Once upon a time, I needed to make something for my family to eat for breakfast, but the cupboards were looking pretty bare. A quick inventory revealed that I did not possess the necessary ingredients for any of our favorite breakfast recipes. One thing I did have in abundance was applesauce, and soon an amazing recipe was born. My four year old (a.k.a. the pickiest eater this side of the Mississippi) actually ate an entire muffin. A whole one. All of it. What further proof do you need of the quality of this recipe? She also likes these muffins, in case you are curious.
I love a good, crumbly streusel topping on a muffin ❤️
First you combine softened butter with flour, sugar, and cinnamon to make your streusel.
Set aside your streusel and beat together all the wet ingredients plus the sugar.
Then beat in the dry ingredients and you are ready to divide the batter into the muffin pan.
Top with streusel and prepare to bake.
About 25 minutes later…who else can appreciate a big, round, overflowing muffin top?
Applesauce Streusel Muffins
Prep Time: 15 minutes
Bake Time: 24 minutes
Makes 1 dozen
1 cup sugar
1 cup yogurt
1/4 cup canola oil
3/4 cup applesauce
1 tsp vanilla
3 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups all purpose flour
1/2 cup flour
1/3 cup sugar
1/2 stick salted butter, softened
1/2 tsp cinnamon
Preheat oven to 400F. Prepare the streusel topping by combining the flour, sugar, and cinnamon in a small bowl, then cut in the butter with a fork until clumpy crumbles form. Set aside.
Beat together the wet ingredients plus the sugar. When they are completely combined, add in the baking powder, salt, and cinnamon. Mix again and then beat in the flour, just until combined.
Lightly spray a muffin tin with cooking spray and spoon in the muffin batter. Evenly distribute the streusel topping over each muffin, pressing the topping in lightly to keep it from rolling off when you move the tin.
Place the muffins in the oven and reduce the temperature to 375F. Bake for 22-24 minutes, until the muffins are golden brown. Cool for 10 minutes then enjoy, or allow to cool completely before storing in an airtight container.
This recipe was adapted from this Blueberry Muffin recipe. I use a slightly modified version of it whenever I make blueberry muffins.