Whole Wheat Apple Cranberry Muffins With Streusel Topping

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These Whole Wheat Apple Cranberry Muffins turned out absolutely moist and soft. Adding the streusel topping is entirely optional, but I would highly recommend it as the muffins were less sweet without the streusel.

Baking with whole wheat is one of my favorites, as I love the nuttiness of the whole grain. These whole-grain Apple Cranberry Muffins are my ever favorite. Anytime a recipe calls for all-purpose flour, I try it once as is, then I try it with 50% wheat flour substitution.

Whole Wheat Apple Cranberry Muffins with Streusel Topping - 2

Sometimes I completely replace the refined flour with whole wheat. I have to say, though, that not all recipes work great with whole wheat.

There are some recipes that just need all-purpose flour. But as a trend, I have noticed that whole wheat pastry flour works very well when substituted for all-purpose flour, like these Whole Wheat Banana Pineapple muffins.

In this recipe, I have not used pastry flour, but have used the whole wheat flour that I bought in bulk from the local produce. I simply love shopping in that store as they have a wide variety of whole grains in bulk that I can pick as little or as much as I want.

This has greatly reduced the waste in the house. I usually just use the aata or the wheat flour that I buy from Indian stores, but this time I used the whole wheat flour from the local produce.

The muffins turned out absolutely moist and soft, so I will never ever try out refined flour to make this again. Adding the spices to the muffin took the flavors to a different level, and I was almost dreaming of the fall season.

Adding the streusel topping is entirely optional, but I would highly recommend it as the muffins were less sweet without the streusel. I also enjoyed the extra crunch that I got from the streusel.

If you are thinking of making the muffins without streusel, add a little bit more brown sugar or honey to the muffin mixture. I used Fuji apples to make the muffins, and they added a little bit of sweetness to the muffins.

The cranberries added a lovely texture and a tinge of tartness to the muffins, which worked great.

Preparation time - 10 minutes Cooking / baking time - 18 - 20 minutes Difficulty level - easy Recipe adapted from - here

Whole Wheat Apple Cranberry Muffins with Streusel Topping in a Plate - 3

Ingredients to make Whole Wheat Apple Cranberry Muffins with Streusel Topping - Makes 12 muffins

Dry Ingredients -

Whole wheat flour - 1 cup
Baking powder - ½ tsp
Baking soda - ¾ tsp
Cinnamon - 1 tsp
Nutmeg - ¼ tsp
Allspice - ¼ tsp

Wet Ingredients -

Honey - ⅓rd cup
Olive oil or Canola oil - ¼ cup
Yogurt - ½ cup
Vanilla extract - 1 tsp
Apple - 1 medium (peeled and chopped fine)
Cranberries (dried) - ¼ cup (roughly chopped)

Streusel ingredients -

Wheat flour - 3 tbsp
Brown sugar - ½ cup
Melted butter - 2 tbsp
Cinnamon - 1 ½ tsp

Whole wheat Apple Cranberry muffins in a DIsh - 4

Procedure to make Whole Wheat Apple Cranberry Muffins with Streusel Topping -

In a bowl, combine all the dry ingredients and keep it aside.
In a larger bowl, whisk together the wet ingredients until well combined and smooth.
Now add the dry ingredients into the bowl and gently mix to combine. Do not beat at this stage, as the muffins will turn out hard. Just mix to combine.
Add the chopped apples and cranberries and fold in gently.

Preheat the oven to 350ºF. Line the muffin tins with liners and gently spray with oil.
Combine all the ingredients mentioned under the streusel and keep it ready.

Fill the muffin tins about ¾th with the batter.
Evenly sprinkle the streusel topping on each muffin tin.

Bake for about 18 to 20 minutes or until the toothpick comes out clean when pricked. Leave it in the tin for about 5 minutes to set, and then gently take them out and place them on a cooling rack to cool.
Store in an airtight container when completely cool.

Whole wheat Apple Cranberry muffins is ready to serve - 8

More Apple Recipes

Classic Homemade Apple Pie (Old Fashioned Recipe)
Apple And Sweet Potato Subzi
Apple Strudel | Delicious Apple Dessert Made With Puff Pastry Sheets
Pineapple Rasam | Spicy Indian style Pineapple Soup

Recipe

Whole Wheat Apple Cranberry Muffins in a white plate - Feature Image - 9

Equipment

▢ pan
▢ Oven
▢ bowl
▢ spatula

Ingredients

DRY INGREDIENTS -

▢ 1 cup Whole wheat flour
▢ ½ teaspoon Baking powder
▢ ¾ teaspoon Baking soda
▢ 1 teaspoon Cinnamon
▢ ¼ teaspoon Nutmeg
▢ ¼ teaspoon Allspice

WET INGREDIENTS -

▢ ⅓ cup Honey
▢ ¼ cup Olive oil or Canola oil
▢ ½ cup Yogurt
▢ 1 teaspoon Vanilla extract
▢ 1 medium Apple Peeled and chopped fine
▢ ¼ Cranberries Dried

STREUSEL INGREDIENTS -

▢ 3 tablespoon Wheat flour
▢ ½ cup Brown sugar
▢ 2 tablespoon Melted butter
▢ 1 ½ teaspoon Cinnamon

Instructions

In a bowl, combine all the dry ingredients and keep it aside.
In a larger bowl, whisk together the wet ingredients until well combined and smooth.
Now add the dry ingredients into the bowl and gently mix to combine. Do not beat at this stage as the muffins will turn out hard. Just mix to combine.
Add the chopped apples and cranberries and fold in gently
Preheat the oven to 350 F. Line the muffin tins with liners and gently spray with oil.
Combine all the ingredients mentioned under the streusel and keep it ready.
Fill the muffin tins about ¾th with the batter.
Evenly sprinkle the streusel topping on each muffin tin.
Bake for about 18 to 20 minutes or until the toothpick comes out clean when pricked. Leave it in the tin for about 5 minutes to set and then gently take them out and place them on cooling rack to cool.
Store in an airtight container when completely cool.

Nutrition

More Delightful Muffin Recipes

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Cinnamon Roll Muffins
Cake Yazdi | Persian Cardamom Muffins
Whole Wheat Banana Pineapple Muffins