Apple Cinnamon Streusel Muffins

The smell of these muffins baking will have your family hanging out at the kitchen door. These are a very tender muffin, great for a snack or breakfast. The apples and raisins provide almost one serving of fruit. I have to hide these from my daughter Erica! But I always make a double batch.

Preparation time35m
Cooking time30m
Ingredients

For 8 Serving(s)


For the streusel

1/2 Cup Granulated sugar
1/3 Cup All purpose flour
1 Stick Cold butter
1 1/2 Teaspoon Ground Cinnamon
For the batter

1 1/2 Cup All purpose flour
3/4 Cup Granulated sugar
1/2 Teaspoon Salt
2 Teaspoons Baking powder
1 Teaspoon Ground Cinnamon
1 Tablespoon Vegetable oil
1/3 Cup Applesauce, unsweetened
1 Large Egg
1/3 Cup Buttermilk or sour milk
1 Teaspoon Vanilla Extract
2 Large Apples
1/2 Cup Raisens
2 Tablespoons All purpose flour
Apple Cinnamon Streusel Muffins Directions

 Streusel Topping
Preheat oven to 350 F. Grease 8 muffin cups or line with paper liners.
In a medium sized  bowl stir together the sugar, flour and  cinnamon. Cut butter into the flour mixture with a fork , pastry cutter or food processor. Mixture should look like small pea sized crumbles. Refrigerate until ready to use.
Peel, core and dice the apples. You should have about 1 1/2 cup of apple. Use any kind of apple you like best. I like Gala apples in this recipe.
Toss the apples and raisins with the 2 tablespoons of flour in a separate bowl. Set aside.
Sift together all of the dry ingredients into a large mixing bowl.
In a separate bowl mix together oil, applesauce, egg, buttermilk and vanilla extract.
Add wet mixture to dry along with apples and raisins and fold gently just until all the dry ingredients are combined with the wet.
With a regular sized ice cream scoop, scoop batter into prepared muffin cups. I always use muffin liners with this recipe.
Sprinkle cold streusel over each muffin.
Bake in a preheated 350 oven for 25 to 30 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Cool in pans for 5 minutes and then remove from pan to a wire cooling rack.
Store in an airtight container up to a week.


It's important when baking to have all your ingredients at room temperature unless otherwise noted. I put my eggs and milk out at least a half hour before starting my baking. Fruit should be at room temperature as well.