These whole wheat apple muffins feature a soft and delicate spiced muffin with apple chunks throughout and topped with a buttery streusel topping. They are divine served still slightly warm.
Jump to:
Ingredients and Substitutions
- Soft white wheat: We use fresh ground whole wheat flour from soft white wheat. You can also use spelt or hard white wheat.
- Baking powder
- Cinnamon
- Cloves
- Allspice
- Nutmeg
- Salt
- Brown sugar: Used in the muffin batter. We chose brown sugar for the flavor, but you can use regular granulated sugar.
- Cane sugar: This is for the streusel. We choose granulated cane sugar for aesthetics. We liked the contrasting color of the light streusel on top of the dark muffins. You can use brown sugar if you like.
- Vanilla
- Butter: We usually use unsalted butter but salted should be fine.
- Plain yogurt: Use unflavored and unsweetened yogurt
- Egg
- Apple: We used honey crisp but any crisp apple will work.
See recipe card for quantities.
Variations
- You can switch the apples with pears for a spiced pear muffin.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Peel the apple and cut into small chunks
Step 2: Stir the dry ingredients together.
Step 3: Cream the butter and sugar together.
Step 4: Add the egg and beat until lightened in color.
Step 5: Stir in the yogurt and vanilla, (it may look a little curdled but that’s fine).
Step 6: Add the dry ingredients and mix well.
Step 7: Fold in the apple chunks.
Step 8: Stir the streusel ingredients together.
Step 9: Scoop the batter into greased or paper lined muffin cups. Spoon the streusel over the top of the batter and lightly press it into the batter.
Step 10: Bake at 400° for 14-16 minutes.
Serving Suggestions
These muffins are a delicious treat served on their own, especially warm from the oven. But here some great accompaniment ideas:
- A cup of tea, coffee or apple cider
- They would make a great addition to any brunch menu
- Served warm with a scoop of vanilla ice cream, because they are good enough to be dessert!
- Drizzle the top with cream cheese glaze
Storage
Store the muffins covered tightly at room temperature for 3-4 days. Storing a paper towel in the container with the muffins helps absorb excess moisture and will keep the muffins from going soggy.
How to Freeze
After the muffins are completely cooled, place into a freezer safe bag or container and freeze for up to 3 months.
Tips From Our Kitchen
These are delicate muffins so handle them gently.
We recommend using fresh ground flour if possible, or high quality store bought whole wheat flour.
Visit our post all about making the best whole wheat muffins for lots of other tips.
Related Recipes
📖 Recipe
Whole Wheat Apple Muffins with Streusel Topping
Ingredients
- 1 cup (120 g) soft white wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup (56 g) unsalted butter softened
- ⅓ cup packed (70 g) brown sugar
- 1 large egg
- ¼ cup (60 g) plain yogurt
- 1 teaspoon vanilla extract
- ⅔ cup (100 g) peeled apple cunks from 1 small apple
Streusel
- 3 tablespoons (22 g) soft white wheat flour
- 2 tablespoons (26 g) granulated cane sugar
- 1 tablespoon (14 g) melted butter
- 1 pinch sea salt
Instructions
- Preheat the oven to 400°F with the rack in the center position. Line 6 standard size muffin cups with paper liners or grease well with butter.
- In a small bowl, whisk together 1 cup (120 g) soft white wheat flour, 1 teaspoon baking powder, ¼ teaspoon sea salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
- In a medium bowl, using an electric mixer, beat ¼ cup (56 g) unsalted butter and ⅓ cup packed (70 g) brown sugar together until combined and fluffy. Add 1 large egg and beat on high speed until lightened in color, about 30-60 seconds. Add ¼ cup (60 g) plain yogurt and 1 teaspoon vanilla extract, mix on low just until combined.
- Add the dry ingredients and mix on low speed until combined, increase the speed to high and beat for about 30 seconds.
- Fold in ⅔ cup (100 g) peeled apple cunks.
- Divide the batter evenly between the prepared muffin cups.
- Combine all the streusel ingredients: 3 tablespoons (22 g) soft white wheat flour, 2 tablespoons (26 g) granulated cane sugar, 1 tablespoon (14 g) melted butter and 1 pinch sea salt. Spoon evenly over the muffin batter, and press it lightly into the batter.
- Bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Let cool in the pan for 5-10 minutes before transferring to a cooling rack.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!