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Prep 15min
Total35min
Servings24
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Ingredients
For the Streusel
1/2
cup Gold Medal™ all-purpose flour
2/3
cup light brown sugar
1/2
cup unsalted butter, cubed
2 1/2
tespoons cinnamon
For the Muffins
2
cups Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
1 1/2
teaspoons baking soda
3/4
teaspoons salt
1 1/2
teaspoons cinnamon
1/4
teaspoon allspice
1/2
cup granulated sugar
1/3
cup brown sugar
1/2
cup milk
1
cup unsweetened all-natural applesauce
1/3
cup canola oil
2
large eggs
2
teaspoons vanilla extract
1 1/3
cup finely diced and peeled apple
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Steps
1
Preheat oven to 400°F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners.
2
Put the sugar, brown sugar, cinnamon and butter for the crumb topping recipe into the work bowl of a small food processor and pulse until mixture is crumb-like. Set aside.
3
Mix the flour (whole wheat and all purpose), baking soda, salt and cinnamon in a medium-large bowl to sift. Add the sugar and brown sugar, stir. Next, stir in the diced apple.
4
In a separate bowl, combine the eggs, applesauce, vanilla, oil, and milk.
5
Make a well in the center of the bowl with the flour mixture. Pour in the liquids and stir with a wooden spoon until combined. Do not over-mix.
6
Divide the batter evenly among the 24 muffin cups. Top each muffin with a tablespoon of the streusel mixture. Bake at 400°F for 15-20 minutes, starting first with the shortest time and testing until done.
7
Remove the pans from the oven and cool on a wire rack for 5 minutes before removing the muffins. Serve immediately. Store any extras on a plate that is loosely covered with plastic wrap.
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No nutrition information available for this recipe
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