Apple Cinnamon Muffins

Time to Cook: 
15 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
36 muffins
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Fall is coming, and these muffins are a great way to use up a bounty of apples if you happen to have a bunch hanging around your fridge. Kids love the topping-and the smaller size makes them much easier for little hands to hold and eat at recess. Buttermilk gives them a nice tang, but if you are out don't worry; just add 1 Tbsp lemon juice or white vinegar to 1 cup of milk and let it sit on the counter for a few minutes. The milk will curdle slightly and voila! Buttermilk!


Tender, apple-licious mini muffins with a streusal topping are perfect for back to school lunch boxes.


1 1/4 cup whole wheat flour

1 cup flour

3/4 cup brown sugar

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 tsp all spice

1 cup buttermilk

1/4 cup vegetable oil

1 egg

1 tsp vanilla extract

2 cups diced peeled apples


1/2 cup brown sugar

1/3 cup flour

1/4 cup quick oats

1 tsp cinnamon

3 Tbsp melted butter


1. Pre-heat oven to 375 F. Spray mini muffin tins with non stick spray or use paper liners in them, and set aside.

2. In a medium sized bowl, measure out the flours, brown sugar, baking soda, salt, cinnamon, and allspice. Whisk together until well combined. Set aside.

3. In another bowl, whisk together the butter milk, vegetable oil, egg, and vanilla. Combine with the flour mixture and stir until just combined. Fold in diced apples.

4. Spoon the batter into the muffin cups, filling them about 3/4 full. In a small bowl, stir together the brown sugar, flour, oats, cinnamon, and melted butter. I used my hands to make it crumbly and easy to sprinkle.

5. Sprinkle the topping on the muffins. Bake for about 15 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before packing into an airtight container. The muffins will keep for about 2 days on the counter, or you can freeze them for up to two weeks.

Adapted from Two Peas and Their Pod