Apple-Walnut Crumble Muffins

Serves: 5
Total Calories: 621
Yield: 12 Muffins


1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon sea salt
1 1/4 cups buttermilk
3/4 cup applesauce
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1 medium apple peeled and chopped
1 cup chopped roasted walnuts
1/2 cup unbleached flour
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon margarine softened


1. Preheat the oven to 400°F.

2. To prepare the crumble topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Using a pastry blender or two knives, cut the margarine into the mixture to form crumbles. Set aside.

3. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the crumble topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 621
Calories from Fat: 162

This Apple-Walnut Crumble Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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