“It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking.” Peter Reinhart
As the end of July approaches, my cravings for all things cinnamon, pumpkin, caramel heighten. When I saw these Apple Cinnamon Muffins made Healthier that have a cinnamon streusel on top, you already know I jumped on the opportunity to make them.
(Shout out to Erin of Texanerin Baking for this amazing recipe!)
This recipe calls for numerous ingredients, which I’ll list off now!
For the muffins:
- Whole Wheat Flour, Whole Spelt Flour, or Whole Wheat Pastry Flour (I used Whole Wheat Flour)
- Baking Powder
- Allspice (I didn’t have allspice so I made some using 1/4 teaspoon of cloves, nutmeg, and cinnamon)
- Baking Soda
- An Egg
- Olive Oil or Canola Oil (I used olive oil)
- Plain Yogurt or Buttermilk (I used plain greek yogurt)
- 1 Cup of Chopped Apples (This ended up being 1 apple)
For the streusel:
- Whole spelt, whole wheat pastry, or whole wheat flour
- Brown Sugar
- Melted Butter (I used vegan butter)
The first few steps of this recipe are pretty simple, ya pre-heat your oven to 350 degrees, line your muffin tin with, what she says to be 8 liners, but I ended up only having enough batter for 7 muffins, and then things get a little different. You have to then whisk your egg well, then add your honey, olive oil, and vanilla. This will look very weird, like Erin says in her instructions, but just keep mixing until everything is well combined and trust me, it’s all going to fall into place. To this, add your yogurt or buttermilk and once that is well combined, add your dry mixture. Be sure to not over mix in this step because you still have to mix in the apples, which will completely combine the mixture.
After you’ve folded the chopped apples into the mixture, it’s time to make the yummiest streusel. This part is super simple, basically you just combine the melted butter, brown sugar, cinnamon, and flour, mix, mix, mix, and it’s done! Pour your batter into the liners, sprinkle some streusel on top, pop them into the oven for about 16 minutes, and let them cool for about 5 minutes before indulging!
These were probably the best muffins I have had in the LONGEST time and if you’re someone like me who tries to push Fall and misses those Autumn spices, these are perfect for you!