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Apple Crisp Muffins

Topping: 2 tbsp packed brown sugar 2 tbsp all-purpose flour 2 tbsp rolled oats Pinch of salt 1 tbsp unsalted butter, softened Muffins: 3/4 cup all-purpose flour ¾ cup whole-wheat flour ¾ cup rolled oats ¼ cup wheat germ 2/3 cup packed brown sugar 2 tsp cinnamon 2 tsp baking powder 1 tsp baking soda ¼ tsp nutmeg ¼ tsp salt 1 cup plain yogurt 1/3 cup canola oil 1 egg 1 tsp vanilla 2 cups chopped apple, cut into 1/2-inch pieces (about 2 small apples; try Gala, Golden Delicious or Ginger Crisp) Preheat oven to 350˚F. Grease a 12-cup muffin pan or line with paper liners. Topping: Mix sugar, flour, oats and salt in a small bowl. Work in butter with fingertips until mixture is crumbly. Set aside. Muffins: Whisk together all-purpose flour, whole-wheat flour, oats, wheat germ, sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl. In a separate medium bowl, whisk together yogurt, oil, egg and vanilla. Stir into flour mixture, just until combined. Fold in apples. Divide among muffin cups. Sprinkle with topping. Bake in centre of oven until golden brown and a cake tester comes out clean, about 25 minutes. Let cool in pan for 5 minutes, then remove muffins to a rack and let cool completely.

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