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
- 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
- 2 tbsp firm unsalted butter
- 1/4 cup light brown sugar
- 2 tbsp whole wheat pastry flour
- 1/2 tsp ground cinnamon
- 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.
- Meanwhile, combine all ingredients for the streusel topping in the bowl of a food processor and pulse until the mixture resembles big crumbs.
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.