Apple Cider Muffins

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Apple Cider Muffins

Whether it’s apple season or not, these muffins are reminiscent of the flavors of Autumn. Right out of the oven, they taste like earthy, spiced, sweet apple cider with cinnamon.

The crumbly Streusel Topping is made with a small amount of delicious butter, but some kids might be turned off by the grainy texture.

For adults, add finely chopped walnuts. For kids, instead of the Streusel Topping you might dip the tops of the baked muffins into melted butter first, and then roll the tops in a mixture of cinnamon sugar.

You will want to dunk these into your morning coffee. These smell heavenly and are freezer-friendly if you happen to have any leftovers. And remember, the streusel topping makes crumbs (you won’t care after you taste them!)

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Apple Cider Muffins (makes 12)

1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg
1/3 cup light brown sugar, packed
1/2 cup apple butter
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Streusel Topping

2 Tbsp light brown sugar, packed
4 tsp whole-wheat flour
1/2 tsp ground cinnamon
1 Tbsp butter, cut into small pieces
2 Tbsp walnuts, finely chopped (optional)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. Prepare Streusal Topping: In a small mixing bowl, mix brown sugar, whole wheat flour, cinnamon, and walnuts (optional). Mix in pieces of butter. You can use your fingers to make mixture like coarse crumbs. Set bowl aside.
3. Muffins: In a large mixing bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, whisk egg and brown sugar until smooth. Whisk in apple butter, maple syrup, apple cider, yogurt, and oil.
5. Make a well in the dry mix; add the wet ingredients to the dry mix and stir until just combined.
6. Use an ice cream scoop to spoon batter into muffin cups.
7. Sprinkle muffin cups with the Topping.
8. Bake for 15 minutes. Allow to cool in the pan for 5 minutes before removing to a wire cooling rack.

 

 

 

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