Nothing Says fall quite like these Apple Spice muffins. With a streusel-like topping and chunks of apple, they are the perfect treat to cozy up with after a day of apple picking (and a great way to use up some of your bounty!)
To give these muffins even more texture, try chopping some walnuts or pecans – they both pair beautifully with brown sugar and apples and warm fall spices like cinnamon and nutmeg.
Apple Spice Muffins
Prep time: 10 minutes
Cook time: 20 minutes
Nut-free
Yields 12 muffins
Ingredients:
1 tablespoon ground flax
2 tablespoons hot tap water
2 cups all-purpose flour
½ cup granulated sugar
3 teaspoons baking powder
1 tablespoon cinnamon, divided
¼ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon salt
½ cup butter, chilled
1 tablespoon brown sugar
1 large Honeycrisp apple, diced
⅔ cup unsweetened plant-based milk of choice
Directions:
1. Preheat the oven to 425F. Line a muffin tray with muffin cups or grease with butter/cooking spray.
2. Combine the ground flax and hot water in a small bowl. Stir and let sit for 5 minutes until thick.
3. In a large bowl, combine the flour, baking powder, ½ tablespoon of cinnamon, nutmeg, ginger, salt. Using a pastry cutter or two knives working in a criss-cross motion, cut in butter until mixture resembles coarse cornmeal.
4. Measure out and remove ¼ cup of the mix, adding it to a small bowl with the remaining ½ tablespoon of cinnamon and all the brown sugar. Reserve this for topping the muffins.
5. To the remaining mix, add the diced apple, flax mixture and the milk, stirring until just combined. The batter should be thick and lumpy.
6. Using 2” ice cream scoop to ensure even amounts, fill the muffin cups ¾ full. Lightly sprinkle the tops with the reserved topping. Bake for 15-20 min or until a toothpick inserted in the center comes out clean.
