Apple Walnut Streusel Muffins

"A muffin that combines some of my favourite tastes."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Marie Nixon photo by Marie Nixon
Ready In:
40mins
Ingredients:
16
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • Butter muffin cups or line with muffin liners.
  • Put streusel topping ingredients into a medium-size bowl.
  • Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.
  • For muffins: thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl.
  • Break eggs into another bowl.
  • Add yoghurt and melted butter, and whisk until well blended.
  • Stir in diced apple.
  • Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
  • Scoop batter into muffin cups.
  • Top each muffin with about 2 teaspoons of the streusel topping.
  • Bake for 25 minutes, or until done.

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Reviews

  1. Awesome muffins just perfect for breakfast. These make 12 huge muffins! I used light sour cream instead of the greek yogurt, pecans instead of walnus, and as I was out of cinnamon so I added a little nutmeg to compensate -- without any problems. Thanks Evelyn for posting this recipe. We will be having these often during the coming fall season.
     
  2. I made these into mini muffins. The recipe yield 2 1/2 dozen mini muffins. I made the sour cream and I pecan variation. It produced a very light and airy muffin. Thanks for the recipe.
     
  3. I completely echo the previous review. These are really awesome muffins! And they are much bigger than the average muffin. I used sour cream, but could not find the allspice so I just left it out. I can not believe how much I loved these moist flavorful muffins. Thanks a lot!
     
  4. Great muffins. I'm not a baker and these worked really well for me. My grandson and I loved how moist they were and the yummy apple flavor with the streusel topping. Thanks for sharing. Made for Culinary Quest 2014.
     
  5. Fabulous muffins! I made them with gluten free flour, and it worked perfectly. For the Greek yoghurt I used Greek sheep yoghurt. I think my muffin tins were a bit too small, they did rise very nicely, and I got the typical "muffin tops" LOL Thanks for sharing, this was a great way to use some of the many apples from the garden!<br/>Made for CQ 2014
     
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Tweaks

  1. Awesome muffins just perfect for breakfast. These make 12 huge muffins! I used light sour cream instead of the greek yogurt, pecans instead of walnus, and as I was out of cinnamon so I added a little nutmeg to compensate -- without any problems. Thanks Evelyn for posting this recipe. We will be having these often during the coming fall season.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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