A couple of weeks ago after one of our Monday runs, we got back to Nicole put the most amazing muffin in my hands to send me off with. It was drool worthy, and let’s just say it didn’t even last my 3 mile drive home.
Good friends end runs with muffins. Just sayin’. Actually, I’m a little bit surprised that spending so much time with an other food blogger hasn’t caused both of us to gain 100 lbs. That girl is always giving me delicious things to try like these. So.much.food.
These were actually fairly healthy already, so it didn’t take much tweaking, but ya know what I learned? There is no substitute for butter in a crumb topping. Well, I’ve seen some people use coconut oil, but there is no “low fat” option. UNLESS YOU KNOW THE SECRET?!?!?! I tried light whipped butter–no dice. I tried pumpkin puree and ended up with a goopy mess, so I finally sucked it up and told myself that using 3 tbs for 1.5 dozen muffins was not the end of the world. So there. I used real butter. I actually couldn’t believe I had any in my house, but I dug in the back of the fridge, and there it was in all it’s butter glory.
Just call me Paula Dean, I guess. 😉
I was super happy that my muffins came out just as delicious as the original, and they were definitely my tean’s favorite. Chunks of apple in the middle with a crumbly cinnamon streusel top? You just can’t go wrong there!
Ya know, in case you wanted to be ALL UP IN THIS MUFFIN’S BUSINESS.
- White whole wheat flour for all purpose (+fiber, + protein)
- Less sugar
- Reduced fat buttermilk for regular (-fat, -calories)
- Apple sauce for canola oil (-fat, -calories)
- Liquid egg substitute for real egg (-fat, calories, -cholesterol)
- 1/2 streusel topping (-fat, -calories, -sugar) <—I made the all of it at first, but there was SO MUCH that I only ended up using about half
- 1 1/4 cups whole wheat pastry flour
- 1 cup white whole wheat flour
- 2/3 cup light brown sugar
- 1 tsp baking soda
- dash salt
- 1 tsp cinnamon
- 1/4 teaspoon ground all-spice
- 1 cup reduced fat buttermilk
- 1/4 cup apple sauce
- 1/4 cup egg substitute
- 1 tsp vanilla extract
- 2 large apples, peeled and diced (I used gala, but honey crisp would be AMAZING)
- 1/4 cup light brown sugar
- 3 tbs white whole wheat flour
- 1/2 tsp cinnamon
- 1 1/2 tbs butter, melted
- Preheat oven to 375 degrees F. Line 2 muffin tins with 18 paper liners. Spray lightly with nonstick spray. Set aside.
- In a large bowl, whisk together the flours, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, egg substitute, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently fold in the apples until just combined.
- To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon (or your fingers…) until crumbly.
- Fill the prepared muffin pans 3/4 full with batter. Evenly sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let stand for 5 minutes, then transfer to a wire rack to cool completely. Serve immediately or store in an air tight container.