These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.

Noor

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Crumb Topping:
Muffins:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.

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  • Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.

  • Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.

  • Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.

  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Cook's Notes:

You can use whole milk in place of buttermilk, if preferred.

You can place apples into a food processor and pulse until finely chopped.

Nutrition Facts

225 calories; protein 3.5g 7% DV; carbohydrates 36.3g 12% DV; fat 8.2g 13% DV; cholesterol 23.5mg 8% DV; sodium 191.7mg 8% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2019
Delicious muffins! They have a nice crispness to them from the crumb topping, but the muffins themselves are soft, moist and fluffy, with a good amount of apple flavor. Since I used really sweet Gala apples, I lessened the amount of sugar to 1/2 cup and honey to 1/3 cup--and I would do that again next time. In the future, I'd probably use brown sugar in place of white, too. Oh, and just for personal preference, I would probably shred the apples next time, in order to get more apple flavor per bite. I got 19 muffins out of this recipe, and they were perfectly baked in 23 minutes. Make sure to fill the muffin cups up pretty full too, as they don't rise a lot. And use more than a teaspoon of crumb topping per muffin (like 2 teaspoons per instead) or you'll end up with a lot leftover. Thanks for the recipe! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2019
Delicious muffins! They have a nice crispness to them from the crumb topping, but the muffins themselves are soft, moist and fluffy, with a good amount of apple flavor. Since I used really sweet Gala apples, I lessened the amount of sugar to 1/2 cup and honey to 1/3 cup--and I would do that again next time. In the future, I'd probably use brown sugar in place of white, too. Oh, and just for personal preference, I would probably shred the apples next time, in order to get more apple flavor per bite. I got 19 muffins out of this recipe, and they were perfectly baked in 23 minutes. Make sure to fill the muffin cups up pretty full too, as they don't rise a lot. And use more than a teaspoon of crumb topping per muffin (like 2 teaspoons per instead) or you'll end up with a lot leftover. Thanks for the recipe! Read More
(1)
Rating: 5 stars
11/20/2020
We love the whole wheat “nutty” flavor. I added 1/2 tsp ground ginger & 1/2 tsp ground cloves. Also added 1/2 c chopped pecans to topping. Read More
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