Whole Wheat Applesauce Graham Muffins with Streusel Topping Recipe

| January 27, 2010 | 1 Comment

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It’s not unusual for breakfast in my house to be buttered cinnamon raisin toast and a banana or yogurt. Most days during the week, I like to keep things really, really simple. The kids have school, I have work … we just don’t have time to fuss with complicated breakfasts.

But sometimes I like to surprise the kids with something a little different … a little special. Pancakes make too frequent an appearance on our table on weekends and when my husband is home from work, but muffins are a rarity … and one that the kids love hot from the oven.

With whole wheat pastry flour glaring at me from the cupboard, I decided to adapt a recipe from Tablespoon to make these muffins with an extra punch of whole grain goodness. Add some streusel and you’ve got a great morning surprise.

The result was a moist muffin with hints of apple and graham and cinnamon. It’s homey and comforting, soft and sweet. Does it get any better?

What do you make for a special breakfast?

Whole Wheat Applesauce Graham Muffins
yields 12 muffins

3/4 cup unsweetened applesauce
1/3 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 large egg
1 tbsp canola oil
1 cup whole wheat pastry flour
3/4 cup graham cracker crumbs
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Streusel Topping (see below)

Preheat the oven to 400 degrees. Line 12 muffin cups with liners. Set aside.

In a large bowl, beat together the applesauce, brown sugar and butter. Add the egg and oil and beat well. With a spatula, stir in the flour, graham cracker crumbs, baking powder, baking soda and cinnamon until just combined.

Divide the batter evenly among the muffin cups. Top each with the streusel topping, dividing it evenly between the cups. Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean.

Streusel Topping
enough for 12 muffins

2 tbsp firm unsalted butter
1/4 cup light brown sugar
2 tbsp whole wheat pastry flour
1/2 tsp ground cinnamon

Combine all ingredients in the bowl of a food processor and pulse until the mixture resembles big crumbs.

Category: Bread, Breakfasts, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Mangochild says:

    Applesauce muffins are one of my favs. Often I’ll use applesauce instead of eggs even in other muffin types, and that hint of apple sweetness in the background is a nice complement to the main flavor.
    Normally my breakfast is pretty simple too – just a quick bowl of hot rice cereal. If I have more time on the weekends, I’ll make some buckwheat pancakes (finally figured out a good recipe!) and eat those with jam that I turn into a kind of syrup. Its a nice change, and I try to make a couple extra to freeze and eat one morning the next week.
    .-= Mangochild´s last blog ..Choosing Seeds – So Many Choices! =-.

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