Fun for Breakfast

Incorporate apples into these crumbly, yummy muffins.

Jewish Week Online Columnist
Photo Galleria: 

Cinnamony apple muffins aren't a brand-new idea, but they are a great way to use up all those apples you have lying around, and also a wonderful quick snack or breakfast to grab on the go. I made these with all-purpose flour, but you could use half white and half whole wheat to make them even healthier.

The combination of chopped and shredded apples keeps the apple flavor strong and also provides some textural contrast. I used cinnamon and nutmeg for spices, but you can also add allspice, ground ginger or ground cloves depending on your tastes. The muffins keep very well in the freezer.

For the muffins:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chopped apples
1 1/2 cups shredded apples
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping:
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter or margarine, softened
Recipe Steps: 
In large bowl, beat together the butter and sugars until creamy. Add eggs and mix well. Mix in shredded and chopped apples and vanilla.
Stir in the flour, baking powder, baking soda, salt, cinnamon and nutmeg until just combined, with no white streaks remaining.
For the streusel topping, combine the sugar, flour cinnamon and butter in a small bowl and mix with a fork to create small chunks.
Divide the batter among 16 greased or paper-lined muffin tins. Top each muffin with streusel. Bake at 375 degrees F for about 20 minutes, or until a cake tester comes out clean.

Our Newsletters, Your Inbox