Spring is here, which means it is time to dust off the winter cobwebs and perhaps engage in a little spring cleaning. It is also a great time to take inventory of your freezer and pantry and use up the goodies you stashed away last summer or fall and make room for the bounty of this new growing season. I have a very small pantry but found some applesauce hiding in there that I made in the fall. I decided it would be a good start to a batch of muffins.
Muffins are a pretty common staple in our house. I will make a batch, we will eat some fresh and freeze the rest to pull out for lunches, snacks or afternoon tea. These ones are a little more decadent with their streusel topping. If you would like to keep them a bit healthier you could certainly leave off the streusel topping but do you really want to miss out on that buttery crunch?
These muffins are a pretty classic combination with the applesauce, cinnamon and other spices and fill the house with a most inviting aroma. They are very moist and tender. I added some currants this time but often add a little grated apple for extra texture and flavour. Be careful to not add too much apple as they won’t rise as well if they are too heavy with fruit.
I suppose I will be putting away many of my apple recipes for a while as the first rhubarb of the season arrives. I have been dreaming of summer berries, peaches, and juicy watermelon, but until then I will enjoy the tale end of last years bounty.
Apple Streusel Muffins
Author: Lindsey Bell
I have made these muffins with grated apple in them (about one small apple or ½ cup). This time I used some lovely little dried currants. Both are equally delicious or you can make them with no additions. Some chopped nuts would also be tasty in the streusel topping.
- 1 cup whole wheat pastry flour
- 1 cup spelt flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ cup melted coconut oil or unsalted butter
- ½ cup unrefined cane sugar (or brown sugar)
- 1 egg
- ½ cup plain yogurt or buttermilk
- 1 cup unsweetened applesauce
- ¼ cup currants or 1 small apple grated
- 2 tbsp unrefined cane sugar (or brown sugar)
- 2 tbsp flour (either spelt or whole wheat pastry)
- ¼ cup rolled oats
- ¼ tsp cinnamon
- 2 tbsp melted unsalted butter
- Preheat oven to 400F. Lightly oil muffin tins or line with paper liners.
- In a large bowl, combine the flours, baking powder, baking soda, salt and spices.
- In a medium sized bowl combine the melted coconut oil/butter, sugar, egg, yogurt, and applesauce.
- In a small bowl combine the streusel ingredients and mix until crumbly. Set aside.
- Add the wet ingredients to the dry and combine until just blended. If using currants or grated apple, add just before the batter is combined and continue to mix until everything is evenly incorporated. Careful not to over mix or your muffins won’t be as tender.
- Spoon batter into prepared muffin tins. Sprinkle on the streusel topping.
- Bake for 15 – 20 minutes, until firm to the touch and golden brown or a toothpick inserted in the centre comes out clean.
- Let muffins cool in the muffin tins for about 10 minutes before moving to a cooling rack.