Apple Cinnamon Muffins With A Coconut Walnut Streusel Recipe 465

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CINNAMON STREUSEL APPLE MUFFINS

Steps:

• In a small mixing bowl, whisk together the flour, brown sugar, cane sugar, and cinnamon until combined.
• Stir in the melted butter until incorporated, then use your fingers to form thick crumbs. Set aside.
• Preheat the oven to 425℉. Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick baking spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• Using a stand up mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
• Turn the mixer down to low, and add the eggs, one at a time, followed by the vanilla, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.
• Add the flour mixture to the mixer along with the chopped apples, and switch to a spatula to mix until just combined. Be careful not to over mix. The batter will be very thick.
• Use a medium cookie scoop to divide the batter between the prepared muffin cups. Top with the streusel, pressing the crumbs gently into the tops of the muffin batter.
• Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350℉, and continue baking for another 12-15 minutes, until the muffin tops are golden and a cake tester inserted into the center comes out clean.
• Remove from the oven, and allow the muffins to cool for a few minutes in the muffin tin, before transferring to a baking rack to cool completely.
• In a small mixing bowl, whisk together the confectioners sugar, milk, and vanilla until smooth. Drizzle over the warm muffins. Enjoy!!

JUMBO FLUFFY WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

APPLE WALNUT STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Butter muffin cups or line with muffin liners.
• Put streusel topping ingredients into a medium-size bowl.
• Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.
• For muffins: thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl.
• Break eggs into another bowl.
• Add yoghurt and melted butter, and whisk until well blended.
• Stir in diced apple.
• Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
• Scoop batter into muffin cups.
• Top each muffin with about 2 teaspoons of the streusel topping.
• Bake for 25 minutes, or until done.

APPLE & CINNAMON MUFFINS WITH A COCONUT WALNUT STREUSEL RECIPE - (4.6/5)

Steps:

• Note: If you don't want to go to the trouble of making the streusel then add the 1/2 cup walnuts and 1/3 cup coconut to the muffin mix at stage 1. Preheat oven the 350°F. (180°C) Add ground seeds or almond meal, sugar, coconut flour, cinnamon and baking powder to a large mixing bowl and stir to combine. Add the grated apple and stir through making sure that there are no clumps and the dry mix is evenly distributed through the grated apple. This will ensure that the apple doesn't end up in clumps when baked. The mix will be very wet. Make a well in the centre then add the egg and oil. Mix them together quickly to break up the eggs and combine with the oil Quickly fold the egg mixture through the mix then spoon or pour into the muffin pans. Bake for 15 minute then add the streusel and bake for another 5 minutes or until done. It's ok to take them out of the oven, just be quick! If not adding the streusel then bake for 20 minutes or until done. Add the walnuts, coconut and cinnamon to a blender or food processor and light pulse to combine and break up the mixture until it resembles course bread crumbs. Alternately you can chop the walnuts into small pieces then add them to the coconut. Add the syrup and oil/butter the pulse again until they cover the whole mix. If you're not using a blender then distribute evenly with your fingertips until the mixture is moist and sticky. Use the seed mix for the flour and sunflower seeds, pepitas or oats for the streusel.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• Adjust the oven rack to the 2nd level mark (just above center), preheat your oven to 425ºF, and line a cupcake/muffin tin with 8 standard muffin/cupcake liners. Tulip style liners can be used as well, if desired.
• For the cinnamon streusel topping, whisk together the all-purpose flour, granulated sugar, and cinnamon. With either your clean hands or a fork, blend together with the unsalted butter until you have small streusel crumbles. Having a few big crumbles is perfectly fine too. While you prepare the rest of the recipe, you can keep the streusel topping in the refrigerator.
• Peel and chop up the apple. Keep the apple chunks small so more can go into each muffin. Set to the side.
• Using either a medium- or large-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Fold in your chopped apples and (optional) chopped walnuts.
• In a separate mixing bowl, whisk together the egg, granulated sugar, melted butter, buttermilk, and vanilla extract.
• Using a spatula, fold in the dry ingredients mixture to the wet until just combined.
• Using a large cookie scoop or 2 spoons, evenly distribute the batter into each muffin liner, filling each one up to the top. If using tulip-style liners, you can fill them up just a bit more.
• Top with the cinnamon streusel topping and, if desired, any additional chopped walnuts (or chopped pecans).
• Bake for 8 minutes at 425ºF, then (keeping the oven door closed) reduce the oven to 350ºF and bake for an additional 12-15 minutes longer or until an inserted toothpick comes out clean.
• For the vanilla glaze, whisk together the powdered sugar, whole milk, and vanilla extract in a small bowl. If a thicker glaze is preferred, add 1 tablespoon of powdered sugar to the mixture until your desired consistency is achieved. For a brown sugar glaze substitute, see the notes section below.
• Allow the apple cinnamon streusel muffins to cool in the muffin tin for 5-10 minutes before transferring to a wire cooling rack to cool a bit more.
• Serve the muffins either slightly warm or at room temperature with the vanilla glaze drizzled over the top.

APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

APPLE-NUT MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 375º F. Grease a 12-cup muffin tin and set aside.
• Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl whisk together the eggs, buttermilk, and melted butter.
• Add the sugar and whisk to combine.
• Add ot the dry ingredients and mix until just combined.
• Fold in the apples and walnuts.
• Divide the batter among the muffin tin cups, filling each about 2/3 full.
• To make the streusel topping, in a small bowl combine all the ingredients and stir until well combined and crumble.
• Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin.
• Bake until a tester inserted into a muffin comes out clean, about 25 minutes.
• Remove from the oven and let sit in the muffin tin for 10 minutes.
• Turn out onto a wire rack and let cool slightly before serving.