With backyard apple trees and easy access to lots of local (affordable) fall apples--we have a lot of apples in our kitchen at the moment! Many of our apples are turned into homemade applesauce or spiced apples for fall and holiday gatherings--but, many apples remain in our fruit bowls and baskets!
This weekend, my youngest daughter (mini-me-in-the-kitchen) decided to turn a couple of apples into a sweet breakfast muffin. While I am planning a healthier version of this recipe later in the week (more gluten free with natural sugars)--I wanted to share this quick and easy apple cinnamon & walnut muffins today with the fall chill in the air!
Ingredients for Quick & Easy Apple, Cinnamon & Walnut Muffins with a Streusel Topping
1 1/2 c. All Purpose Flour
3/4 c. Sugar
2 tsp. Clabber Girl Baking Powder
1/2 tsp. Salt
1 tsp. Simply Organic Ground Cinnamon
1 Egg, lightly beaten
1/3 c. Canola Oil
1/3 + 2 Tbsp. Milk
2 Apples, cored, peeled & choppe
1/4 c. Chopped Walnuts (optional)
Streusel Topping Ingredients
1/2 c. Light Brown Sugar
1/3 c. All Purpose Flour
1/2 c. Land O'Lakes European Style Butter--or your usual butter, cut into cubes
1 1/2 tsp. Ground Cinnamon
Instructions forQuick & Easy Apple, Cinnamon & Walnut Muffins with a Streusel Topping Preheat Oven & Prepare Muffin Tin or Liners. I use muffin tin liners for easier cleanup--but, you could certainly grease about 8-10 muffin cups as well. Preheat the oven to 400 F and either grease a full sized muffin tin or line it with muffin liners.
Mix the Dry Muffin Ingredients. Into a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon until mixed thoroughly.
Mix the Wet Ingredients--and Combine. In a small mixing bowl, whisk together the egg, milk, and canola oil. Stir into the dry muffin ingredients until just moistened.
Fold in the Apples and the Walnuts.
Fill Muffin Tin. I generally fill the muffin cups to nearly 3/4 full. This recipe made 10 muffins for me--with nearly 3/4 full muffin cups.
Prepare the Streusel Topping. Combine the brown sugar, flour, butter & cinnamon. Combine with a fork until crumbly. Divide the streusel mix evenly among the muffins.
Bake, Cool Slightly and Serve. Bake for about 25 minutes or until a toothpick inserted near the center is removed cleanly. Remove the muffins to a wire rack and cool slightly before serving.
Note: These muffins are very moist due to the water released from the fresh apples. We tend to serve these muffins with a fork and a plate!
Disclosure. I received a complimentary sample of Land O Lakes European Style Butter--which I used in this recipe. I enjoyed the butter's flavor and texture--and would recommend it for your next baking project!
Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.