The Washington Post

Whole-Grain Apple Crumb Muffins

Whole-Grain Apple Crumb Muffins 12.000

Dixie D. Vereen for The Washington Post

Nourish Sep 17, 2015

These apple-pie-scented muffins are both healthful and utterly scrumptious, thanks to a couple of key ingredient swaps. First, a combination of applesauce and canola oil replaces the butter typically used, adding less fat while giving the muffins a moist, tender cakelike appeal. Second, whole-wheat pastry flour provides whole-grain nutrition without a coarse, dense “health-food” taste. It is widely available now, but as an alternative you can use half regular whole-grain and half all-purpose flour.


Servings:
12 - 15

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-15 servings

Ingredients
  • For the topping
  • 2 tablespoons packed light brown sugar
  • 1/3 cup finely chopped pecans
  • 2 tablespoons whole-wheat pastry flour
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground cinnamon
  • For the muffins
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup packed light brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 3/4 cup unsweetened plain applesauce
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 medium Golden Delicious apple, cored and cut into 1/4-inch chunks

Directions

For the topping: Whisk together the brown sugar, pecans, whole-wheat pastry flour, oil and cinnamon in a bowl.

For the muffins: Preheat the oven to 400 degrees. Grease a 12-well muffin pan with cooking oil spray.

Whisk together the whole-wheat pastry flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.

Whisk together the brown sugar, oil and eggs in a large bowl until well combined, then whisk in the applesauce and vanilla extract. Stir in the flour mixture in two additions, alternating with the buttermilk, until just combined. Gently stir in the apple chunks.

Divide the batter evenly among the wells of the muffin pan, then sprinkle with the topping mixture. (If you have batter left over, cover it and bake a second batch.) Bake for 18 to 20 minutes, until a toothpick or bamboo skewer inserted in the center of a muffin comes out clean.

Transfer the muffin pan to a wire rack to cool for 15 minutes, then run a round-edged knife around the muffins to loosen them and unmold. Cool them completely on the rack before serving or storing.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Helen Horton.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per serving (based on 15): 190


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 25mg 8%

Sodium: 200mg 8%

Total Carbohydrates: 28g 9%

Dietary Fiber: 2g 8%

Sugar: 14g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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