Mini Apple Muffins with Oatmeal Streusel Topping
A delicious fall muffin in a mini size.
Servings: 36
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.
