Low Sugar Apple Cinnamon Muffins with Streusel

Total time47 min

Prep time20 min

Cook time22 min

Low Sugar Apple Cinnamon Muffins with Streusel

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Ingredients

12 servings

For the streusel

⅓ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp ground cinnamon
3 tbsp unsalted butter, cold and cut into small cubes

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs
½ cup vegetable oil
½ cup sour cream
1 tsp vanilla extract
1 ½ cups peeled and diced apple (about 2 medium apples)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
Make the streusel: in a small bowl, combine 1/3 cup flour, the brown sugar, and 1/2 tsp cinnamon. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.

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