Apple Cinnamon Crumble Muffins

The Austin Bakes group did it again. After coming together in 2011 for a hugely successful fundraising bake sale following the earthquake and tsunami in Japan, additional sales have been held over the years to raise funds for recovery efforts from natural disasters and other crises. Immediately after Hurricane Harvey, this most recent bake sale was planned. Local food bloggers, food enthusiasts, and food businesses all volunteer their time and donate baked goods for multiple locations that are set up around Austin. And, once again, the local community was incredibly supportive of the event. The goal of raising $20,000 was achieved, and the online giving page is still active for additional donations. I love an opportunity to bake for a good cause, and right away I started pulling cookbooks off the shelves to decide what to make this time. I often reach for the Huckleberry book for baking, and the Muffins chapter is one I want to bake through page by page. For the bake sale, I made both the Chocolate Chunk Muffins and the Apple Cinnamon Crumble Muffins. I really liked both recipes, but I want to tell you more about the Apple Cinnamon Crumble Muffins since they’re so great for fall. 

Perfectly timed, I had receivced local apples from my CSA to use here. The apples were peeled and grated, and I waited to do that until just before folding into the batter to prevent the apple from turning brown. First, the crumble mixture was made with oats, whole wheat flour, softened butter, brown sugar, honey, millet, chia seeds, ground flax seeds, and a little salt. The butter was worked into the other ingredients by hand until well mixed and crumbly. Then, it was refrigerated. For the muffin batter, whole wheat flour, almond flour, wheat germ, millet, chia seeds, ground flax seeds, oats, cinnamon, baking powder, baking soda, brown sugar, granulated sugar, and salt were whisked together. In a separate bowl, melted butter, honey, buttermilk, oil, an egg, and vanilla were combined. The wet ingredients were added to the dry, and the batter was stirred to combine. Last, the grated apple was folded into the batter. After the muffins cups were filled, the chilled crumble mixture was sprinkled on top of each, and the muffins were baked for about 20 minutes. 

This is a muffin that’s packed with lots of good-for-you stuff, but it’s not at all a boring health-food kind of muffin. Even with the wholegrains and seeds, the interior has a very tender crumb. And, a crumble topping and I are always friends. I was happy to bring these to the bake sale, but now I want to bake another batch all for myself. 

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