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Ingredients
- Streusel:
- 2 Tbsp. packed light brown sugar
- 4 tsp. whole-wheat flour
- 1/2 tsp. ground cinnamon
- 1 Tbsp. butter, cut into small pieces
- 2 Tbsp. finely chopped walnuts (optional)
- Muffins:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 large egg
- 1/3 cup packed light brown sugar
- 1/2 cup apple butter, such as Smucker's
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup low fat plain yogurt
- 1/4 cup canola oil
Preparation
Step 1
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. With a pastry blender or your fingers, cut in butter until the mixture resembles coarse crumbs. Stir in walnuts, if using. Set aside.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Per muffin: 209 calories, 7g fat, 21mg cholesterol, 34g carb, 4g protein, 2g fiber, 162mg sodium