Whole Wheat Apple Crisp Muffins with Milled Flax

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Filled with juicy bits of apple, warm spices, and whole grain goodness from Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed --plus a maple cream cheese filling and a buttery oat and brown sugar streusel topping!




Preheat oven to  400F. Prepare 18 muffin cups with paper liners.

In a large bowl, mix together flour, flax seed, sugar, baking powder, salt, cinnamon and nutmeg.  Set aside.  In a medium bowl, whisk together egg, milk and oil; set aside.  Halve, core and chop apples; set aside.  

To make cream cheese filling, in a medium-sized bowl, combine  cream cheese, maple syrup, orange rind, brown sugar and cinnamon; mix with electric mixer until smooth and set aside.   

Add blended egg-milk-oil to dry ingredients, and stir until just combined.  Fold in apples. Scoop a little batter into each lined muffin cup, filling about 1/3-1/2 half full.  Add one Tablespoon of cream cheese mixture in center of each muffin, then cover cream cheese with a spoonful of remaining muffin batter.

To make streusel topping, in a small bowl, mix together flour, oats, cinnamon, brown sugar and pecans. Cut in butter with a fork, fingers or pastry blender until evenly crumbly.  Sprinkle each muffin with oatmeal streusel mixture.

Bake muffins at 400F for 16 to 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 from pan to cool completely on a wire rack.


Any good baking apple will do, such as Jonahan, Granny Smith, Winesap, or Rome. Cooled muffins can be kept in an airtight container for up to three days. 


Makes approximately 18 muffins Print this Recipe

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