Apple Streusel Muffins/Bread Recipe

4.5 2 4
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Apple Streusel Muffins/Bread Recipe

Read Reviews
4.5 2 4
Publisher Photo
When these muffins are baking, the aroma is irresistible! I make them often when apples are in season.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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 large egg
  • 1/2 cup whole 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.
Originally published as Apple Streusel Muffins/Bread in Country Woman November/December 1987, p29

Nutritional Facts

1 each: 193 calories, 8g fat (0 saturated fat), 28mg cholesterol, 149mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 fruit.

  • 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 large egg
  • 1/2 cup whole 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Apple Streusel Muffins/Bread in Country Woman November/December 1987, p29

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MY REVIEW
junedunkle User ID: 1070671 48985
Reviewed Jan. 22, 2012

"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."

MY REVIEW
kandabear User ID: 1549630 16178
Reviewed Oct. 5, 2011

"So delish! They are the best warm out of the oven! They also make your house smell sooo good!"

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