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Cinnamon Apple Streusel Muffins

From the book
Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss by Kathleen Daelemans

Cinnamon Apple Streusel Muffins

12 servings.


For the topping

  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons cold butter, cut into tiny cubes

For the muffins

  • 1 3/4 cups flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 3/4 cup apple cider or apple juice
  • 1 apple, peeled, cored, and diced
  • 1 teaspoon pure vanilla extract
  • 1/4 cup vegetable oil


  1. Preheat oven to 400°F.
  2. Line a 12-cup muffin tin with paper baking cups; set aside.
  3. Prepare the topping: In a small mixing bowl, stir together brown sugar, flour, and cinnamon; cut in butter with a fork. Set aside.
  4. Prepare the muffins: In a medium mixing bowl, mix together flour, granulated sugar, baking powder, and salt. In a small mixing bowl, combine egg, apple cider, diced apple, vanilla extract, and oil; add all at once to flour mixture. Stir until just moistened. (Batter should be lumpy.)
  5. Spoon about 1 tablespoon batter into each prepared muffin cup; sprinkle with 1 teaspoon topping.
  6. Fill evenly with remaining batter.
  7. Sprinkle tops of muffins with remaining topping.
  8. Bake about 20 minutes, or until golden brown.
  9. Remove from pan; cool slightly on racks.

Copyright © 2002 Kathleen Daelemans.

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