These absolutely beautiful muffins may look like we have veered off our eat-healthy-January plan, which is really more of a we-stuffed-ourselves-silly-in-December consequence, but looks can be deceiving.
It’s cold outside and when it’s cold outside, muffins make it onto the winter necessities list. So I made these muffin goodies with whole wheat flour, added a whole apple, and cut back the sugar. Now I give you Whole Wheat Apple Coffee Cake Muffins that are fluffy and sweet and are two parts healthy to one part cakey.
So, these particular muffins won’t contribute to a junk food problem, but they may bring up problems of their own. For example, do you have any muffin bottom haters at your house? Every time I make muffins like these, muffins with crunchy, sweet, coffee cake toppings, my kids come down with a serious case of muffin-bottom-itis.
Everybody loves the fluffy muffin top with its crunchy streusel, but the sad muffin bottoms are tossed aside, destined to become stale and crumbly under the kitchen table. It’s a problem we’re trying to work through here. Muffin-bottom neglect, it’s a real thing.
All that aside, these Coffee Cake Muffins are worth the trouble.
I had some very sweet, very delicious honey crisp apples to work with so I really cut back the sugar in this recipe. Also, I don’t really like my muffins very sweet, so you may want to adjust the sweetness to your own tastes. Enjoy (the tops and the bottoms)!
- 2 cups whole wheat pastry flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar (or maple syrup)
- 1 cup milk
- 1 egg
- 3 tablespoons melted coconut oil or butter
- 1 medium apple, peeled and chopped
- ½ cup dark brown sugar
- ½ cup chopped walnuts or pecans
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
- Preheat oven to 400 degrees Fahrenheit. Grease a 12 cup standard muffin tin and set aside.
- Prepare the streusel. Combine all of the ingredients in a small bowl and mix well.
- To prepare the muffins, sift together all of the dry ingredients in a large bowl. In a separate bowl, combine all of the wet ingredients. Combine the wet and dry ingredients, mixing only until just combined. Gently fold in half of the streusel and the chopped apple.
- Fill the muffin cups of the prepared tin ⅔ full and sprinkle each muffin with streusel topping. Bake for approximately 15 minutes, or until muffins are golden and the tops spring back when touched.