Another muffin recipe – and this one is a good one! Low sugar, real apples and streusel…Let’s just say I had to fight the husband to get any of the finished product.
After last week’s blueberry muffin post, a friend asked if I could find an apple muffin recipe that wasn’t the ordinary apple cinnamon variety. My first thought was an apple spice muffin but turns out most of those are apple, cinnamon and one other spice; not very exciting for a food blog. Next thought was a caramel apple muffin…still working on that one. Then, I came across apple streusel. While living in Chicago, I came up with an amazing apple streusel quick bread recipe but had never made it into muffins before. With some modifications and some help from Famous Recipes, these apple streusel muffins are a great alternative to apple cinnamon.
Most apple recipes call for tart apples that hold their structure like granny smith or golden delicious. Since this recipe uses only 1/3 cup of sugar, it is important that a sweet, softer apple is chosen. I used red delicious since it was on hand (part of the husband’s lunch). But gala or honey crisp would be good as well. This recipe calls for shredding the apple, but be sure to use the large side of the grater; the smaller sizes take forever and give you apple mush. The larger size also helps keep the muffins moist during baking.
The real treat of these muffins is the streusel. So, what is it? Streusel is a German term meaning something sprinkled or scattered and typically refers to a topping of butter, sugar and flour. The key here is to use softened butter, which I failed to remember until the topping was done and looked chunky instead of crumbly. Whoops! Don’t worry, it still tastes good but the topping doesn’t cover as evenly or bake as pretty.
Oh, and I love that it takes less than an hour from start to…yum!
1 1/2 c. flour
1/4 c. sugar
2 ½ tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. all spice or pumpkin pie spice
2 medium apples, peeled and shredded
1/2 cup milk
1/4 cup olive oil
1/3 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
3 tbsp. butter, room temperature
- Pre-heat oven to 350 degrees. Grease a standard 12 muffin pan or a mega 6 muffin pan.
- Peel and shred apples. Vegetable peeler and stand grater work great!
- In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg and allspice. Add sugar and salt and stir until mixed.
- In a small prep bowl, blend milk, oil and egg with a fork.
- Stir in apples.
- Add wet ingredients and stir just until mixed.
- Spoon into muffin tin.
- Prepare streusel topping by mixing sugar, flour, cinnamon and butter with by hand. Should look crumbly.
- Sprinkle topping evenly onto the muffins ensuring coverage.
- Bake at 350 degrees for 18 – 24 minutes or until a toothpick comes out clean.
- Serve warm out of the oven or the next day. These are great with coffee and tea.