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
Calories: 142kcal
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