Out with nectarines, berries and peaches and in with apples, apples and more apples. Nothing says fall like freshly picked apples and of course, all of the delicious things you can make with them. I have plenty of favorites, like Apple Pie Crumb Bars, Crock Pot Apple Pie Steel Cut Oats, Whole Wheat Apple Cinnamon Cookies with Browned Butter Frosting and now these Whole Wheat Apple Crisp Muffins with Milled Flax Seed.
These tasty little muffins are filled with juicy bits of apple, warm spices, whole grain goodness from Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed and a maple cream cheese filling. We could probably stop here and be completely satisfied, but instead, these muffins get sprinkled with a buttery oat and brown sugar streusel topping that makes them taste even more like apple crisp and oh, so delicious.
Hodgson Mill Naturally White Flour, Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed are the basis for this recipe. All three of them give these muffins a boost of healthy whole grains and the milled flax seed in particular adds Omega-3 Oils which have been found to reduce the risk of heart disease, stroke, some cancers and possibly diabetes. Hodgson Mill is the way to go.
Begin by mixing together the flour, flax seed, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl. Set aside.
In a small bowl, whisk together the egg, milk and oil. Set aside.
Next, halve, core and chop the apples into small pieces – no need to peel the apples first. Set aside.
In a medium-sized bowl, mix the cream cheese, brown sugar, maple syrup, orange zest and cinnamon until well blended. Set aside.
In a small bowl, combine the flour, oats, brown sugar, cinnamon and pecans. Add the butter and use a fork, your fingers, or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
Now that all of the components are ready, let’s make muffins. Make a well in the center of the flour mixture in the large bowl and add the egg, oil and milk mixture. Stir until just moistened.
Add the chopped apples and stir until just combined.
Next, fill lined muffin cups half full with batter. Set aside the remaining batter.
Now add a dollop of the cream cheese mixture to the center of each muffin; a generous tablespoonful will do the trick.
Fill the muffin cups to the top with the remaining batter, covering the cream cheese, and sprinkle with the oatmeal streusel mixture. Bake the muffins in a 400oF oven for 16-18 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool the muffins in the pan for 5 minutes before removing to a wire rack to finish cooling.
Fall and apples go hand in hand and these Whole Wheat Apple Crisp Muffins with Milled Flax Seed are a great way to make use of these flavorful fruits and get a healthy helping of whole grains at the same time. Tender bits of apple are surrounded by a lightly sweet whole grain muffin with a surprise cream cheese middle that adds an extra dimension of deliciousness to each bite. If you’re not sold on these muffins yet, the streusel topping will surely win you over. My favorite part of apple crisp is the buttery brown sugar topping and these muffins do not disappoint. Whether you make these Whole Wheat Apple Crisp Muffins with Milled Flax Seed for breakfast, an afternoon treat or as a special side to go with lunch or dinner, I hope you make them soon. They’re too good to wait for much longer. Enjoy!
Whole Wheat Apple Crisp Muffins with Milled Flax
Maple Cream Cheese Filling
Cinnamon Streusel Topping
- 1 8-oz pkg cream cheese, softened
- 2 Tbsp. maple syrup
- 4 tsp. orange peel grated
- 1/4 tsp. ground cinnamon
- 1 Tbsp. brown sugar
- 1/4 cup Hodgson Mill Naturally White Flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup brown sugar, packed
- 1/4 tsp ground cinnamon
- 1/4 cup pecans, chopped
- 3 Tbsp. butter, chilled
In a large bowl, combine the flour, flax seed, sugar, baking powder, salt, cinnamon and nutmeg. Mix well and set aside. In a small bowl, combine the egg, milk and oil; whisk well and set aside. Halve, core and chop apples; set aside. In a medium-sized bowl, combine the cream cheese, maple syrup, orange rind, brown sugar and cinnamon; mix until smooth and set aside. In a small bowl, combine the flour, oats, cinnamon, brown sugar and pecans; mix well. Add butter to oat mixture and cut in with a fork, fingers or pastry blender until mixture resembles coarse crumbs. Set aside.
Make a well in the center of the dry ingredients in the large bowl and add the egg, oil and milk mixture. Stir until just combined. Fold in apples and scoop batter into lined muffin cups, filling half full; set aside remaining batter. Add one Tablespoonful of cream cheese mixture to each muffin and then cover with remaining muffin batter. Sprinkle each muffin with oatmeal streusel mixture. Bake muffins in a 400o F oven for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan for 5 minutes and then remove to a wire rack to finish cooling.
I used Jonathan apples, but any good baking apple will do. Cooled muffins can be kept in an airtight container for up to three days.
Makes approximately 18 muffins
Adapted from Taste of Home
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.