Apple Streusel Muffins/Bread Recipe

4.5 2 4
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Apple Streusel Muffins/Bread Recipe

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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

  • MUFFINS:
  • 1-1/2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 cup apple, pared and shredded
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • STREUSEL TOPPING:
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, softened
  • 1/3 cup chopped pecans

Directions

In medium bowl, sift together flour, sugar, baking powder, cinnamon, salt and nutmeg. Stir in apple set aside. In small bowl, combine milk, oil and egg until blended. Add to dry ingredients; stir just until moistened. Spoon half of batter into 12 greased muffin cups. Make topping by mixing together brown sugar, flour, cinnamon, butter and pecans and sprinkle on muffins, reserving 3 tablespoons. Cover each muffin with remaining half of batter. Sprinkle reserved topping on muffins. Bake at 400° for 20-25 minutes or until muffin tests done with wooden pick. Serve warm. (Recipe make up in loaf by spooning into 8- x 4- x 2-in. loaf pan. Bake at 350° for 45-50 minutes. Cool in pan 10 minutes; remove to complete cooking on 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.

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  • MUFFINS:
  • 1-1/2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 cup apple, pared and shredded
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • STREUSEL TOPPING:
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, softened
  • 1/3 cup chopped pecans
  1. In medium bowl, sift together flour, sugar, baking powder, cinnamon, salt and nutmeg. Stir in apple set aside. In small bowl, combine milk, oil and egg until blended. Add to dry ingredients; stir just until moistened. Spoon half of batter into 12 greased muffin cups. Make topping by mixing together brown sugar, flour, cinnamon, butter and pecans and sprinkle on muffins, reserving 3 tablespoons. Cover each muffin with remaining half of batter. Sprinkle reserved topping on muffins. Bake at 400° for 20-25 minutes or until muffin tests done with wooden pick. Serve warm. (Recipe make up in loaf by spooning into 8- x 4- x 2-in. loaf pan. Bake at 350° for 45-50 minutes. Cool in pan 10 minutes; remove to complete cooking on 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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