Gingerbread Apple Muffins with Walnut Oat Streusel Topping

These gingerbread apple muffins began as a way to use up some apples that were languishing in the bottom of my fridge. They came in my CSA box, and were Golden Delicious, a type that’s perfect for baking but that I’m too fond of eating plain. Having just made an apple crisp, though, I wanted to figure out something new to make with them, and muffins came to mind. Plain apple muffins seemed kind of boring, but I thought spicy gingerbread apple muffins would be just the ticket.

Gingerbread Apple Muffins with Walnut Oat Streusel ToppingAnd they were! The spicy gingerbread isn’t too sweet, but complements the apples perfectly.

Controversial opinion: Every muffin is better with a streusel topping. Try to think of a muffin that wouldn’t be better with a sweet, crumbly layer on top.
Gingerbread Apple Muffins with Walnut Oat Streusel Topping
Yeah, you can’t. I mean, maybe some sort of savory muffin? But then you could invent a savory streusel, and my point still stands.

Gingerbread Apple Muffins with Walnut Oat Streusel Topping

There are tons of spices packed in here, so get ready for a little kick.
Gingerbread Apple Muffins with Walnut Oat Streusel Topping

I made this streusel with coconut oil for a little healthy boost, but you could definitely substitute the more traditional butter.

Gingerbread Apple Muffins with Walnut Oat Streusel Topping
Gingerbread Apple Muffins with Walnut Oat Streusel Topping

 

Gingerbread Apple Muffins with Walnut Oat Streusel Topping

Makes 12 muffins.

For the muffins:
2 cups all-purpose flour
1 cup whole wheat flour
1/4 tsp salt
1 and 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp vanilla extract
3/4 cup molasses (dark or light)
1/2 cup butter
1/2 cup packed dark brown sugar
1 large egg
3/4 cup Greek non-fat yogurt
1/4 cup milk (I used almond milk)
1 1/2 cups apples, peeled and diced small (about 2 small apples)

For the streusel:
3 Tbsps coconut oil (or butter)
1/4 cup + 1 Tbsp all-purpose white flour
1/4 cup old fashioned rolled oats
3 Tbsps brown sugar (light or dark)
1/4 tsp ground ginger
1/4 tsp ground allspice
1/3 cup walnuts, finely chopped

For the streusel:
In a small mixing bowl, combine the coconut oil, flour, oats, sugar, ginger, and allspice. Using a fork, mix the ingredients together until pea-size chunks form. Add the chopped walnuts, and mix. Set aside.
For the muffins:
Preheat oven to 450F. Spray 12 cup muffin tin with non-stick spray or line with muffin liners.

In a large bowl, mix together both types of flour, salt, baking soda, ginger, cinnamon, cloves, Allspice, and nugmeg. Set aside.

In a microwave-safe bowl, heat the molasses and butter on high for 1-2 minutes in the microwave, until the butter is melted. Stir to mix and set aside.
In a larger bowl, whisk together the brown sugar, egg, yogurt, vanilla extract, and milk. Pour the butter/molasses mixture into this second bowl, and whisk until everything is incorporated. Add the chopped apples, and stir.
Pour the wet ingredients into the dry flour mixture, and stir just until combined. Do not overmix. Batter will be very thick and lumpy.
Divide batter among the 12 muffin tins, adding 1/3 to 1/2 cup batter per tin. Generously top the muffins with a large spoonful each of streusel, using the entire amount.
Bake muffins for 5 minutes at 450F. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for 14-16 minutes more. Muffins are finished when a toothpick inserted into the center comes out clean.
Muffins taste best eaten the same day, and can be stored in an air-tight container at room temperature.

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