Apple Muffins with Streusel Topping
- Yield 12 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Apple Muffins with Streusel Topping sits in the Desserts section of Regbie. The card serves 12 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 servings
- ¼ cup whole raw pecans
- ¼ cup whole raw almonds
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut sugar, or maple sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon Diamond Crystal kosher salt, (use ¼ teaspoon salt if using fine grain salt)
- ¼ teaspoon ground cardamom, or ground nutmeg
- 2 tablespoons melted refined coconut oil, or melted ghee
- 2½ cups finely ground almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon Diamond Crystal kosher salt, (use ⅛ teaspoon salt if using fine grain salt)
- ¾ cup coconut sugar, or maple sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded and peeled apple, (grated on the large holes on a box grater)
Method
Finely chop the pecans and almonds and move them to a medium bowl. Tip in the shredded coconut, coconut sugar, ground cinnamon, kosher salt, and cardamom. Tip in the melted refined coconut oil and stir well to combine. Keep nearby the topping mixture.
Warm the oven to 350°F degrees with the rack in the middle. While the oven is heating, line a standard muffin pan with parchment paper liners or grease well with ghee or coconut oil.
In a medium bowl, combine the almond flour, ground cinnamon, baking soda, cream of tartar, and kosher salt. Beat it all together.
In a separate large bowl, use an electric mixer or whisk to combine the coconut sugar, eggs, and vanilla. Stir until the sugar has dissolved.
Tip in the dry ingredients to the bowl of wet ingredients and use a hand mixer or whisk to blend until well combined. Next, use a spatula to fold the shredded apple into the batter until well mixed.
Divide the batter evenly into each muffin liner. The cook use a #20 disher (3 tablespoons) to scoop the batter.
Tip in a sprinkling of paleo streusel on top of each muffin (about a tablespoon). Use your fingers to press the topping gently into the batter so it doesn't fall off after baking.
Roast the muffins in the oven at 350°F for 22 to 25 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the toppings are golden brown and a toothpick inserted into the middle comes out clean.
Lift the muffins from the oven and move the muffins to a wire rack to cool completely.
Kitchen notes
- The streusel topping can be made ahead of time and stored in a sealed container in the fridge for up to 4 days or frozen for up to 4 months.
- Use a scale to measure the dry ingredients!
- The most precise way to measure dry ingredients for a baking recipe is to use an accurate kitchen scale—there’s just too much variability when you rely on measuring cups to portion out ingredients for baking.
