Apple Streusel Muffins
One day not so long ago, I found myself awake at 5:30 am. For someone who works from home and is a complete night owl, this was incredibly odd—but unable to fall back asleep and with sunlight streaming in the window, I was left with little choice other than to rise and shine. And what does one do at ridiculous hours in the morning? Why, bake, of course!
These “good morning” muffins turned out incredibly if I do say so myself. Sweet and moist and definitely healthy, they made a nice batch for breakfasts and lunchtime snacks. Freeze half the muffins once cooked to preserve freshness, and reduce temptation.
Spiced Apple Streusel Muffins
Makes: 24 muffins
Cooking time: 35-40 minutes
- 1 cup plain flour
- 1 cup whole wheat flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp cinammon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 cups diced apples, unpeeled (about 2 medium-large apples)
- 1 cup apple juice (or apple sauce)
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 2 generous tbsp of blackstrap molasses (or golden treacle syrup)
- 1/4 cup rolled oats
- optional: 1/2 cup raisins and/or chopped walnuts
- Topping: 1/2 cup brown sugar, 1/8 cup flour, 1 1/2 tsp cinnamon, 4 tsp vegetable oil
Blend together the dry ingredients and diced apples. In separate bowl, combine wet ingredients thoroughly, then drizzle over the dry ingredients just until you can see no more lumps. Add the rolled oats and nuts or raisins if using and stir just to mix through. Mix together your topping until it resembles coarse crumbs.
Line a muffin tray with cups (or baking paper, as I did), and spoon the muffin mixture into each cup—careful, it’ll be a little liquidy, but that’s okay! Top with about a teaspoon of the struesel, then bake tray at 375 F / 190 C for 20 minutes until dough is firm to the touch and muffins have cooked through. Refill your muffin pan and repeat!