Morning muffins are a great eat and go breakfast that are delicious and filling. They bake up in a snap and are amazingly versatile. I love fruit muffins so when I came across this muffin recipe in my Gooseberry Patch Christmas cookbook (yummy recipes all year round) I decided to make just a slight adjustment and add chunks of apples instead of the raisins it called for. You can add any fruit you prefer such as golden raisins, currants or dried cranberries. This muffin is extra moist because of the cup of applesauce added to the batter that also gives it a wonderful apple flavor. The added sweet crunch from the buttery Oats and Brown Sugar Streusel adds a nice topping that gives it a down home bite that keeps you craving for more. They are simply delicious.
A sweet crunchy top with moist baked apples inside. How can it get any better than this?
Start with your Streusel topping ingredients ( pictured on the left) and use a pastry blender to mix the ingredients until it resembles fine crumbs
I used Jonagold apples for their honey like sweetness. You can use any apple variety that are ideal for baking. Click HERE to view apple chart
The Spices brings life to these super moist muffins and really brings out the apple essence. Mix all your dry ingredients well and add to mixed wet ingredients as stated in the recipe
Be generous when topping your batter with this amazing rich buttery Streusel. Think of it as the icing on the cake. You can’t ever have enough.
Sweet, delicious apples baked right in make this muffin taste like apple pie. Delicious.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup applesauce
- 2 cups all-purpose flour
- 1 egg, beaten
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 fuji or gala apples
- 1/2 cup butter, softened
- 3/4 cup all-purpose flour
- 3/4 cup quick-cooking oats, uncooked
- 1/2 cup brown sugar, packed
- 2 teaspoons cinnamon
- 1 jonagold apple
- Combine butter, sugar, applesauce and egg in a mixing bowl and beat on low speed until combined. The mixture will look curdled. In a separate bowl, combine flour, baking soda, cinnamon, cloves and salt; stir into butter mixture just until moistened. Stir in diced apples. Fill paper-lined (or sprayed) muffin cups 3/4 full; sprinkle with streusel topping. Bake at 350 degrees for 25 to 30 minutes. or until center is firm when touched. Large muffins will take longer than standard sized muffins.
- Crumb Topping: Blend all ingredients with a pastry blender until crumbly. This makes a lot so be generous on your muffins. I put about half a cup or more on each using the large muffin tins.