Apple Walnut Streusel Muffins
The old fashioned flavors of apples and walnuts come together in these buttermilk muffins with a crumbly streusel topping. Easy to pull together plus they freeze well for make ahead meals!
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- Muffin tin
- Food scoop
Ingredients
- 2 cups all purpose flour 280 grams
- ½ cup sugar 100 grams
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 medium apple 140 grams
- ½ cup chopped walnuts 47 grams
Streusel Topping
- ½ cup brown sugar 90 grams
- 2 Tbsp butter 31 grams
- 2 Tbsp flour 18 grams
- 1 tsp cinnamon
Instructions
Make streusel
- Combine all streusel ingredients in a mixing bowl, and with your fingers, rub the butter into the flour and brown sugar to achieve a crumby, sandy texture. You could also pulse the ingredients together in a Ninja Fit Blender.
Assemble muffins
- Combine all dry ingredients in a largish mixing bowl and whisk them together. If your flour, baking powder or baking soda are lumpy, be sure to fun them through a sieve to remove the lumps before proceeding.
- Mix the buttermilk and oil in a 2 cup glass measuring cup. Then add the egg and, using a wire whisk or fork, beat all the wet ingredients together until thoroughly mixed.
- Add the buttermilk mixture to the flour mixture, and gently fold them together using a rubber spatula. It's important that you don't over mix the batter, as this will result in excess gluten development and tough, chewy muffins.
- Gently fold apples and walnuts into the batter until evenly distributed. Let the batter rest while you preheat the oven to 375°. This gives the batter a chance to relax and results in a lighter muffin.
- Line muffin tins with paper cupcake liners OR lightly spray with cooking spray.
- When oven reaches the correct temperature, scoop batter into muffin tins. This recipe makes 10 large muffins or 12 smaller ones -- your choice! For best looking muffins I use my faithful food scoop.
- Generously top each muffin with the streusel mixture.
- Bake for 20-24 minutes until a toothpick comes out clean. No toothpick? Press lightly on the muffin top -- it should feel firm but not hard. Also, the muffin edges should be just lightly brown. In my oven the muffins take 22 minutes.
- Remove muffins to a wire cooling rack or prop at an angle in the muffin tin so bottoms don't get soggy.
Notes
HOW TO STORE APPLE WALNUT STREUSEL MUFFINS
Muffins will keep for 1-2 days at room temperature. To keep them fresh but not soggy, line an airtight food storage container with paper towels. Place the muffins in a single layer, then top with more paper towels to absorb excess moisture. Don't place muffins in the fridge as this will dry them out. For longer storage, freeze.
TO FREEZE
Freeze muffins in an airtight container or freezer bags for up to 3 months. Let thaw at room temperature or reheat individual muffins in the microwave for about 30 seconds each.