Apple cinnamon muffins – Breakfast at Clique-any’s

When you go ugly-apple picking, you’re bound to have to find something to do with your apples besides just eating them whole (well, take bites) as an afternoon snack. I’m a big fan of the breakfast muffin, as I’m sure you’ve figured out by now since I’ve shared recipes for peachy flax molasses muffins, berry muffins sweetened with agave, oatmeal strawberry muffins and even banana coconut muffins. Yes, a daring choice beloved by one and all.

So it’s probably no surprise to you that I dreamed up a little apple cinnamon muffin recipe to use up an apple or two. As most of my muffin recipes are, I based this one on the Better Homes and Gardens basic muffin recipe from my beloved red plaid cookbook, and then I changed pretty much everything about it.

Apple Cinnamon Muffins
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Ingredients:

1 3/4 cups sprouted spelt flour (or flour of your choice)
1/4 cup Sucanat or maple syrup
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
3/4 cup milk (I used unsweetened vanilla almond milk)
1/3 cup butter, melted (5.3 tablespoons)
1 cup finely chopped apple

For the streusel topping:

3 tablespoons flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sliced almonds

Mix dry ingredients and wet ingredients in two separate bowls, then add wet to dry and mix until just moistened. Fold in the apple and divide batter among 12 muffin cups in a greased muffin tin.

For the topping, mix the first three ingredients together and cut in the butter to make coarse crumbs. Stir in the almonds, top each muffin cup and bake at 400 degrees for 17-19 minutes.

As always the four-year-old gobbled these up at an embarrassing pace. Someone’s got to teach that kid some table manners.