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  • Cinnamon Streusel Muffins

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    Cinnamon Streusel Muffins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • nonstick canola oil spray STREUSEL
    • 2 2/3 Tbsp. dark brown sugar *Brownulated
    • 1 1/3 Tbsp. unbleached all-purpose flour
    • 1/3 tsp cinnamon MUFFINS Dry Ingredients
    • 1 c. unbleached all-purpose flour spooned into measuring c. and leveled
    • 1 c. whole wheat flour spooned into measuring c. and leveled
    • 2 2/3 tsp grnd cinnamon
    • 1 1/3 tsp baking pwdr
    • 2/3 tsp baking soda
    • 1 1/3 dsh salt Wet Ingredients
    • 1 1/3 c. unsweetened applesauce
    • 2/3 c. packed dark brown sugar *Brownulated
    • 1 1/3 lrg egg
    • 1 1/3 Tbsp. canola oil
    • 1 1/3 tsp vanilla extract

    Directions

    1. Makes 1 dozen
    2. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray nine 2 3/4 X 1 1/2-inch nonstick muffin c. with oil. (Fill the remaining 3 c. half-full with water to keep them from smoking and pan from warping.)
    3. To make streusel, mix brown sugar, flour, and cinnamon in a small bowl till well combined. Set aside.
    4. In a large bowl, whisk together the dry ingredients for muffins. Set aside.
    5. In another large bowl, beat the wet ingredients on high using a handheld mixer for about 2 min (till frothy).
    6. Make a well in the center of the dry ingredients and pour in the wet mix. Stir with a spoon just till moistened. Don't overmix.
    7. Spoon about 1 heaping Tbsp. of batter into each prepared muffin c.. Sprinkle each with a scant tsp. of streusel mix. Top with remaining batter and then remaining streusel.
    8. Bake till the tops spring back when pressed gently in center, about 20 min. Don't overbake.
    9. Cold in the pan for 10 min on a cake rack before removing from the c..
    10. Serving Ideas : Serve hot or possibly cold completely on the rack.
    11. Description: "Lowfat Cinnamon Muffins"
    12. NOTES :* indicates my substitutions (JaneStarr)

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