Apple Spice Streusel Muffins
These apple muffins are full of warm spices, big chunks of apple and then topped with a pecan streusel. They are delicious and make a great breakfast or afternoon snack.
12-cup Muffin Pan
Muffin Pan Liners
- 6 tablespoons (54 grams) unbleached all-purpose flour
- 1/4 cup (50 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 4 tablespoons (57 grams) unsalted butter room temperature
- 1/4 cup toasted chopped pecans
- 1 1/2 cups (200 grams) unbleached all-purpose flour divided
- 1/2 cup (56 grams) whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon orange zest
- 2 large eggs (100 grams) room temperature
- 1 cup (240 grams) sour cream room temperature
- 1/2 cup (114 grams) unsalted butter melted
- 2 teaspoons vanilla extract
- 2 cups (227 grams) chopped apples Granny Smith
Place the all-purpose flour, light brown sugar, granulated sugar and kosher salt and use a fork to mix together. Cut the butter into 1/2-inch pieces, add to the dry ingredients and then use your fingers or a fork to mix in the butter until the mixture is crumbly. Add the chopped pecans and mix in.
Apple Muffin Batter
Cut and core the apples and cut them into 1/2-inch pieces. Toss them with 1/4 cup of the all-purpose flour.
Place the remaining all-purpose flour in a medium size bowl. Add the whole wheat flour, baking powder and cinnamon, nutmeg, ginger and salt to remaining flour. Whisk for about 30 seconds to thoroughly combine.
Place the granulated sugar in a small bowl and zest the orange directly onto the sugar. You’ll need to eyeball the amount. Use your fingers to rub the zest into the sugar until it is fragrant and the sugar turns orange.
In a large bowl whisk the 2 eggs. Add the sour cream and whisk until the mixture is smooth. Add the brown sugar and the granulated sugar and whisk until the sugar is dissolved and no lumps of brown sugar remain. Whisk in the melted butter and the vanilla extract.
Add the flour mixture to the wet ingredients and use a large spatula to gently mix in the dry ingredients until most of it is mixed it. The batter will be lumpy and you may still see a few streaks of the flour mixture. Add the apples and use the spatula to mix them in. There should be no visible bits of flour. The batter will be a little stiff.
Baking the Muffins
Divide the batter evenly between the 12 muffin cups. Place about 2 tablespoons of streusel topping on the top of each unbaked muffin and lightly press it into the batter.
Place the muffins in the oven and bake for 20 minutes, rotating the halfway through the baking. Use a cake skewer to test for doneness after 18 minutes. If you have an instant read thermometer the internal temperature should be about 200 - 205°F.
Remove the muffins and allow them to cool for 10 minutes in the muffin tin, them remove them from the muffin tin and place them on a cooling rack. The muffins are best in eaten the same day.
The muffins can be refrigerated for up to 7 days in container or individually wrapped in plastic. You can also freeze the muffins. Individually wrap each muffin in plastic wrap, and then store them in a freezer bag for t
Reheat the muffins in the oven or in the microwave before serving.
The streusel topping can be made up to 30 days in advance (without the nuts) and stored in the refrigerator.
The muffin batter can be made the night before if you want to make muffins in the morning. Make the batter without adding the apples and then add the apples right before baking the muffins.
Calories: 368kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 203mg | Potassium: 132mg | Fiber: 2g | Sugar: 29g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg