• Skip to main content
  • Skip to primary sidebar

Hungry Girl Por Vida

Hazelnut Streusel Apple Muffins

September 12, 2014 by Leave a Comment

I’m learning a lot. Big things and little things.

Big things like what it means to be the mother of an amazing, wailing, little nugget of baby-boy cuteness, while also being a wife and partner.

Little things like how to get in that daily shower, work with this new dang camera, and fit in making a batch of these muffins complete with a photo (or two) and blog post.

So, while I balance my babe on one arm and type with the other, let me tell you about these muffins. They are the first thing I’ve baked since before Casper was born and they are pretty damn good. The recipe is an adaptation of Joy’s Brown Butter Blueberry Muffins with tart apples in place of the berries, a bit of hazelnut in the streusel, and plenty of cinnamon for some autumnal warmth. Even though this summer has been really good to me–baby! house! beautiful blue sky days!–I’m always ready for fall with it’s crisp air, fallen leaves, and cozy indoor days. These muffins are perfect for the transitioning season–not too long of a bake time, so you don’t heat up your kitchen too much, but just enough warmth and carb-y goodness to make things cozy. WIN.
Print Recipe

Hazelnut Streusel Apple Muffins

Makes about 18 muffins.

If you don’t have, or want to use, flax and wheat germ reduce the milk to 1/3 cup.

Streusel:

3 tablespoons cold, unsalted butter

1/2 cup flour

1/4 cup sugar

1/4 cup hazelnuts, chopped

1/2 teaspoon cinnamon

Muffin Batter:

8 tablespoons unsalted butter

1/2 cup milk

1 egg, plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons ground flax seeds

2 tablespoons wheat germ

3/4 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

2 cups diced granny smith apples (from about 2 peeled and cored apples)

Preheat the oven to 350º F and line two muffin tins with 16 paper liners (I do 12 in one tin, and 6 in the center of the other).

In a bowl pinch the butter into the flour, sugar, cinnamon, and chopped hazelnuts to combine. Set aside.

In a skillet or saucepan melt the butter and heat over medium until the butter becomes foamy, the butter separates, and the solids become brown and smell fragrant like toffee. Remove from the heat and pour into a dish to cool. Set aside.

In a measuring cup whisk the milk, egg + yolk, and vanilla until well combined.

In a mixing bowl whisk together the flour, flax, wheat germ, brown sugar, baking powder, salt, and 1 teaspoon of the cinnamon.  In a separate bowl toss the chopped apples with the remaining cinnamon.

 

Pour the milk and egg mixture into the mixing bowl of the flour mixture and fold until just combined. Fold in the apples. Divide the muffin batter between the lined muffin cups, filling about 3/4 full, and top each muffin with streusel. Bake the muffins in the center of the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.

 

 

 

 

 

More from my site

  • Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese FrostingHazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting
  • Apple-Pecan Crumble Bars for FallApple-Pecan Crumble Bars for Fall
  • Chai Spice Caramel Apple PieChai Spice Caramel Apple Pie
  • Apple + Marionberry Marzipan CrumbleApple + Marionberry Marzipan Crumble
  • Orange Ginger Cream Cheese MuffinsOrange Ginger Cream Cheese Muffins
  • Braided Cinnamon and White Chocolate Swirl Pumpkin BreadBraided Cinnamon and White Chocolate Swirl Pumpkin Bread

Filed Under: breakfast, brunch, quick bread Tagged With: apple, autumn, baking, brown butter, cinnamon, fall, hazelnut, muffins, quick bread, streusel

Previous Post: « Recently on Betty Crocker
Next Post: Lemon Herb Chicken Romano »

Reader Interactions

Comments

  1. Nicole

    September 12, 2014 at 9:09 am

    These sound so good, Cindy! It’s been kinda chilly the past two days, so I’m starting to crave spiced things, but I’m totes going to see if I can still get watermelon at the farmers market tomorrow 🙂 Good luck with your new camera, too! Casper is seriously the cutest little dude!

    Reply
  2. Erika

    September 12, 2014 at 10:08 am

    Baby boy cuteness. That is the best!
    These photos are beautiful my dear!

    Reply
  3. Eileen

    September 12, 2014 at 2:43 pm

    Oh man, these muffins are the perfect idea for the beginning of fall! I love that beautiful streusel.

    Reply
  4. Sarah | The Sugar Hit

    September 12, 2014 at 4:40 pm

    Firstly, if you took these with your new camera, then you are NAILING it. And secondly, hazelnuts are my spirit nut, and apple muffins are my spirit muffin. I love these.

    Reply
  5. carooo

    September 13, 2014 at 5:20 am

    Congrats on the baby boy!and the new cam obviously!I like that kind of vibe in your pictures!Autumn is coming in deed and your recipe is great!

    Reply
  6. Liz @ Floating Kitchen

    September 13, 2014 at 8:38 am

    These are beautiful, Cindy! Seems like you have the hang of your new camera and are balancing everything wonderfully! Can’t wait to try them out.

    Reply
  7. Millie l Add A Little

    September 14, 2014 at 12:59 am

    This looks amazing! I love the streusel topping!!

    Reply
    • cindy

      September 14, 2014 at 9:14 am

      Thanks, Millie!

      Reply
  8. Bec

    September 14, 2014 at 3:19 pm

    My man is a strudel freak so I am going to make this for him – he shall appreciate! Bec x
    http://www.dancingthroughsunday.com.au

    Reply
  9. Amy | Club Narwhal

    September 14, 2014 at 4:33 pm

    You are amazing, Cindy! Juggling babies, cameras, and these delicious muffins cannot be simple but you make everything look absolutely wonderful 🙂 This looks like the perfect Monday breakfast!

    Reply
  10. Amanda @ Once Upon a Recipe

    September 14, 2014 at 8:45 pm

    These look perfect. I love the apple + hazelnut combo! PS. Casper is the cutest!

    Reply
    • cindy

      September 15, 2014 at 11:20 am

      Thank you 🙂

      Reply
  11. Desiree

    September 17, 2014 at 7:22 am

    Hi Cindy! As I was preparing to make these delicious-looking muffins I noticed that the step where we add in the melted butter is missing.

    Reply
    • cindy

      September 17, 2014 at 8:14 am

      Sorry shout that! Fold it
      In with the milk mixture.

      Reply
  12. Laura @ Laura's Culinary Adventures

    September 22, 2014 at 9:26 am

    It sounds like you have your hands full! This is the perfect fall muffin! Yum!

    Reply
  13. Kate @ ¡Hola! Jalapeño

    September 23, 2014 at 10:24 am

    These look lovely and I will definitely be making seeing as I have about 2 tons of apples in my basement! You are doing an amazing job of balancing it all, keep up the good work Mama!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • How Many Eggs Per Day Can Someone Eat On Keto Diet?
  • Paleo Diet vs. Keto: What Are the Differences?
  • Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?
  • Cranberry Ricotta Tart
  • Pumpkin Ganache Cupcakes

Recent Comments

  • Ariana on Pumpkin Ganache Cupcakes
  • Sara @ Cake Over Steak on Pumpkin Ganache Cupcakes
  • Fatimah on Pumpkin Ganache Cupcakes
  • Kelsey @ Appeasing a Food Geek on Pumpkin Ganache Cupcakes
  • Em on Pumpkin Ganache Cupcakes

Copyright © 2023 Hungry Girl Por Vida on the Foodie Pro Theme