I am not a muffin fan, but after these…oh myyy, these are wonderful, almost pumkin-y (thanks to the nutmeg, allspice, and cinnamon), and ohhh so delicious muffins. Annnd, they are healthy for the most part- I used all natural (no artificial ingredients). If you are starting out going all natural these would be a simple and delicious recipe to start out with!
I have started my dive in to all natural recipes and saw this recipe and it looked good, so I thought I might as well try it out. Man, was I ever right!
Next time I will put more butter on the topping as it was a tad too crumbly for my liking, even though the muffins were absolutely amazing and were moist.
Yield: 8 muffins
For the muffins:
1 cup (125 grams) whole spelt, whole wheat pastry, or whole wheat flour (I used whole whaet)
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¾ teaspoon baking soda
¼ teaspoon salt
⅓ cup (100 grams) honey
¼ cup + 2 tablespoons (90ml) olive oil
1 teaspoon vanilla extract
¼ cup (60ml) plain yogurt or buttermilk
1 cup (180 grams) peeled and chopped apple, preferably from baking apples
For the topping:
⅓ cup (45 grams) whole spelt, whole wheat pastry, or whole wheat flour
½ cup (100 grams) unrefined brown sugar, or normal brown sugar
2 tablespoons (30 grams) melted butter
2 teaspoons cinnamon
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 8 muffin liners.
- In a medium bowl, whisk together the dry ingredients.
- In another bowl, whisk the egg. Add the honey, olive oil and vanilla. It might look a little weird at first; just keep stirring until it’s well combined, and then add the yogurt or buttermilk.
- Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix. Then fold in the apples. Fill the liners with the batter, filling almost all the way to the top. You could get more out of these if you want to make them smaller. Just take them out a little earlier.
- Combine the streusel ingredients. If you don’t want to make the streusel, add some cinnamon sugar (1 tablespoon unrefined or brown sugar + 1 teaspoon cinnamon) to the top of the muffins. It adds a wonderful crust and a little extra sweetness.
- Bake for about 15 – 17 minutes or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes and then turn out onto a wire rack to cool.
- When the muffins are completely cooled, place them in an airtight container and store at room temperature for up to 4 days. Anything past that, store in the refrigerator.Bon appetit! 🙂