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Mini Apple Muffins with Oatmeal Streusel Topping
A delicious fall muffin in a mini size.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast and Brunch
Cuisine:
American
Servings:
36
Author:
Ellen Folkman
Equipment
USA Pan Bakeware Mini Cupcake and Muffin Pan, 24 Well, Nonstick
Pure Vanilla Extract
Ingredients
Mini Apple Muffins
2
cups
flour
1 ½
teaspoons
cinnamon
½
teaspoon
salt
1
tablespoon
baking powder
6
tablespoons
butter
melted
½
cup
light brown sugar
packed
2
eggs
½
cup
finely chopped pecans or walnuts
optional
1
Honeycrisp apple
peeled, cored and diced
Oatmeal Streusel Topping
¼
cup
light brown sugar
½
cup
flour
¼
cup
Flahavan's Irish Oatmeal
⅛
teaspoon
salt
4
tablespoons
butter
at room temperature
Glaze
¼
teaspoon
pure vanilla extract
1
tablespoon
water
⅓
cup
powdered sugar
Instructions
Preheat oven to 400℉. Grease mini muffin pan or pans and set aside.
Melt butter in saucepan and add brown sugar. Remove from heat when the sugar is dissolved. Cool slightly. (This is so you don't scramble the eggs.)
In a medium bowl, combine flour, cinnamon, salt and baking powder and set aside.
Add eggs and brown sugar mixture to the flour mixture, blending well but also being careful not to over mix.
Gently stir in nuts and apple.
Fill muffin pans ⅔ full. Sprinkle each muffin with streusel topping.
Bake for 15 minutes until golden brown. Remove from pans and cool completely.
For the oatmeal streusel topping:
Whisk together flour, sugar, oats and salt. Work in the butter until coarse crumbs form.
For the glaze:
Mix glaze ingredients and spoon over cooled muffins.