Apple Cinnamon Crumble Muffins

Ready and waiting to be paired with a hot cup of coffee

in the morning!

Cooling from the oven, these muffins are delicate, 

due to the high moisture content.

Fill each muffin paper very close to the top, before

sprinkling on the crumb topping.

The crumb topping can be made the night before, and refrigerated

until ready to use.  Just as the dry ingredients of the muffins can be 

assembled the night before and in the morning only the liquid ingredients

need to be assembled and added.

As Always,

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

Ingredients

Crumble:
½ cup (40 grams) rolled oats
¼ cup (30 grams) whole-wheat flour
3 tablespoons unsalted butter, at room temperature
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon millet
1 tablespoon cracked wheat, chia seeds, or poppy seeds
1 tablespoon flax seeds
¼ teaspoon kosher salt
Muffins:
½ cup plus 2 tablespoons whole-wheat flour
½ cup plus 2 tablespoons all-purpose flour
2 tablespoons almond flour
1 tablespoon toasted wheat germ
1 tablespoon millet
1 tablespoon cracked wheat, chia seeds, or poppy seeds
1 tablespoon flax seeds
1 tablespoon rolled oats
1½ teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup brown sugar
2 tablespoons granulated sugar
1 teaspoon kosher salt
⅓ cup honey
½ cup buttermilk
½ cup canola oil
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled and grated

Steps

Position a rack near the top of your oven and preheat to 350°F. Line one 12-cup muffin pan with paper liners.
To make the crumble, combine oats, whole-wheat flour, butter, brown sugar, honey, millet, cracked wheat, flax seeds, and salt in a bowl and blend with fingertips until homogenous. Refrigerate until needed.
To make the muffins, whisk together whole-wheat flour, almond flour, wheat germ, millet, cracked wheat, flax seeds, oats, cinnamon, baking powder, baking soda, brown sugar, granulated sugar, and salt in a large bowl to remove any lumps. In a small bowl or pitcher, combine melted butter, honey, buttermilk, canola oil, egg, and vanilla. Whisk to combine.
Pour wet mixture into the dry mixture and whisk together by hand until just combined. Fold in the apples.
Fill the muffin cups almost all the way to the top and sprinkle with the crumble. Bake for 22 minutes, until the muffins are browned and spring back slightly when touched.