Cinnamon Apple Muffins

Cinnamon Apple Muffins (7)

One of the books I got from the library yesterday was “Sweet Auburn Desserts”. Apparently, this is a little bakery run in Atlanta that is famous for its sweet potato cheesecake. I think I’m gonna pass on that for a little while. At least until I feel more adventurous!

Cinnamon and apple, however, are a safe and delicious combination. Also one I know I like, since I discovered last year that I really like crumb-topping apple pie. So this recipe in the book is called ‘whole wheat apple muffins’, but I made a few changes including adding a cinnamon-sugar topping. Yum! 

Cinnamon Apple Muffins



For the muffins:

2 c. flour

1 t. baking powder

1 t. baking soda

1/4 t. salt

2 t. cinnamon

1 stick butter (8 T), softened

3/4 c. Agave Nectar

1 egg

1 c. buttermilk

2 apples, cored and chopped

For the Topping:

1/2 c. flour

1/2 c. brown sugar

1/2 stick butter (4 T), softened

1 t. cinnamon


Preheat oven to 400 degrees F. Grease 12 muffin cups or line a pan with paper muffin liners.

For the Topping:

Combine all ingredients in a zip-top bag or a mixing bowl. Combine with your fingers or a pastry cutter until it resembles coarse sand. Set aside.

For the Muffins:

Combine the flours, baking powder, baking soda, salt, and cinnamon in a mixing bowl.

In a separate bowl, cream the butter and add the Agave. Beat until combined. Add the egg and mix well. Add the buttermilk. Add the dry ingredients.

Spoon into muffin liners until each is 3/4 or 2/3 full. Sprinkle with streusel. Bake for 20 minutes, or until the muffins are firm to the touch. Cool. Enjoy!



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