Double Apple Crisp Streusel Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup spelt flour
- 1/3 up brown sugar
- 1/4 cup butter at room temperature
- for the streusel topping:
- 2 cups spelt flour (can substitute whole wheat but spelt i use and highly recommend it)
- 1/2 cup oil (i use and recommend avocado oil or coconut oi
- 1 teaspoon quality pure vanilla extract
- 2 x 6 ounce containers yoplait original apple crisp yo
- 1 cup finely chopped apple peel removed
- 1/4 cup old-fashioned oats
- Carbohydrate 46.988943933399 g
- Cholesterol 243.221527793864 mg
- Fat 42.34717028402 g
- Fiber 1.78316665840149 g
- Protein 7.26043194365442 g
- Saturated Fat 25.4970093095114 g
- Serving Size 1 1 jumbo or 12 regular muffin (145g)
- Sodium 344.522833363474 mg
- Sugar 45.2057772749975 g
- Trans Fat 3.32539791710823 g
- Calories 583 calories
Preheat the oven to 375 degrees F. Butter a 6-cup jumbo muffin pan or a 12-cup regular muffin pan.In a medium-sized bowl, combine the flour with the salt, baking soda, baking powder and cinnamon. Set aside.In a large mixing bowl beat together the eggs, brown sugar, oil and vanilla extract until combined then add the yogurt. Gradually stir in the flour mixture then stir in the oats and apples before the mixture is completely combined. Be careful not to over-stir or the muffins will be heavy and dense.Spoon the batter into the muffin cups, filling them just barely over the ¾ full mark.Make the streusel topping: Combine all the ingredients in a bowl and work with your fingers to make crumbles.Sprinkle the streusel over each muffin. Bake on the middle rack for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for a couple of minutes before carefully removing them from the pan.
