Whole Wheat Apple Cranberry Muffins With Streusel Topping

These Whole Wheat Apple Cranberry Muffins turned out absolutely moist and soft. Adding the streusel topping is entirely optional but I would highly recommend it as the muffins were very less sweet without the streusel.

Baking with whole wheat is one of my favorites as I love the nuttiness of the whole grain. These whole grain Apple Cranberry Muffins are my ever favorite. Anytime a recipe calls for all-purpose flour, I try it once as is, then I try it with 50% wheat flour substitution, and sometimes I completely replace the refined flour with whole wheat. I have to say though that not all recipes work great with whole wheat.

There are some recipes that just need all-purpose flour. But as a trend, I have noticed that whole wheat pastry flour works very well when substituted for all-purpose flour like these Whole wheat Banana Pineapple muffins.

In this recipe, I have not used the pastry flour, but have used the whole wheat flour that I bought in bulk from the local produce. I simply love shopping in that store as they have a wide variety of whole grains in bulk that I can pick as less or more as I want.

This has highly reduced the wastage in the house. I usually just use the aata or the wheat flour that I buy from Indian stores, but this time I used the whole wheat flour from the local produce.

The muffins turned out absolutely moist and soft that I will never ever try out refined flour to make this again. Adding the spices in the muffin took the flavors to a different level and I was almost dreaming of fall season.

Adding the streusel topping is entirely optional but I would highly recommend it as the muffins were very less sweet without the streusel. I also enjoyed the extra crunch that I got from the streusel.

If you are thinking of making the muffins without streusel, add a little bit more brown sugar or honey to the muffin mixture. I used Fuji apples to make the muffins and it added a little bit of sweetness to the muffins.

The cranberries added a lovely texture and a tinge of tartness to the muffins which worked great.

Preparation time – 10 minutes
Cooking / baking time – 18 – 20 minutes
Difficulty level – easy
Recipe adapted from – here

Ingredients to make Whole Wheat Apple Cranberry Muffins with Streusel Topping – Makes 12 muffins

Dry Ingredients –

• Whole wheat flour – 1 cup
• Baking powder – ½ tsp
• Baking soda – ¾ tsp
• Cinnamon – 1 tsp
• Nutmeg – ¼ tsp
• All spice – ¼ tsp

Wet Ingredients –

• Honey – ⅓rd cup
• Olive oil or Canola oil – ¼ cup
• Yogurt – ½ cup
• Vanilla extract – 1 tsp
• Apple – 1 medium (peeled and chopped fine)
• Cranberries (dried) – ¼ cup (roughly chopped)

Streusel ingredients –

• Wheat flour – 3 tbsp
• Brown sugar – ½ cup
• Melted butter – 2 tbsp
• Cinnamon – 1 ½ tsp

Procedure to make Whole Wheat Apple Cranberry Muffins with Streusel Topping –

• In a bowl, combine all the dry ingredients and keep it aside.

• In a larger bowl, whisk together the wet ingredients until well combined and smooth.

• Now add the dry ingredients into the bowl and gently mix to combine. Do not beat at this stage as the muffins will turn out hard. Just mix to combine.

• Add the chopped apples and cranberries and fold in gently.

• Preheat the oven to 350 F. Line the muffin tins with liners and gently spray with oil.

• Combine all the ingredients mentioned under the streusel and keep it ready.

• Fill the muffin tins about ¾th with the batter.

• Evenly sprinkle the streusel topping on each muffin tin.

• Bake for about 18 to 20 minutes or until the toothpick comes out clean when pricked. Leave it in the tin for about 5 minutes to set and then gently take them out and place them on a cooling rack to cool.

• Store in an airtight container when completely cool.

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Recipe

Whole Wheat Apple Cranberry Muffins With Streusel Topping

These Whole Wheat Apple Cranberry Muffins turned out absolutely moist and soft. Adding the streusel topping is entirely optional but I would highly recommend it as the muffins were very less sweet without the streusel.

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Course: Breakfast, Lunch Box Recipes, sweets

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 Muffins

Calories: 142kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  pan
• ▢
  Oven
• ▢
  bowl
• ▢
  spatula

Ingredients

DRY INGREDIENTS –

• ▢ 1 cup Whole wheat flour
• ▢ ½ teaspoon Baking powder
• ▢ ¾ teaspoon Baking soda
• ▢ 1 teaspoon Cinnamon
• ▢ ¼ teaspoon Nutmeg
• ▢ ¼ teaspoon Allspice

WET INGREDIENTS –

• ▢ ⅓ cup Honey
• ▢ ¼ cup Olive oil or Canola oil
• ▢ ½ cup Yogurt
• ▢ 1 teaspoon Vanilla extract
• ▢ 1 medium Apple Peeled and chopped fine
• ▢ ¼ Cranberries Dried

STREUSEL INGREDIENTS –

• ▢ 3 tablespoon Wheat flour
• ▢ ½ cup Brown sugar
• ▢ 2 tablespoon Melted butter
• ▢ 1 ½ teaspoon Cinnamon

Instructions

• In a bowl, combine all the dry ingredients and keep it aside.
• In a larger bowl, whisk together the wet ingredients until well combined and smooth.
• Now add the dry ingredients into the bowl and gently mix to combine. Do not beat at this stage as the muffins will turn out hard. Just mix to combine.
• Add the chopped apples and cranberries and fold in gently
• Preheat the oven to 350 F. Line the muffin tins with liners and gently spray with oil.
• Combine all the ingredients mentioned under the streusel and keep it ready.
• Fill the muffin tins about ¾th with the batter.
• Evenly sprinkle the streusel topping on each muffin tin.
• Bake for about 18 to 20 minutes or until the toothpick comes out clean when pricked. Leave it in the tin for about 5 minutes to set and then gently take them out and place them on cooling rack to cool.
• Store in an airtight container when completely cool.

Nutrition

Calories: 142kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 85mg | Fiber: 2g | Sugar: 19g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!