The first 8 weeks of 2nd year was more or less an extension of summer break — we hardly touched science, and instead focused on law, ethics, and the psychology surrounding medical practice. But as of last week, we were thrown back into the fire of pathology and infectious diseases. And just as soon as my cortisol levels started rising again, I’ve found myself struggling to find time to blog. So I apologize if my posting is a little irregular from here on out, but trust me, it’s no fun for me either! Ok, without further delay, I bring you delicious apple cinnamon streusel muffins:
It’s going to be an apple celebration here at EricaSweetTooth for a few weeks — I’ve had a lot of apples and wanted to give you some recipes to play with (besides the classic apple pie) in case you too find yourself drowning in apples. I love making muffins — they’re so wholesome (maybe deceivingly so at times) and make a great snack any time of day. I didn’t try too hard to make these super healthy, but there is some whole wheat flour mixed in. I chopped my apples pretty finely because as I mentioned in my Apple Crumb Bars post, I’m not a fan of big globs of baked fruit, and I really like that this resulted in the apple bits being widely distributed throughout the muffins. And as I’ve said time and time again, anything topped with streusel is a winner, and these muffins are no exception.
One of the main reasons I sought out a muffin recipe for my excess of apples was to find an excuse to use these adorable liners I bought a few weeks ago from BakeItPretty.com. They definitely add some expensive coffee-shop charm to the muffins, don’t ya think? As if they needed any other reason to be immediately consumed. I also bought them in white, but figured the rustic brown would serve these fall-inspired treats well. Guess I need to find another muffin idea for the white ones, any suggestions?
Apple Cinnamon Streusel Muffins
For the muffins:
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1-1/2 cups finely chopped apples
For the streusel:
1/3 cup light brown sugar
1 tbsp whole wheat flour
1/8 tsp ground cinnamon
1/8 tsp nutmeg
1 tbsp cold butter
– Preheat oven to 375 degrees and line 12 muffin tins with paper liners
– In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt
– In the bowl of an electric mixture on medium speed, beat together butter, sugar, and eggs until light and fluffy. Reduce speed and mix in vanilla
– With a spatula, stir in apples and gradually fold into the flour mixture
– Divide the batter among the liners
– For the streusel, mix together brown sugar, flour, cinnamon, and nutmeg in a small bowl. Using a pastry cutter of 2 forks, cut the butter into the mixture until it is the consistency of bread crumbs. Sprinkle over the muffin batter
– Bake for 20 minutes, or until cake tester comes out clean
– Once done, allow to cool 5 minutes in the pan, then complete cooling on a wire rack
Recipe yields 12 muffins
Hey! Didn’t realize you were a med student! I’m a second year as well…and…uh yeah. It’s rough to say the least! What school do you go to?
These apple cinnamon streusel muffins look fabulous. I could gobble up a few of them. easy.
I’m actually in dental school at UConn, but we take our basic medical sciences with the med school kids, so we get 2 years of med school, yipee!
these look delicious and perfect for fall. I love your blog!
Chocolate (brown) or Pumpkin (orange) baked goods would look fabulous in white muffin wrappers, as would a beige’n’color blend, like raspberry or blueberry muffins!
These look fabulous. Can’t wait to see what other apple recipes you’ve got coming.
Just found your blog through googling “Apple streusel muffins”. I made the muffins this morning and love them! Love your blog too.