I have apples and pumpkins on my mind, since autumn is in full swing! And these Whole Wheat Honey Apple Muffins make a great breakfast item for this season! They’re made with whole wheat flour, Greek yogurt, honey, and olive oil, and topped with a brown sugar streusel topping.
I don’t use whole wheat flour in my baking very often—I’ve found it hard to substitute in some recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much—maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too—that way, there’s lots of apple flavor in every bite! 🙂
The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting a heaping half Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save your extra topping for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!
Whole Wheat Honey Apple Muffins
WHOLE WHEAT HONEY APPLE MUFFINS by NancyC
Makes about 19 muffins
2 cups whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 large eggs
2/3 cup honey
3/4 cup light olive oil
2 teaspoons pure vanilla extract
1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional—I like to use organic Gala apples)
STREUSEL TOPPING: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter
Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.
In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.
In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.
Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.
Fill muffin cups with batter, filling about 3/4 full.
Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping—use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).
Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in centers comes out clean or almost clean (be careful not to over-bake, or muffins will be a little dry).
Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.
Recipe from NancyC | nancy-c.com
I really like the flavor the spices give these muffins—and all the tasty chunks of apples in them!
What kind of recipes do you like to make with whole wheat flour?
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Sounds like another winner! Maybe I’ll try this one and finally use my wheat grinder (that I feel kind of guilty about not using as much as I thought I would… since it was a bit pricey), haha! Great post!
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Sounds like this recipe would be the perfect time for you to try your wheat grinder! 🙂
These look absolutely wonderful! Love that you used whole wheat and honey to sweeten the muffins 😍 thanks for sharing the recipe.
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You’re welcome, Linda! Hope you enjoy them! 🙂