However,I have never been able to accept Muffins as breakfast food.Maybe the looks or maybe the ingredients which go into it,for me it is always a dessert.Yes,even if it has fruit in it and even if it pairs well with a glass of cold milk!
Having a huge stock of Apples to finish before we stocked up on the King of fruits,I was searching for ways to bake with it.Last time it was Apple Crumb Cake and let me tell you,I can keep on baking that cake and never get tired of it.The streusel on top elevates the cake to a totally different level.
It is with this combo of Apples and Streusel that I set out to make these muffins.A simple batter is made and chunks of apple are added and baked in cupcake tins with streusel on top.It might sound very plain jane but the taste is delicious.Maybe I can binge on this as my in-between meals snack:)
Chunky Apple Cinnamon Streusel Muffins
Recipe source - Allrecipes
All purpose flour - 1 1/2 cups
Sugar - 3/4 cup(I pulsed the sugar in my mixer for 10 seconds)
Salt - 1/2 tsp
Baking powder - 2 tsp
Ground Cinnamon - 1 tsp
Oil - 1/3 cup(I used Saffola)
Egg - 1
Milk - 1/3 cup
Apples - 2,peeled cored and chopped
For the Streusel(I followed the same recipe which I used here)
Butter - 5 tbsp(approximately 70 gms)
Sugar - 1/2 cup
Flour - 1/2 cup
Salt - 1/4 tsp
Walnut - 1/2 cup,chopped
Preheat oven to 400 degrees F (200 degrees C)
Grease six muffin cups or line with paper muffin liners.I made 6 medium sized muffins and 6 small muffins using the batter.
Stir together flour,sugar, salt, baking powder and cinnamon.
Mix in egg,oil and milk.
Fold in apples. Spoon batter into prepared muffin cups, filling till 3/4 full.
For the Streusel-Mix together all the ingredients for the crumb topping,except the walnuts.Use a pastry blender or a fork or pulse it in a food processor.Mix in the chopped nuts.Refrigerate till needed.
Top the muffins with the prepared streusel and bake for 20-25 minutes or till a toothpick inserted into the center comes out clean.
- This is a very simple recipe wherein you just need to mix and bake.Be careful about not over mixing the batter though which might result in tough muffins.Mix until no specks of flour remain.
- The muffins remain soft and moist even after refrigeration,but is best eaten warm out of the oven.
- Though the recipe says 6 muffins,I got 6 medium and 6 small ones.It depends on the size of your muffin tray.