Apple Cinnamon Crunch Muffins

  • 1 1/3 cups granulated sugar, divided use
  • 2 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1 Tbsp butter
  • 2 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1/3 cup ricotta cheese
  • 2 Tbsp vegetable oil
  • 2 Tbsp light corn syrup
  • 1 large egg
  • 2 egg whites
  • 1 Tbsp vanilla extract
  • 1 apple, cored, peeled and finely chopped image placeholder

Preheat oven to 375° F.

Line a muffin pan with paper muffins cups and lightly coat them with vegetable or canola oil spray.

Streusel Topping: Combine 1/3 cup sugar, 2 Tbsp flour, cinnamon, and butter. Rub the mixture together with your fingers to make coarse crumbs, and set aside.

Batter: In a large bowl combine 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, salt, allspice. In a separate bowl combine together, buttermilk, milk, ricotta, canola oil, corn syrup, egg, egg whites and vanilla; whisk until smooth. Stir in apple and pour mixture into dry ingredients, mixing just until all ingredients are moist.

Spoon batter into prepared muffin cups, filling 3/4 full; sprinkle the top of each muffin with some of the streusel mixture. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven, cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.

Servings: 1 dozen muffins
Submitted by: Recipe Group Member

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