Apple Crisp Muffins/Bread (VIDEO)

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.

Apples – spiced with cinnamon, folded into a buttery muffin batter and generously topped with a crumbly buttery rich oat streusel – sounds good but tastes even better; just like apple crisp.

Dessert for breakfast, anyone?

This recipe creates moist, flavorful and not overly sweet muffins.

Decked with a chunky buttery streusel topping and bursting with apple flavor, these indulgent little apple muffins, somewhere between breakfast and dessert, are an especially sweet way to start the day.

Happy baking to you!

Tender, flavorful bakery style cinnamon apple crisp muffins loaded with tart bites of fresh apple and spiced with cinnamon. They aren’t complete without the delicious oat-butter streusel crumb topping.

TIPS to make Perfect Apple Crisp Muffins

The following few rules apply to the baking of any muffins:

• #1 Don't over-work the muffin batter —it only needs mixing until it is just combined, which helps keep them super soft.

• #2 Use the best quality ingredients, real grass-fed butter, eggs, etc.

• #3 I made them with organic oats but feel free to use any grains, from amaranth to teff and more, ancient grains offer a world of baking possibilities.

WHAT DO I NEED TO MAKE APPLE CRISP MUFFINS?

Apples - any kind will do here, of course but the best apples for baking applications are Granny Smith.

Oats - I used quick oats in the video and old fashioned would be my first choice here. Feel free to use any oats or other grains.

Egg - one large egg, make sure it's large or even extra large. If you use smaller eggs, use two.

Butter - as always grass-fed is my first choice.

Cinnamon - feel free to add all-spice, cloves, nutmeg, etc.

Baking powder - please choose aluminum free, or make your own baking powder.

Flour - organic all-purpose flour, that's all you need.

Milk - regular whole milk or half and half or use nut based milk.

Let's do it

Prep Time: 10 minutes

Bake Time: 15-18 minutes

Total Time: 25 minutes

Yield: 12 muffins

Author: Inna of innichkachef.com 

Ingredients for the muffins

1 & 1/2 cups all-purpose flour

1 cup quick oats

3/4 cup raw cane sugar

4 tablespoons melted butter

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon pink salt

1 & 1/4 cups chopped apples

1 cup whole milk

1 large egg

Ingredients for the streusel

1/4 cup all-purpose flour

1/4 cup quick oats

1/4 cup raw cane sugar

3 tablespoons melted butter

Directions for apple crisp muffins

• Preheat the oven to 400F. Spray wells of muffin pan with nonstick cooking spray or use paper liners. A third option are silicone cups, which I used in the video.

• Place flour, oats and sugar in one large mixing bowl. Add baking powder, salt and cinnamon. Mix well.

• In another bowl add milk, egg and butter. Mix everything. and then stir in the chopped apples.

• To make the streusel (crumbs), mix all ingredients together in a small bowl.

• Divide batter evenly between wells, sprinkle crumbs on top and gently press them down. Bake for 15 minutes or until golden brown.

• Remove pan from oven to the cooling rack. Cool for 5 minutes; remove from pan.

ENJOY RIGHT AWAY OR FREEZE FOR LATER!

HOW DO YOU FREEZE APPLE CRISP MUFFINS?

Muffins are one of those foods that have a short shelf life: if they don’t get eaten in the first 2 days, they start to dry out and are just not worth it anymore. In an effort to cut down on food waste, I started freezing half my batch of muffins as soon as they had cooled to room temperature.

Be sure that your muffins have cooled completely with no evidence of steam because if you bag them while warm, it will create condensation which will freeze in the bag creating soggy muffins. You can either wrap in a double layer of plastic wrap and aluminum foil or pop them into a freezer-safe gallon-sized Ziploc bag. You’ll want to use your hands to remove all the air out of the bag before sealing for optimum freshness.