It’s apple season in most of the country right now! Apples are great for fresh eating and for baking. There is a huge variety of apples that are in season. Make sure to checkout my list of best apples for baking. This recipe uses granny smith apples which is a tart baking apple. Since there is sugar added in this recipe, a tart apple is used. These apple streusel muffins will be a huge hit as a snack or for dessert.
The original recipe called for spelt flour. However you can also use regular flour. To make it an even lower fat muffin, remember that you substitute applesauce for oil! Check with your local orchard for apple seconds which are great for baking!
The other thing about this recipe is is uses ounces for the flour measurement. True bakers will measure flour in ounces to be accurate with measurements. If you don’t have a kitchen scale, 5 oz. of flour is about 1 cup minus 1 teaspoon. Therefore the 2.5 ounces would be just shy of a half cup.
- 2 tbsp old fashioned rolled oats
- 2 tbsp spelt flour
- 1 tbsp brown sugar
- 1 tbsp butter, melted
- 1⁄2 tsp ground cinnamon
- 5 ounces flour
- 2.5 ounces whole wheat flour
- 2 tsp ground cinnamon
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 3⁄4 cup low-fat buttermilk
- 1⁄2 cup brown sugar
- 2 tbsp canola oil
- 1 lg egg, lightly beaten
- 1 Granny Smith apple diced (1 1⁄4 cups)
- 1⁄2 cup powdered sugar
- 2 tbsp maple sugar
- 1⁄2 tsp water
- Preheat oven to 400.
- To prepare streusel, combine first 5 ingredients in a bowl; set aside.
- To prepare muffins, weigh or spoon 5 ounces flour and whole-wheat pastry flour into dry measuring cups; level with a knife. Combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- Combine buttermilk, 1⁄2 cup sugar, oil, 1 tbsp melted butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in apple. Divide batter among 12 paper-lined muffin cups; top evenly with streusel. Bake at 400 for 16 mins or until a wooden pick comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely.
- Combine powdered sugar syrup, and 1⁄2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.
This recipe was found in Cooking Light Sept. 2014 issue.
Checkout the rest of my recipes in my recipe index!
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