We seem to be on a muffin kick these days but there is something about muffins that is so satisfying. I love these with a hot steamy mug of tea. Which may help some of you out there since parts of the U.S. saw snow!
- 1 1/2 Cups whole wheat flour
- 1/4 Cup sugar
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground allspice
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon salt
- 3/4 Cup apple cider or apple juice
- 1/3 Cup canola oil or applesauce
- 2 Teaspoons vanilla extract
- 1 Grated apple – any kind
- 1 Chopped apple – smallish chunks
- 1/4 Cup whole wheat flour
- 1/4 Cup brown sugar
- 1/2 Teaspoons ground cinnamon
- 1/4 Teaspoon ground allspice
- Pinch of salt
- 3 Tablespoons canola oil or apple sauce
- Preheat your oven to 375 degrees. Line 12 muffin tins with paper liners or lightly grease. You could use a misto.
- In a large bowl, combine all of the dry muffin ingredients. Mix well.
- In a smaller bowl, or a measuring cup, combine the wet ingredients. Save the apples for last.
- Incorporate the wet ingredients into the dry, stirring only until everything is even.
- Fold in grated apple and apple bits.
- Pour batter evenly into the tins.
- Combine all topping ingredients in a small bowl.
- Sprinkle the topping on each muffins evenly.
- Bake for 21-24 minutes.
I’d like to add a little note that if you use apples with the skins on them (I do) keep in mind that the skins may turn colors. I’ve had some apples turn green. There is nothing wrong with the muffin, it’s just how the apple baked. 🙂