Whole Wheat Apple Crisp Muffins with Milled Flax

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Dietary: Kosher, Peanut-Free, Vegetarian

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!

Prep: 15 min
Total Time: 33 min
Yield: 18 muffins



  • Preheat oven to 400°F. 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 zest, brown sugar and cinnamon; mix with electric mixer until smooth, 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.
  • Place one Tbsp. cream cheese mixture in center of each muffin batter,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 400°F 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.
    Cooled muffins can be kept in an airtight container for up to three days.
  • Notes: Any good baking apple will do, such as Jonathan, Granny Smith, Winesap, or Rome.