Muffins filled with bits of apple and topped with a delicious crumble topping. The perfect fall breakfast or treat!
I’m so excited to be participating in the Mystery Dish Challenge! Let me explain the challenge a bit… there are 11 bloggers that will rotate every month in creating a mystery box that includes several ingredients of their choosing. The other bloggers will have to create something yummy using some of those ingredients and then share their creations. How fun is that?! So I’ll be sharing what I came up with as well as what the other bloggers came up with too! These blogger gals are really talented. They came up with some amazing dishes.
This month, I created these awesome Apple Muffins with Nut Crumble Topping using two of the ingredients from the box: apples and cinnamon. They are moist and so delicious.
My mom used to make the most amazing coffee cake for breakfast when I was growing up. It’s still one of my favorite breakfasts but it makes such a big batch and I’m afraid I’ll eat the entire thing. Like, honestly. Cake for breakfast? Count me in! But I’d probably have to run 12 miles to burn off the calories, so that’s why making muffins for breakfast is a better choice for me. They’re portioned controlled and I probably won’t eat all twelve…hopefully. It tastes like coffee cake in muffin form!
When you bite into these muffins, you get a yummy moist bit of apple in each bite. The crumble topping is crunchy and sweet. These are the perfect fall breakfast or treat!
- ¾ cup milk
- 1 egg, beaten
- 1 apple, peeled and chopped small
- ½ cup canola oil
- 2 cups white whole wheat flour (or all-purpose)
- ½ tsp. cinnamon
- ½ cup brown sugar, packed
- 1 Tbsp. baking powder
- ¾ tsp. salt
- ¼ cup brown sugar, packed
- ½ tsp. cinnamon
- ¼ cup chopped nuts (I used walnuts)
- Preheat oven to 400º. Grease bottoms of muffin tin.
- In a mixing bowl, beat egg and stir in milk, apple and oil. Stir in the flour, cinnamon, brown sugar, baking powder and salt all at once and stir until just moistened. The batter will be slightly lumpy. Fill 12 muffin cups about ¾ full.
- In a small bowl, mix together the topping ingredients: ¼ cup brown sugar, ½ tsp. cinnamon and ¼ cup chopped nuts.
- Sprinkle evenly over tops of uncooked muffins. Bake until golden brown, about 16-20 minutes (keep checking to see if they're finished cooking!) Remove pan from oven and immediately remove from muffin tin and cool on a rack. Enjoy!
2. A Fall Inspired Apple Chicken Salad
3. Maple Apple Pie-Crisp with Cheddar Crust & Bacon Crumb Topping
4. Soft Baked Maple Bacon Cookies
5. Apple Cinnamon Pancake Cupcakes
6. Apple Muffins with Nut Crumble Topping