Apple Crisp Muffins
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Made with 100% whole grains, oats, fresh apples, and yogurt, this wholesome Apple Crisp Muffins recipe incorporates all the essential ingredients for apple crisp but in MUFFIN form! With a wonderfully moist and tender crumb, these delicious muffins are sure to be a hit!
I love the texture sensation of chomping into a muffin with crunchy sweet crumblies on the top and a soft and chewy interior. And simply nothing beats a rack of freshly baked muffins hot out of the oven! This Apple Crisp Muffins recipe is just what you need to get your day started. These sensational apple streusel muffins are perfect for an on-the-go breakfast, a midday snack, or with a glass of milk before you head to bed. Wonderful anytime of the year, the flavor and fragrance of spicy cinnamon makes these especially perfect for the cool weather.
These wholesome, whole-grain muffins are packed with goodness, including 100% spelt (you can use whole wheat) flour, oats, fresh apples, and yogurt. Since the yogurt already sugar in it we’re using less in the recipe. The yogurt softens the whole grain flour to give you that wonderful moist interior and then the sweet crunchy streusel topping takes these muffins to a new level.
The next time you’re craving something sweet that you don’t have to feel too guilty about, whip up a batch of these. An on-the-go version of your favorite apple crisp dessert, you can take these with you anywhere!
This recipe makes either 6 jumbo muffins (which is what I made) or 12 regular-sized muffins. I especially like these particular muffins in jumbo size.
Apple Crisp Muffins Recipe
Let’s get started!
Preheat the oven to 375 degrees F. Butter a 6-cup jumbo muffin pan or a 12-cup regular muffin pan.
In a medium-sized bowl, combine the flour with the salt, baking soda, baking powder and cinnamon. Set aside.
In a large mixing bowl beat together the eggs, brown sugar, oil and vanilla extract until combined.
Next add the yogurt and beat until combined.
Gradually stir in the flour mixture but don’t thoroughly combine.
Stir in the oats and apples before the mixture is completely combined. Be careful not to over-stir or the muffins will be heavy and dense. The batter will be thick.
Spoon the batter into the muffin cups, filling them just barely over the 3/4 full mark.
Make the streusel topping:
Combine all the ingredients in a bowl and work with your fingers to make crumbles.
Sprinkle the streusel over the muffins.
Bake on the middle rack for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins sit for a couple of minutes before carefully removing them from the pan.
Transfer the muffins to a wire rack to cool for a few minutes.
Eat while still warm, that’s how they’re best!
Enjoy!
For more autumn themed baked goodies try my:
- Baked Apple Cider Donuts
- German Apple Cake
- Sweet Potato Pie
- Apple Butter Cinnamon Rolls
- Pumpkin Chocolate Pecan Streusel Muffins
- Pumpkin Eggnog Cake
- Pumpkin Waffles
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Apple Crisp Muffins
Ingredients
- 2 cups spelt flour (can substitute whole wheat but spelt is milder and bakes up more tender)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup neutral flavored oil (I used avocado)
- 1 teaspoon quality pure vanilla extract
- 12 ounces vanilla yogurt (or plain yogurt with an additional 1/4 cup brown sugar plus 1 teaspoon vanilla extract)
- 1 cup finely chopped apple , peel removed
- 1/4 cup old-fashioned oats
- For the Streusel Topping:
- 1/2 cup spelt or whole wheat flour
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter , at room temperature
Instructions
- Preheat the oven to 375 degrees F. Butter a 12-cup regular muffin pan or a 6-cup jumbo muffin pan (for these muffins I prefer the jumbo size).
- In a medium-sized bowl, combine the flour with the salt, baking soda, baking powder and cinnamon. Set aside.In a large mixing bowl beat together the eggs, brown sugar, oil and vanilla extract until combined then add the yogurt. Gradually stir in the flour mixture then stir in the oats and apples before the mixture is completely combined. Be careful not to over-stir or the muffins will be heavy and dense.Spoon the batter into the muffin cups, filling them just barely over the 3/4 full mark.
- Make the streusel topping: Combine all the ingredients in a bowl and work with your fingers to make crumbles.Sprinkle the streusel over each muffin. Bake on the middle rack for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for a couple of minutes before carefully removing them from the pan.Best eaten warm.
Nutrition
Originally published on The Daring Gourmet October 20, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Could these be frozen and just be reheated as want to use for a drop in Xmas event?
Hi Sylvia, yes they can, the streusel topping just won’t be crunchy, it will be soft like the rest of the muffin.
If the these are made in standard size muffin pan (not large), do recommend any modifications? Baking time?
Thank you!
Hi Patricia, just reduce the baking time a little – I’d do the toothpick test after 18 minutes.
Looking forward to making this recipe!
* In lieu of vanilla yogurt, your thoughts about using 0% Greek yogurt + an addtl 1 tsp vanilla?
* In lieu of WW flour, your thoughts about using 1/2 WW flour & 1/2 AP flour?
Thank you, Kimberly!
Hi Patricia, thanks for asking, I’ve updated my instructions to address that. Yes you can use plain or Greek yogurt with some added vanilla extract. And since vanilla yogurt is sweetened and contributes to the sweetness of the muffins, I would increase the brown sugar by another 1/4 cup – or less if you prefer them less sweet. And yes, you can sub 1/2 WW and 1/2 AP. Using less WW you “may” not need quite as much liquid, so maybe decrease the yogurt by a couple of tablespoons. You’ll need to assess the batter to determine whether to leave it at that or to add the full amount of yogurt. Happy baking!
I made these yesterday, and used half Einkorn flour and half All Purpose flour. They turned out great. As a matter of fact, they were the best muffins I ever made. (I used Granny Smith, one big apple made a cup.)
Oh that’s terrific, Michele, thank you so much for the positive feedback! <3