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.
Servings: 12 Muffins
DRY INGREDIENTS –
- 1 cup Whole wheat flour
- ½ tsp Baking powder
- ¾ tsp Baking soda
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Allspice
WET INGREDIENTS –
- ⅓ cup Honey
- ¼ cup Olive oil or Canola oil
- ½ cup Yogurt
- 1 tsp Vanilla extract
- 1 medium Apple Peeled and chopped fine
- ¼ Cranberries Dried
STREUSEL INGREDIENTS –
- 3 tbsp Wheat flour
- ½ cup Brown sugar
- 2 tbsp Melted butter
- 1 ½ tsp Cinnamon
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.
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