Autumn Apple Streusel Muffins

Autumn Apple Streusel MuffinsThese smell heavenly.  If there were a fragrance for fall–”eau de Autumn” perhaps–this would be it.  The apples, the cinnamon, the nutmeg.  Yum.  I hear they’re pretty tasty too.  Of course, since they’re not vegan, I’m more impressed with the lasting impression they imparted on the stale air of my living room!

And if that’s not reason enough for you to run directly to your kitchen to whip up a batch of these puppies, I’ve got a few more for you.  First, they’re not too terribly bad for you, as far as treats go.  Yeah, there’s butter and sugar, but there’s also whole wheat flour, walnuts, and lots of apples.  It’s all about balance, right?  And these little guys freeze well too.  So you can totally hoard more of them for yourself and not have to share them for fear that they’ll go bad before you can inhale them.  In fact, I’ve got a nice stash on hand for my love’s on-the-go weekday breakfasts. Aren’t I a good little wife, now?

Ingredients (Muffins):
1 3/4 c Flour
1/2 c Whole Wheat Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 Tbs Cinnamon
1/2 tsp Nutmeg
1 Egg
1 c Milk
1/2 c Butter, melted
1 tsp Vanilla Extract
1 1/2 c Brown Sugar
2 c Finely Diced Gala Apples (or whatever apple you have on hand)
1/2 c Walnuts, chopped

Ingredients (Streusel):
1/2 c Brown Sugar
1 tsp Cinnamon
1/3 c Flour
2 Tbs Butter, softened

Directions (Muffins):
Preheat oven to 375.  Prepare your muffin pans by inserting your paper liners, then set aside.  Combine the flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl.  In a large bowl, beat the egg slightly, then add in the milk, melted butter, vanilla extract, brown sugar, and eggs.  Add these combined wet ingredients to the flour mixture, stirring just until well-incorporated.  Stir in the apples and walnuts, just until incorporated.

Distribute the batter evenly among your prepared muffin cups.  Top with streusel, gently pressing the topping into the muffins so it’ll stick.  Bake 22-25 minutes or until you can poke one with a toothpick and have it come out pretty clean.

Yield: About 20 Muffins

Directions (Streusel):
Combine brown sugar, cinnamon, and flour in a small bowl.  Cut in the butter until you have roughly pea-sized crumbs…nice English peas are fine–no need to overachieve to Le Seur canned peas size.

Yield: Precisely enough topping for your muffins

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4 Responses to Autumn Apple Streusel Muffins

  1. These made my toes curl. Delish!

  2. Don Petersen says:

    One of your greatest hits. My favorite thing about these was that every bite was a little different. Sometimes you got a bit of apple, sometimes more cake, sometimes some nice crunchy sugar.

  3. Alex says:

    These are my favorite. You could use these to ween an addict off Heroin.

  4. Irene says:

    THANK YOU for a whole site with high altitude baking recipes!!! This is just the recipe I was looking for, too.

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