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apple crisp muffins recipe streusel crumb whole grain whole wheat spelt yogurt healthy breakfast dessert

Apple Crisp Muffins

By Kimberly Killebrew
Made with whole grains, oats, fresh apples, and yogurt, these muffins are wholesome, wonderfully moist and tender, and utterly delicious!
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

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 oil (I used avocado)
  • 1 teaspoon quality pure vanilla extract
  • 12 ounces (2 x 6 ounce containers) Yoplait Original Apple Crisp yogurt (can substitute any vanilla yogurt or sweetened yogurt of choice)
  • 1 cup finely chopped apple , peel removed
  • 1/4 cup old-fashioned oats
  • For the Streusel Topping:
  • 1/2 cup spelt 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

Calories: 317kcalCarbohydrates: 39gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 39mgSodium: 302mgPotassium: 146mgFiber: 4gSugar: 20gVitamin A: 176IUVitamin C: 1mgCalcium: 85mgIron: 2mg
Course Breakfast, Dessert
Cuisine American
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