Whenever I’m in the mood for muffins, my “go-to” recipe is my delicious Apple-Walnut Muffins recipe. They’re easy to make and I always seem to have all of the ingredients on hand.
These delicious muffins are light and moist, with chunks of apples and walnuts in every bite. To top off these muffins is a yummy streusel topping. I usually use Gala, Golden Delicious, Honeycrisp, or Gravenstein apples, but your favorite apple would work too.
1 cup unbleached flour
1/4 cup whole wheat pastry flour
1/4 cup plus 2 tablespoons rolled oats
1 tablespoon flaxmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup buttermilk
4 tablespoons butter, melted
1 cup packed light brown sugar
1 medium apple, peeled, cored, and chopped
1/2 cup chopped walnuts, toasted
1/3 cup chopped walnuts, toasted
1/3 cup packed light brown sugar
2 tablespoons unbleached flour
1/2 teaspoon ground cinnamon
2 tablespoons nonfat yogurt
Preheat oven to 400 degrees. Grease a 12-cup muffin tin. Place 1/4 cup plus 2 Tbsp. rolled oats in a food processor; pulse 10 times until they are coarsely chopped but not powdery. Set aside 1/4 cup for the muffins and 2 Tbsp. for the streusel topping. In a small saute pan on medium low heat, toast 1/2 cup plus 1/3 cup chopped walnuts, about 3 minutes. Set aside 1/2 cup for the muffins and 1/3 cup for the streusel topping.
In a large bowl, whisk together the unbleached flour, whole wheat pastry flour, 1/4 coarsely chopped rolled oats, flaxmeal, baking powder, baking soda, salt, cinnamon, and nutmeg. In medium bowl, whisk together the eggs, buttermilk, and melted butter. Add 1 cup packed light brown sugar, whisking to combine. Add buttermilk mixture to the dry ingredients; mix until just combined. Mix in apples and 1/2 cup toasted walnuts. Fill prepared muffin tin cups with about 1/3 cup (#12 cookie disher scoop) of the muffin batter. They should be 2/3 full.
In a small bowl, combine 1/3 cup toasted walnuts, 2 Tbsp. coarsely chopped rolled oats, 1/3 cup packed light brown sugar, 2 Tbsp. flour, cinnamon and nonfat yogurt; stir until well combined and but crumbly. Sprinkle about 1 tablespoon of the topping over the top of each muffin.
Bake at 400 degrees F. for 18 minutes, or until a toothpick inserted into a muffin comes out clean. Remove from the oven and let cool for about 5 minutes, then remove from muffin tin and cool completely on a cooling rack.