Apple Streusel Muffins

Recipe from Diabetic Living
Apple Streusel Muffins
1  muffin each
25 mins
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour or white whole wheat flour
  • 1/3 cup packed brown sugar*
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons apple pie spice
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 3/4 cup shredded, peeled apple (1 medium)
  • 2 tablespoons finely chopped pecans
  • 1 tablespoon flax seed meal or toasted wheat germ
  • 1 tablespoon packed brown sugar*
  • 1 tablespoon butter
Related Video
How to Make Muffins

This breakfast staple is easy to make with a variety of flavors. Learn how to make muffins and you will be able to whip up a Sunday breakfast in no time.

Preheat oven to 375 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine buttermilk, egg, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
In a small bowl combine pecans, flax seed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
Bake 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove muffins from muffin cups. Serve warm.


  • *Sugar Substitutes:

    Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar in the muffins. We do not recommend using sugar substitute for the 1 tablespoon brown sugar in the topping.

    PER SERVING WITH SUBSTITUTE: Same as above, except 142 calories, 21 g carbohydrate, 4 g total sugar, 200 mg sodium, 10% calcium, 7% iron. Exchanges: 0 other CHO. Carb choice: 1.5.

nutrition information

Per Serving: cal. (kcal) 165, Fat, total (g) 5, chol. (mg) 4, sat. fat (g) 1, carb. (g) 26, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 10, pro. (g) 5, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.18, Riboflavin (mg) 0.26, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 36.29, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 202, Potassium (mg) 138, calcium (mg) 111.06, iron (mg) 1.44, Starch () 1.5, Other Carb () 0.5, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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