Apple Cinnamon Crumble Muffins

Almost exactly 3 years ago, my family came to visit at the end of Ohio’s apple season and we went to a U-pick farm. They were having a sale and we made the most of it – I left that farm with 2 enormous pumpkins and FIFTY POUNDS of apples. That can be tough to quantify so just take my word for it – that’s a lot of apples. I made deep dish apple pies, galettes, muffins, bread, salads, soups, multiple batches of apple sauce, apple butter, and maple apple barbecue sauce. I never got tired of apples, but it sure is tough to find a way to use that many apples before they rot. I haven’t had time to make it out to an orchard this season, though it’s on my Washington bucket list during residency. Fortunately, there is an exciting array of Washington varietals to be had at the farmer’s market and even my local grocery store. 

These muffins have been a favorite of mine for a few years now. They are a Huckleberry original, and I keep coming back to the recipe with frequent small substitutions because the recipe has several ingredients that I don’t commonly have on hand. Because these muffins are chock-full of seeds, oats, whole wheat, and things I can only find in the organic aisle, I like to think of them as healthy-ish. Sugar is the latest dietary villain, and I have been making a concerted effort to cut back on my sugar intake this month. I wish I were one of the lucky ducks without a sweet tooth, healthy choices would be so much easier for me. Truly though, studies are showing a clear link between sugar intake and heart disease, so take a gander at this AHA list of substitutes that are easy and still delicious. And with that, I’m stepping off my soap box and probably going for some ice cream…

P.S. The best part about these is that they are deliciously moist and flavorful, and don’t taste healthy at all. 

Apple Cinnamon Muffins

2018-10-11 20:11:26

Yields 12

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Crumble

1. 1/2 cup rolled oats
2. 1/4 cup whole wheat flour
3. 3 tbsp unsalted butter, at room temp
4. 2 tbsp light brown sugar
5. 1 tbsp honey
6. 1 tbsp millet
7. 1 tbsp cracked wheat, chia seeds, or poppy seeds
8. 1 tbsp flax seeds
9. 1/4 tsp kosher salt

Muffins

1. 1 1/4 cup whole wheat flour
2. 2 tbsp almond flour
3. 1 tbsp wheat germ
4. 1 tbsp millet
5. 1 tbsp cracked wheat, chia seeds, or poppy seeds
6. 1 tbsp flax seeds
7. 1 tbsp rolled oats
8. 1 1/2 tsp cinnamon
9. 1/2 tsp baking powder
10. 1/2 tsp baking soda
11. 1/4 cup light brown sugar
12. 1/4 cup granulated sugar
13. 1 tsp kosher salt
14. 4 tbsp unsalted butter, melted
15. 1/3 cup honey
16. 1/2 cup buttermilk
17. 1/2 cup + 2 tbsp canola oil
18. 1 egg
19. 1 tsp vanilla extract
20. 1 large apple, peeled and grated

Instructions

1. Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
2. Make the crumble: Combine all ingredients in a bowl and mix with fingers until well-mixed. Refrigerate while you make the muffin batter.
3. Make the muffins: Whisk the whole-wheat flour, almond flour, wheat germ, millet, cracked wheat, flax seeds, oats, cinnamon, baking powder, baking soda, brown sugar, granulated sugar, and salt together in a large bowl until there are no lumps. In a separate bowl, combine melted butter, honey, buttermilk, canola oil, egg, and vanilla. Whisk to combine.
4. Pour the wet mixture into the dry and whisk until just combined. Fold in the grated apple.
5. Fill mufifn cups almost all the way to the top and sprinkle with the crumble.
6. Bake 20 minutes, until muffins are browned and spring back slightly when touched.

Notes

1. These save well at room temperature for a few days.

Adapted from Huckleberry

Adapted from Huckleberry

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