Ingredients for Apple Cinnachip Crumble Topped Muffins
- 2 cups all-purpose flour
- Not used in recipe
- 1/4 cup brown sugar and 3/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 cup crushed cinnamon cereal
- 1 (21 ounce) can apple pie filling
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon chips
- Not used in recipe
- Not specified as unbleached; recipe uses 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup soymilk
- As needed for greasing muffin tin
- 1/4 cup (1/2 stick) cold unsalted butter
- Muffin tin paper liners, as needed
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How to Make Apple Cinnachip Crumble Topped Muffins
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
- **Make the crumble topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- **Prepare the muffin batter:** In a large bowl, combine 1 (21 ounce) can apple pie filling, 1/2 cup applesauce, and 1/2 cup crushed cinnamon cereal. Let sit for 5 minutes to soften the cereal.
- Add 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1/2 cup cinnamon chips to the apple mixture.
- In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- Add the dry flour mixture to the wet apple mixture and stir until just combined.
- Gradually add 1/2 cup soy milk, stirring until the batter is just combined. You may need slightly more or less depending on the consistency.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cool, store muffins in an airtight container lined with a paper towel. Freeze for longer storage, wrapping individually in plastic wrap after 1-2 days.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
78g
Fat
8g
Carbs
18g
