These absolutely beautiful muffins may look like we have veered off our eat-healthy-January plan, which is really more of a we-stuffed-ourselves-silly-in-December consequence, but looks can be deceiving.
It’s cold outside and when it’s cold outside, muffins make it onto the winter necessities list. So I made these muffin goodies with whole wheat flour, added a whole apple, and cut back the sugar. Now I give you Whole Wheat Apple Coffee Cake Muffins that are fluffy and sweet and are two parts healthy to one part cakey.
So, these particular muffins won’t contribute to a junk food problem, but they may bring up problems of their own. For example, do you have any muffin bottom haters at your house? Every time I make muffins like these, muffins with crunchy, sweet, coffee cake toppings, my kids come down with a serious case of muffin-bottom-itis.
Everybody loves the fluffy muffin top with its crunchy streusel, but the sad muffin bottoms are tossed aside, destined to become stale and crumbly under the kitchen table. It’s a problem we’re trying to work through here. Muffin-bottom neglect, it’s a real thing.
All that aside, these Coffee Cake Muffins are worth the trouble.
I had some very sweet, very delicious honey crisp apples to work with so I really cut back the sugar in this recipe. Also, I don’t really like my muffins very sweet, so you may want to adjust the sweetness to your own tastes. Enjoy (the tops and the bottoms)!
For the Streusel