Tuesday, February 28, 2012

Cran-apple crumb muffins

I know I haven't posted an recipes in a while, so I thought I'd write up this muffin recipe even though I don't have any photos for you. Sorry! My camera is broken. The white whole wheat flour I use in this recipe is available at lots of places, but the cheapest place to get it seems to be Trader Joe's.

Note: I edited the original post to include an agave-sweetened variation at the end.

1 1/2 cups white whole wheat flour
1/2 cup minus 1 Tbsp all-purpose flour
1/2 cup quick-cooking oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cardammom
3/4 tsp salt
1 cup unsweetened applesauce
1/3 cup canola oil
3/4 cup sugar*
1/2 cup non-dairy milk
1 smallish apple, peeled and chopped into itsy bitsy pieces
1/4 cup fresh or frozen cranberries
1/4 cup chopped walnuts

crumb topping:
1/4 cup brown sugar
1/4 cup white whole wheat flour
1 sprinkle cinnamon
3 Tbsp margarine, melted

1. Preheat your oven to 350 F. Oil a 12-cup muffin pan, or line with paper liners.

2.Combine the flours, oats, spices, salt, and baking powder & soda in a medium bowl. Break up any lumps of soda/ baking powder with your fingers and whisk until it's evenly mixed.

3. In a large bowl, combine apple sauce, sugar, oil, and milk. Stir well. Add chopped apple.

4. Add the dry ingredients to the wet, and stir until just combined--a few lumps are ok! Add walnuts and cranberries. Let the batter rest for about 15 minutes.

5. While the batter is resting, make the crumb topping by mixing the flour, cinnamon  and brown sugar with your fingers, breaking up any stubborn brown sugar clumps. (You can use the bowl from the dry ingredients to save yourself some washing.) Drizzle in the melted margarine and work the mixture into coarse crumbs.

6. Scoop about 1/3 cup of batter into each muffin cup (they'll be pretty full; these are fairly tall muffins.) Sprinkle the muffins liberally with crumb mixture, because it's everyone's favorite part. Bake 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean. You don't have to let them cool down all the way before you eat them, but please don't burn yourself because the apples and berries get hot!

*Agave Variation
Replace the sugar in the batter with 1/2 cup agave nectar, and reduce the soy milk to 1/4 cup. The agave makes this brown more quickly, so check these after 18 minutes. You can replace the crumb topping with a little sprinkle of cinnamon sugar, or just leave it out.


  1. Alex,
    I stumbled upon your recipes after reading posts at "CreativeJewishMom". I was reading the comments and saw your link in your comments. I was especially excited after I clicked through and saw you delicious recipes listed above! My family loves lemon anything! Your recipe for lemon pound cake looks Devine and made my mouth water. Also your recipe for the cran-apple muffins look scrumptious as well. I would like to make both! However I am a bit naive in the kitchen area.

    So I have a question for you on one of the ingredients. What exactly is nondairy milk? Is that dried milk or canned milk? Please help me!

    Thank you for your assistance and posting such great recipes!

  2. Even without pictures, this recipe sounds tasty! I haven't used that type of flour in my cooking but i am curious to try it out...hehe
    - abeer @ www.cakewhiz.com