Recipe | Apple Cinnamon Muffins

For my birthday I received these fabulous measuring spoons from my dearest friend, Melissa, and once I found a few free hours in my schedule I had to put them to work immediately! I made these muffins last Saturday and thought I over cooked them (left them in the oven for 45 minutes), and therefore decided to make the blueberry muffins so I had something to take to Ryan’s Grandma. Turns out, Ryan liked these muffins better than the blueberry muffins, so lets just say we had a whooole-lotta-muffins in the house!

Apple Cinnamon Oatmeal Muffins
From  Closet Cooking
Makes 18 muffins

Note: This is also be good as a bread, as these are delicious denser muffins than the traditional fluffy recipe.

  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup vanilla yogurt
  • 1/4 apple sauce
  • 1/4 cup oil
  • 1 egg
  • 3/4 cup rolled oats
  • 1 cup flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups apples (peeled, cored and cut into bite sized pieces)

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup rolled oats
  • 1 stick of butter
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Line muffin tins with parchment paper liners.

Mix the brown sugar, maple syrup, yogurt, apple sauce, oil, egg and rolled oats in a bowl and let it sit for 10 minutes. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl. Mix the wet and dry ingredients along with the apples until just mixed.  Spoon the mixture into a muffin tins.

For the topping, place all the ingredients in a bowl and rub with your fingers until crumbly. Spoon about the streusel on top of each muffin. Bake the muffins for approximately 25 minutes, until knife comes out clean.

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