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?
- 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.