Apple Cinnamon Streusel Muffins
Total TimePrep: 15 min. Bake: 20 min.
We enjoyed these muffins and thought they were good. They went fast so that is proof enough.
So very dry, before baking, and when they came out of the oven. Would not make again. Did I miss adding a liquid in the batter? Only two eggs and sour cream. Very disappointing since I made them to take somewhere in the morning.
This is a good recipe. I used gluten free flour and replaced half of the butter with apple sauce. I will definitely make these again
These were very good and moist. I did only make 12 muffins They stood up pretty high with the topping, but they were perfect. They were done by 18 minutes. Will make again.
I did add about 1/3 cup unsweetened applesauce b/c the batter was so very dry. A few chopped walnuts and my favorite korintje cinnamon made them awesome! Rave reviews from the Bible Study I teach.
I just joined ToH to rate this wonderful recipe! I did follow one of the reviewer's suggestions of shredding the apple (used Granny Smith). I also added 2 tblsp of ground flax seed and used brown sugar in the muffin mix, cutting back a bit on it. I made this into six jumbo muffins and had enough for two of the mini-loaf pans. They came out fluffy and delicious, and the topping was great! The cooking time of 18 min worked perfectly, although I left the bread in for one more min....wanted a little more browning. Nice recipe for breakfast or just with a cup of tea!
The muffins were so moist and tasty!! :)
I modified this recipe to make it gluten-free and it turned out addicting! I used 1 1/2 cups white rice flour, 1/3 cup potato starch and filled out the rest of the 2 cups with tapioca starch. That's it. I happened to have a green and a red apple that measured to 2 cups of chopped apple and added it all anyway. I didn't have sour cream so I used Vanilla Kefir instead, and just in case (because of the sweetness of it) I decreased the sugar to 3/4 cup (1/2 cup white and 1/4 cup brown sugar). Ended up with 20 muffins. Delicious, moist, perfect amount of sweetness...A keeper!
These muffins taste great! I made some adjustments. I used 1 cup whole wheat flour along with 1 cup all purpose flour. I used 2 cups chopped apples, but next time, I would shred them instead. I used about 1/2 a cup of brown sugar in place of white sugar. I will definitely make these again!
These muffins are very moist and tender, I added extra apples to the recipe so the muffins were larger and required an extra seven minutes of cooking time. They came out of the oven beautiful and the whole neighborhood was delighted by the smell.