4 – 1/2 cup applesauce
Preheat oven to 375 F and grease a 12 cup muffin pan with butter or oil (I find that the fruit or veggie muffins always stick to muffin liners, better to just go with the extra good fats :D).
Stir flours, baking soda, salt and spices together.
Whisk eggs, sugar and butter together until smooth. Fold in apples and applesauce.
Blend in flour mixture slowly, just until mixed. Spoon the batter into the prepared muffin pan (3/4 to full).
- 1/3 cup brown sugar
- 1 Tablespoon whole wheat flour
- 1/4 teaspoon cinnamon
- 1 Tablespoon cold butter
Mix brown sugar, flour and cinnamon in a small bowl. Cut in cold butter. Sprinkle over the muffins.
Bake muffins @ 375 for about 20 minutes.