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Apple Muffins with Streusel Topping
Apple Muffins
are full of apples and cinnamon chips and then topped with a delicious strudel mixture. They taste just like Fall but are good anytime of year.
Course
Bread, breakfast bread
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
muffins
Calories
159
kcal
Author
Leigh Anne Wilkes
Ingredients
2
cups
flour
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
1/2
tsp
cinnamon
1/2
tsp
nutmeg
1/2
cup
butter
1/2
cup
granulated sugar
1/2
cup
brown sugar
2
eggs
1 1/4
tsp
vanilla
3
apples
peeled (1-shredded and 2 chopped)(I used Granny Smiths)
1/2
cup
cinnamon chips
Topping
1/3
cup
brown sugar
1
Tbsp
flour
1/8
tsp
cinnamon
1
Tbsp
butter
Instructions
Preheat oven to 375 degrees. Grease muffin pan or line with cupcake liners.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the butter, sugars and eggs together until smooth.
Mix in vanilla.
Add in apples and cinnamon chips.
Gradually add in the flour mixture. Note that this is a thick batter.
Spoon the mixture into greased or lined muffin pan.
Topping:
In another small bowl combine the topping ingredients: brown sugar, flour and cinnamon.
Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes or until toothpick inserted comes out clean.
Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Notes
Apples - can substitute granny smith apples for Fuji, Gala or Honeycrisp.
Nutrition
Calories:
159
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
26
mg
|
Sodium:
123
mg
|
Potassium:
72
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
173
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
1
mg