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 Apple Cinnamon Streusel Muffins | Status Approved | | Name | Apple Cinnamon Streusel Muffins | | Category | American, Breakfast, The Bakery | | Serves/Yields | 6 to 8 muffins | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | 25 to 30 minutes | | Introduction | | These muffins will have your family hanging out at the kitchen door. These are a very tender muffin, great for a snack or breakfast. The apples and raisins provide almost one serving of fruit. I have to hide these from my daughter Erica! But I always make a double batch. | | Ingredients | | Muffin Batter
1 1/2 cups plus 2 level tablespoons Gold Medal all_purpose_flour
3/4 cup granulated_sugar
1/2 teaspoon salt
2 teaspoons baking_powder
1 teaspoon ground_cinnamon
1 Tbsp vegetable_oil
1/3 cup unsweetened applesauce
1 egg
1/3 cup buttermilk
1 tsp vanilla_extract
2 large apples - peeled, cored and diced
1/2 cup raisins , optional
Streusel Topping
1/2 cup granulated_sugar
1/3 cup all_purpose_flour
1/2 cup cold butter , cubed (not soft butter or spread)
1 1/2 teaspoons ground cinnamon
| | Directions | | Step: 1 | Preheat oven to 350 degrees F . Grease six muffin cups or line with paper muffin liners.
Streusle Topping
In a small bowl (or food processor) stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Cut butter into flour mixture with a fork , pastry cutter or food processor. Mixture should look like small pea sized crumbles. Refrigerate until ready to use. | | Step: 2 | Stir together flour, sugar, salt, baking powder and cinnamon. In a seperate bowl mix oil, applesauce, egg, buttermilk and vanilla extract together. Add wet mixture to dry along with apples and raisins if using and fold gently just until dry ingredients are combined with the wet.
With a regular sized ice cream scoop, scoop batter into prepared muffin cups. | | Step: 3 | Sprinkle streusel over muffin batter.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Cool in pans for 5 minutes and then remove from pan to a wire cooling rack.
Store in an airtight container up to a week.♦ |
Time submitted: Sunday, March 08. 2009 at 21:02:41 Contributed By: Kate
Rate It| Average score: 4.25 () votes: 4 |  |  |  |  | |  | Comments
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