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Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:20Yield:20 muffinsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:20Yield:20 muffins
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:20
Servings:
20
Yield:20 muffins
Yield:
20 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMuffin Batter1 ¾cupswhite whole-wheat flour2teaspoonsbaking powder2teaspoonsground cinnamon1teaspoonground ginger½teaspoonbaking soda½teaspoonkosher salt¼teaspoonground cloves⅓cupgranulated sugar8tablespoonsunsalted butter (1 stick), melted and at room temperature½cupcrème fraîche, at room temperature½cupreduced-fat milk, at room temperature2large eggs1tablespoonvanilla extract¾cupdried cranberries or raisins, divided3 ½cupsfinely chopped peeled Granny Smith apples (2-3 large)1cuprolled oatsCrumb Topping¾cuprolled oats½cupwhite whole-wheat flour1teaspoonground cinnamon¼teaspoonkosher salt4tablespoonsunsalted butter (1/2 stick), melted3tablespoonshoney2teaspoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Muffin Batter
1 ¾cupswhite whole-wheat flour
2teaspoonsbaking powder
2teaspoonsground cinnamon
1teaspoonground ginger
½teaspoonbaking soda
½teaspoonkosher salt
¼teaspoonground cloves
⅓cupgranulated sugar
8tablespoonsunsalted butter (1 stick), melted and at room temperature
½cupcrème fraîche, at room temperature
½cupreduced-fat milk, at room temperature
2large eggs
1tablespoonvanilla extract
¾cupdried cranberries or raisins, divided
3 ½cupsfinely chopped peeled Granny Smith apples (2-3 large)
1cuprolled oats
Crumb Topping
¾cuprolled oats
½cupwhite whole-wheat flour
1teaspoonground cinnamon
¼teaspoonkosher salt
4tablespoonsunsalted butter (1/2 stick), melted
3tablespoonshoney
2teaspoonsvanilla extract
DirectionsPosition racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 20 muffin cups with paper liners.To prepare batter: Sift 1 3/4 cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, 1/2 teaspoon salt and cloves into a mixing bowl. Add sugar and 8 tablespoons butter and stir to combine. Add crème fraîche, milk, eggs and 1 tablespoon vanilla; beat on low speed for 10 to 15 seconds. Increase speed to medium-high and beat until light and fluffy, about 20 seconds.Chop about half the cranberries (or raisins) into small pieces. Fold all the cranberries (or raisins), apples and 1 cup oats into the batter. Divide the batter among the prepared muffin cups.To prepare topping: Mix oats, flour, cinnamon and salt in a medium bowl. Whisk butter, honey and vanilla in a small bowl; drizzle on top of the oat mixture and mix until well incorporated. Top each muffin with some of the crumb topping.Bake on the upper and lower racks, rotating top to bottom halfway through, until lightly golden and firm to the touch, 30 to 35 minutes. Let cool in the tins on a wire rack for at least 30 minutes before serving.TipsTo make ahead: Store individually wrapped for up to 2 days at room temperature or up to 2 weeks in the freezer; defrost overnight at room temperature before serving.Equipment: 2 muffin tins with 12 (1/2-cup) cups, paper linersOriginally appeared: EatingWell Magazine, November/December 2016
Directions
Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 20 muffin cups with paper liners.To prepare batter: Sift 1 3/4 cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, 1/2 teaspoon salt and cloves into a mixing bowl. Add sugar and 8 tablespoons butter and stir to combine. Add crème fraîche, milk, eggs and 1 tablespoon vanilla; beat on low speed for 10 to 15 seconds. Increase speed to medium-high and beat until light and fluffy, about 20 seconds.Chop about half the cranberries (or raisins) into small pieces. Fold all the cranberries (or raisins), apples and 1 cup oats into the batter. Divide the batter among the prepared muffin cups.To prepare topping: Mix oats, flour, cinnamon and salt in a medium bowl. Whisk butter, honey and vanilla in a small bowl; drizzle on top of the oat mixture and mix until well incorporated. Top each muffin with some of the crumb topping.Bake on the upper and lower racks, rotating top to bottom halfway through, until lightly golden and firm to the touch, 30 to 35 minutes. Let cool in the tins on a wire rack for at least 30 minutes before serving.TipsTo make ahead: Store individually wrapped for up to 2 days at room temperature or up to 2 weeks in the freezer; defrost overnight at room temperature before serving.Equipment: 2 muffin tins with 12 (1/2-cup) cups, paper liners
Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 20 muffin cups with paper liners.
To prepare batter: Sift 1 3/4 cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, 1/2 teaspoon salt and cloves into a mixing bowl. Add sugar and 8 tablespoons butter and stir to combine. Add crème fraîche, milk, eggs and 1 tablespoon vanilla; beat on low speed for 10 to 15 seconds. Increase speed to medium-high and beat until light and fluffy, about 20 seconds.
Chop about half the cranberries (or raisins) into small pieces. Fold all the cranberries (or raisins), apples and 1 cup oats into the batter. Divide the batter among the prepared muffin cups.
To prepare topping: Mix oats, flour, cinnamon and salt in a medium bowl. Whisk butter, honey and vanilla in a small bowl; drizzle on top of the oat mixture and mix until well incorporated. Top each muffin with some of the crumb topping.
Bake on the upper and lower racks, rotating top to bottom halfway through, until lightly golden and firm to the touch, 30 to 35 minutes. Let cool in the tins on a wire rack for at least 30 minutes before serving.
Tips
To make ahead: Store individually wrapped for up to 2 days at room temperature or up to 2 weeks in the freezer; defrost overnight at room temperature before serving.
Equipment: 2 muffin tins with 12 (1/2-cup) cups, paper liners
Originally appeared: EatingWell Magazine, November/December 2016
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Nutrition Facts(per serving)220Calories10gFat29gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
