Apple Streusel Muffins with Maple Drizzle

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Apple Streusel Muffins with Maple Drizzle
Photo: Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen
Serves 12 (serving size: 1 muffin)


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2 tablespoons old-fashioned rolled oats
2 tablespoons spelt flour
1 tablespoon brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
5 ounces spelt flour (about 1 cup)
2.5 ounces whole-wheat pastry flour (about 1/2 cup)
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup low-fat buttermilk
1/2 cup brown sugar
2 tablespoons canola oil
1 tablespoon butter, melted
1 large egg, lightly beaten
1 Granny Smith apple, diced (about 1 1/4 cups)
1/2 cup powdered sugar
2 tablespoons maple syrup
1/2 teaspoon water


Hands-on: 25 Minutes
Total: 45 Minutes

1. Preheat oven to 400°.

2. To prepare streusel, combine first 5 ingredients in a bowl; set aside.

3. To prepare muffins, weigh or spoon 5 ounces spelt flour and whole-wheat pastry flour into dry measuring cups; level with a knife. Combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.

4. Combine buttermilk, 1/2 cup sugar, oil, 1 tablespoon melted butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in apple. Divide batter among 12 paper-lined muffin cups; top evenly with streusel. Bake at 400° for 16 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely.

5. Combine powdered sugar, syrup, and 1/2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.

Created date

July 2014

Nutritional Information

Calories 194
Fat 5.2 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 4 g
Carbohydrate 35 g
Fiber 2 g
Cholesterol 21 mg
Iron 1 mg
Sodium 196 mg
Calcium 77 mg