Whole wheat Apple streusel muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 42
Ingredients
4 cup whole wheat flour2 teaspoon baking powder2 teaspoon baking soda1/2 teaspoon salt1 tablespoon cinnamon1/2 cup (1 stick) unsalted butter, room temperature1 cup granulated sugar1 and 1/4 cup dark brown sugar, packed, divided2 large egg lightly beaten2 cup greek yogurt1 cup almond milk (I use unsweetened vanilla flavor by silk)4 large apples, peeled, cored, and coarsely chopped (I prefer granny smith)
Preheat oven to 450F. Line or grease a muffin pan, and set aside.
Mix together flours, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, cream the butter, then add the granulate sugar and a 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well, stopping once to scrape the bottom and sides of the bowl. Gently mix in the greek yogurt, do not over-mix. Stir in the dry ingredients, then gently fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top (the muffin cups should be pretty full). Bake at 450F for 10 minutes, turn the heat down to 400F, and bake for an additional 5-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
Serving Size:�42 muffin
Mix together flours, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, cream the butter, then add the granulate sugar and a 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well, stopping once to scrape the bottom and sides of the bowl. Gently mix in the greek yogurt, do not over-mix. Stir in the dry ingredients, then gently fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top (the muffin cups should be pretty full). Bake at 450F for 10 minutes, turn the heat down to 400F, and bake for an additional 5-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
Serving Size:�42 muffin
Nutritional Info Amount Per Serving
- Calories: 61.5
- Total Fat: 2.5 g
- Cholesterol: 14.8 mg
- Sodium: 122.9 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
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