Apple Crumble Muffins
This recipe was inspired by Ina Garten's Apple Crumble recipe, where she adds orange and lemon rind in with the apples. It adds a delicious hint of citrus to the other fall flavors of apple and cinnamon. In this recipe, it adds a depth of flavor that you will definitely notice and definitely love!
As with all my muffin recipes, this recipe has a whole grain base, including ground flax seed for extra omega-3 and fiber. This recipe also includes chia seeds, an important ingredient that allows the recipe to hold more liquid from the extra fruit without becoming too heavy and gummy inside. The chia seeds also add add a great source of omega-3s, antioxidants, and fiber. Bottom line...definitely don't skip the chia!
The recipe itself is not too terribly sweet (yet still wonderfully delicious) so the crumble topping gives it a nice hint of sweetness without sending it over the top. The crumble on top with the apple chunks in the muffins truly makes it taste like a mouthful of apple crumble in muffin form.
All together, this recipe is a nourishing, satisfying, declicious start to your morning. Enjoy!
Muffin Ingredients
Yields 18-21 muffins
1 cup whole wheat flour
1 cup oat bran
1/3 cup ground flax seed
3 Tbsp chia seeds
1/2 cup sugar
1-1/2 tsp baking powder
3/4 tsp salt
1 honeycrisp apple, peeled and shredded
1 honeycrisp apple, peeled and chopped into 1/4 - 1/2 inch chunks
2 tsp cinnamon
1/2 cup plain yogurt
1/3 cup canola oil
rind from 1 orange
rind from 1 lemon
juice fro 1 lemon
2 eggs
Crumble Ingredients
3 tbsp butter
3 tbsp brown sugar
3 tbsp whole wheat flour
pinch of salt
1/3 cup walnuts
1/2 cup rolled oats
Instructions
Preheat the oven to 350 degrees F. Grease approximately 18-21 muffin tins.
Mix the crumble topping by placing the cold butter, brown sugar, flour, salt, and walnuts in a food processor. Pulse until combined. Remove food processor blades and add the rolled oats. Toss to combine and set aside.
To make the muffins, combine the flour, oat bran, flax seed, chia seed, sugar, baking powder, and salt in a bowl.
To make the muffins, combine shredded and chopped apples, citrus rinds, lemon juice, cinnamon yogurt, oil, and eggs in a bowl.
Add apple mixture with flour mixture and stir to combine.
Scoop batter into muffin tins. Fill tins to about 3/4 full. Sprinkle about 1 tbsp of the crumble mixture on top.
Bake at 350 degrees for about 15 - 17 minutes, until muffin tops spring back when lightly touched.
Gently remove from muffin tins with a knife. Enjoy!