Apple Streusel Muffins
Apple Streusel Muffins are fluffy and spiced with cinnamon, nutmeg, ginger and cloves! They're packed with nutrients & topped with streusel!
Servings: 12 muffins
Calories: 343kcal
Equipment
- Muffin pan
- Muffin liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Frying pan
- Cooling rack
Ingredients
Cinnamon Streusel Topping
- ⅔ cup (83 grams) all-purpose flour
- ⅓ cup (66 grams) brown sugar light or dark, packed
- 1 teaspoon Watkins Organic Ground Cinnamon
- 4 tablespoons (56 grams) unsalted butter melted
Apple Muffin Batter
- ½ cup (113 grams) unsalted butter browned & cooled
- ½ cup (100 grams) brown sugar light or dark, packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- ½ cup (120 grams) sour cream room temperature
- 2 teaspoons Watkins Organic Original Gourmet Baking Vanilla
- ¼ cup whole milk room temperature
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 3 tablespoons (30 grams) Manitoba Harvest Organic Hemp Hearts
- ¾ teaspoon Watkins Organic Ground Cinnamon
- ¼ teaspoon Watkins Organic Ground Nutmeg
- ¼ teaspoon Watkins Organic Ground Ginger
- ⅛ teaspoon Watkins Organic Ground Cloves
- ½ teaspoon salt
- 1½ cups apples* chopped into ½ inch squares
Instructions
Cinnamon Streusel Topping
- In a small/medium bowl, whisk together the flour, brown sugar and Watkins Organic Ground Cinnamon.
- Melt the butter in a microwave safe bowl and then stir it into the cinnamon mixture. Set aside.
Apple Muffin Batter
- Line a 12-well muffin tin with liners and preheat the oven to 425°F.
- Heat the butter in a frying pan over low heat while stirring frequently with a spatula. Let it cook until it stops bubbling, gives off a nutty aroma and has visible brown bits on the bottom. Transfer it to a bowl and let it cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, Manitoba Harvest hemp hearts, Watkins Organic Spices and salt. Add the peeled & chopped apples to lightly coat them in the flour mixture. Set aside.
- In a large bowl, whisk together the brown butter and sugars until light in color. Add the eggs, sour cream, Watkins Original Gourmet Organic Baking Vanilla and milk, stirring well after each addition.
- Fold the dry ingredients into the wet ingredients until all flour streaks disappear. Let the batter sit for 15 minutes.
- Fill each muffin liner to the top with batter. Sprinkle the cinnamon streusel topping over each muffin so that the tops are covered completely. Gently pat down on the crumbs to make them stick in place.
- Bake for 5 minutes at 425°F, then (without opening the oven) lower the temperature to 350°F and continue to bake until a toothpick inserted into the middle comes out clean (about 11-14 more minutes).
- Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be stored in the freezer for 1 month.
* I like to use Gala, Honeycrisp, Fuji or Jonathan apples, but you can use whichever kind you prefer!
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
This recipe is sponsored by Watkins and Manitoba Harvest.
Nutrition
Calories: 343kcal | Carbohydrates: 44g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 270mg | Potassium: 105mg | Fiber: 1g | Sugar: 21g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
