Apple Streusel Muffins with Maple Drizzle

I have been on a muffin-baking binge lately. It started with the Banana Blueberry gluten-free muffins, and it has just spiraled out of control! Since then, I’ve tried out several different types of muffins. The catalyst for this muffin bender was finding out that my husband graciously buys a muffin for his coworker each morning at the coffee shop. When I heard this, the health conscious person in me said, “I could provide a healthier breakfast option”; the economist in me said, “we could save some dough if I make the muffins”. So, I got to work and now the freezer has been stocked with muffins galore for many breakfasts to come. In my opinion, this muffin-baking kick is a win/win for everyone!

The current flavor of the week is Apple Streusel with Maple Drizzle from Cooking Light Magazine. These muffins looked majorly enticing with the oatmeal streusel topping and maple drizzle. Plus, these were a great way for me to use up the last of our loot from apple picking a few weeks ago. The recipe called for spelt flour and whole wheat flour; I substituted the spelt for good ‘ole white flour. Next time, I’ll pick up some spelt flour at the store and give them a try with the intended flour type. Aside from the topping, the muffins are not super sweet, which I think is great, because then you don’t feel like you’ve started off your day with dessert. The apple inside provides a fruit serving, plus they help keep the muffins moist – delish!

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Apple Streusel Muffins with Maple Drizzle

Yield: 12 muffins

What You Need

  • Streusel:
  • 2 tablespoons old-fashioned rolled oats
  • 2 tablespoons spelt flour (I used white all purpose flour)
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • Muffins:
  • 5 ounces spelt flour (about 1 cup) (I used white all purpose flour)
  • 2.5 ounces whole-wheat pastry flour (about 1/2 cup)
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup low-fat buttermilk (I made my own by adding 1 tablespoon lemon juice to the milk)
  • 1/2 cup brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1 large egg, lightly beaten
  • 1 Granny Smith apple, diced (about 1 1/4 cups)
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon water

What To Do

  1. Preheat oven to 400°.
  2. To prepare streusel, combine first 5 ingredients in a bowl; set aside.
  3. To prepare muffins, weigh or spoon 5 ounces spelt 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.
  4. Combine buttermilk, 1/2 cup sugar, oil, 1 tablespoon 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 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely.
  5. Combine powdered sugar, syrup, and 1/2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.

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