• 10servings
  • 45minutes
  • 209calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) packed light brown sugar

  2. 4 teaspoon(s) whole-wheat flour

  3. 1/2 teaspoon(s) ground cinnamon

  4. 1 tablespoon(s) butter , cut into small pieces

  5. 2 tablespoon(s) finely chopped walnuts

  6. 1 cup(s) whole-wheat flour

  7. 1 cup(s) all-purpose flour

  8. 1 1/2 teaspoon(s) baking powder

  9. 1/2 teaspoon(s) baking soda

  10. 1/4 teaspoon(s) salt

  11. 1 tablespoon(s) ground cinnamon

  12. 1/2 teaspoon(s) ground nutmeg

  13. 1 large egg

  14. 1/3 cup(s) packed light brown sugar

  15. 1/2 cup(s) apple butter , such as Smucker's

  16. 1/3 cup(s) maple syrup

  17. 1/3 cup(s) low-fat plain yogurt

  18. 1/4 cup(s) canola oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

  2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.

  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

  4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.

  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.


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