I have been craving these little beauties since Thanksgiving morning! I woke up that morning and a vision of these piping hot from the oven and smothered in butter popped into my sleepy head. Too bad I had finished all my delicious apples from Rinker Orchards by then! Airy and not too sweet, these muffins are a lovely addition to any brunch pastry basket and the perfect breakfast strategy to stay the grumbling tummies of holiday guests as they awaken from their slumber.
How do I know this? When I first made this recipe back in October, they disappeared faster than my very popular Banana Chocolate Chip muffins! Now my co-workers are very, very picky when it comes to baked goods. Or maybe I should say careful. Pure sugar is a big no, no. So when I brought three dozen of these to the office, I was expecting they would last until about 10 o’clock. Nope, they were gone by 7:30! I had to dash my muffin/cupcake carrier back to my car to hide the evidence from the folks that came in at 8 so they wouldn’t feel left out.
Needless to say, these muffins are a delicious grown-up treat. Substituting sour cream and buttermilk for the traditional butter give these Apple Stressel Muffins an almost sponge-cake like airiness. They are not heavy and dense at all. Then of course there are the yummy apple bits scattered throughout which give you that tart sweet burst against the sweet bread. And how can we forget that yummy streusel on top? Just that bit of fun where we can pretend we’re still kids for a couple of bites. You’ll definitely need a napkin for these!
Apple Streusel Muffins
Makes 12 muffins
- 1 cup whole wheat white flour (sometimes called whole wheat pastry flour)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup sour cream
- ¼ – ½ cup buttermilk (start with ¼ then and add as needed)
- 2 large eggs, room temperature
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 medium-sized baking apples, peeled, cored, and diced small (I actually kept the peel on some of my apples)
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons butter, melted
- Preheat oven to 400°F.
- Grease a regular-sized muffin tin with cooking spray or butter.
- For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. (A cereal bowl worked fine for me.)
- Pour in the melted butter. Use your fingers or a fork to combine until small clumps of streusel form. Set aside while making the muffins.
- In a large bowl, whisk together the flours, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a medium bowl, combine eggs, brown sugar, sour cream, buttermilk and vanilla. Whisk wet ingredients together.
- Gently fold wet ingredients into the dry ingredients until just combined. Don’t worry about a few lumps. Over mixing will give you dense, gummy muffins.
- Fold in the chopped apples again being careful not to over-mix the batter.
- Fill each well of the muffin tin to the top with batter.
- Generously sprinkle streusel on top of the batter, pressing the topping lightly into the batter. This is a messy step, but fun! I had leftover streusel for another dozen muffins, but feel free to use all of it.
- Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean.
- Cool for 10 minutes before removing muffins from the muffin tin. Store the muffins in an airtight container no longer than three days.