quite similar to the small burgers, but with a Buffalo touch. These are incredibly easy to prepare and perfect for football parties.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- ⅓ cup tightly packed brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 ½ tablespoons butter, cut into small pieces
- 2 cups peeled and finely chopped apples
- 1 teaspoon fresh lemon juice
- ¾ cup white sugar
- ½ cup honey
- ½ cup buttermilk
- ½ cup oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup quick-cooking oats
- 2 cups whole wheat flour
- 2 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
- Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
- Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
- Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
- You can use whole milk in place of buttermilk, if preferred.
- You can place apples into a food processor and pulse until finely chopped.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 192 mg |
| Sugars | 22 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent flavour! I added raisins & cut down on the sugar & they taste great!The only trouble I had was getting them out of the muffin cups; they fell apart & had to be scraped out. I’ve had this happen with other types of muffins & don’t know what to do to make them come out easier because these & others were baked according to the directions. At any rate we love these & I’ll be making them again.
Delicious and moist, but with a pleasant chew from the oatmeal. Love the mix of spices and apple pieces with the crumb topping. I did make a couple of adjustments based on dietary restrictions (veganized with almond milk and flax eggs and no honey) and personal preference (left out honey and reduced sugar to 2/3 c – I like a less sweet muffin).
These were so delicious! I grated the apple instead of leaving them in chunks and the consistency was great! That crumb topping was yummy!
We love the whole wheat “nutty” flavor. I added 1/2 tsp ground ginger & 1/2 tsp ground cloves. Also added 1/2 c chopped pecans to topping.
Delicious muffins! They have a nice crispness to them from the crumb topping, but the muffins themselves are soft, moist and fluffy, with a good amount of apple flavor. Since I used really sweet Gala apples, I lessened the amount of sugar to 1/2 cup and honey to 1/3 cup–and I would do that again next time. In the future, I’d probably use brown sugar in place of white, too. Oh, and just for personal preference, I would probably shred the apples next time, in order to get more apple flavor per bite. I got 19 muffins out of this recipe, and they were perfectly baked in 23 minutes. Make sure to fill the muffin cups up pretty full too, as they don’t rise a lot. And use more than a teaspoon of crumb topping per muffin (like 2 teaspoons per instead) or you’ll end up with a lot leftover. Thanks for the recipe!