Low Iodine Apple Cinnamon Muffins with Streusel
Total time47 min
Prep time20 min
Cook time22 min
4.8(5)
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Learn more →Ingredients
12 servings
For the streusel
- ⅓ cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter, cold and cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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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