Apple Streusel Muffins/Bread Recipe

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When these muffins are baking, the aroma is irresistible! I make them often when apples are in season.

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Apple Streusel Muffins/Bread Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 cup shredded peeled tart apples
STREUSEL TOPPING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
1/3 cup chopped pecans

Directions

In large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a small bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apples. In another small bowl, combine topping ingredients; set aside 3 tablespoons topping.
Spoon half of the batter into 12 greased muffin cups. Sprinkle with the remaining topping. Cover with enough batter to fill muffin cups two-thirds full. Sprinkle with reserved topping.
Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 12 muffins or 1 loaf.

Diabetic Exchanges: One serving equals 1 bread, 1 fruit, 1-1/2 fat; also 193 calories, 149 mg sodium, 28 mg cholesterol, 25 gm carbohydrate, 3 gm protein, 8 gm fat.

Originally published as Apple Streusel Muffins/Bread in Country Woman November/December 1987, p29

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Apple Streusel Muffins/Bread

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Reviewed on Jan. 22, 2012 by junedunkle

This recipe was the 4th Diabetic Muffin recipe that I tried and these are the best of all and are delicious. Using Tupperware's Chop and Prep to chop and mix the topping together works great.