Nandita Nataraj with a great healthy recipe for something right between breakfast bread and coffee cake.
By Nandita Nataraj
I love baking muffins. As muffins are low in sugar and fat, they are ideal for breakfast or for quick “inbetween meal snacking”. They become all the more nutritious when they are made out of enriching oats and fruit puree. Even though I have baked muffins earlier, I had never ventured into baking muffins with streusel topping. When I saw the recipe for a stresel muffin in the book muffins and quick breads, I could not resist baking this. 
I have made quite a few changes to the original recipe to cut down on the unnecessary fats. The addition of apple puree is just one of them. These muffins are a nice cross between, a muffin and a coffee cake. The highlight is of course, the sprinkling of buttery streusel. These muffins are great either served warm from the oven or at room temperature
PrintApple Oatmeal Streusel Muffin
- Total Time: 45 minutes
- Yield: 10 large or 12 small muffins 1x
Description
These Apple Oatmeal Streusel Muffins are a delightful blend of healthy oats and apple puree, topped with a buttery streusel for a perfect breakfast or snack.
Ingredients
For the muffins:
- Quaker oats- 1-1/2 cup or 5.25 Oz
- All purpose flour- 1-1/4 cup or 4.3 Oz
- Thick buttermilk- 1cup or 8 Oz
- Apple puree- 3/4 cup or 6 Oz
- Sugar- 1/3 cup
- Baking powder- 2tsp
- Baking soda- 1/4tsp
- Salt- 1/4tsp
- Nutmeg powder- 1/4tsp
- Vanilla essence- 1 tsp
- Dried currants- 1/2 cup or 4 Oz
- Butter- to grease the pan
For the streusel topping
- Quaker oats- 1/4cup or 2 Oz
- All purpose flour-1/4 cup or 2 Oz
- Brown sugar- 1/4 cup or 2 Oz
- Butter- 2tbsp
Instructions
- Preheat the oven to 200°C (400°F). Line 10 to 12 muffin cups with paper baking cups or grease the bottoms only with butter.
- In a large bowl, combine the all-purpose flour, oats, sugar, baking powder, baking soda, salt, and nutmeg powder. Mix well.
- In another bowl, mix the apple puree and buttermilk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- For the streusel topping, combine the melted butter, brown sugar, and chopped nuts in a small bowl. Mix until crumbly.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best served warm from the oven or at room temperature. You can substitute the apple puree with applesauce if needed. Store in an airtight container for up to 3 days. For a nut-free version, omit the chopped nuts in the streusel topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 180
- Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 15
Thanks Laura!!!
You can’t underestimate the power of a streusel! Mmmmm.