about the recipe
We love a good streusel muffin here. Tasty, cute, looks like they came straight from the bakery!
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I was out for a walk when I thought - I bet you could make a spice cake muffin with a streusel top. Think coffee cake, but a bit warmer, and bit more seasonal, and bit spicy.
I was so happy that this recipe proved me right. ​​​​​​​​​​​​​
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tips & tricks
Mixing the batter: Over mixing the ingredients can overly develop the gluten, making the muffin a bit bready. Keep the muffin light and fluffy by only mixing until the ingredients are combined and not any longer.
Acid:
Storage: Store in an airtight container on the counter for 2-3 days (if they last that long!)
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recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
Whisk together flour, sugar baking powder, baking soda, cinnamon, and salt. Cut cold butter into dry ingredients with a pastry cutter, forks, or fingers. Mixture should be like coarse sand. Place bowl in freezer.
3
Cut apple into small cubes, roughly pea-sized. Measure out apple sauce, heavy cream, and vanilla into a small bowl and stir.
4
Add wet ingredients to dry ingredients with a fork, mixing gently - dough will be shaggy. Stir in apple cubes. If dough is too dry, add another tablespoon of heavy cream. Do not over mix!
5
Turn the dough onto the parchment paper. Knead a couple turns with floured hands to bring together and form a disc. Cut disc into 8 slices. Place in freezer for 20-30 mins.
6
Bake for 25-30 minutes, until a toothpick comes out clean.
