I thought I was going to start off with a series of Retro-blogs, but I made these muffins this morning and they are too good not to write about. If you have any Apple Crisp fans in your life (…ahem, Kristine…) they will love these muffins, which are filled with chunks of diced apple and topped with a sweet cinnamon crumble. 

I made these to bring over to my friends Lydia & Andrew, who had a baby right before Christmas. Lydia was very excited because she can eat them with one hand when she’s holding the baby. Hmmm…did not know this was a priority, but it obviously makes sense. Lots more one-handed snacks coming her way!

Here’s a picture of the new parents and baby Ethan who is wearing his dinosaur tee from Auntie Byn:

Oat & Apple Crumble Top Muffins

Source: Canadian Living Magazine (Disclaimer – I enjoy stealing this magazine from my gym, ripping out recipes I want to try, and bringing it back. Don’t judge me.)

Ingredients:

Muffins

3/4 cup whole wheat flour

1 cup all purpose flour

3/4 cup rolled oats

1 3/4 tsp baking powder

1 tsp cinnamon

3/4 tsp baking soda

1/4 tsp salt

3/4 cup milk

3/4 cup vegetable oil

1 egg

2/3 cup packed brown sugar

1 tsp vanilla

1 large apple, peeled, cored and diced

Crumble Topping

1/3 cup packed brown sugar

1/3 cup chopped pecans

1/4 cup whole wheat flour

2 tbsp butter, melted

1 tsp cinnamon

Directions:

1. Preheat oven to 375.
2. In a large bowl, whisk flours, oats, baking powder, cinnamon, baking soda and salt.
3. In a separate bowl, whisk milk, oil, egg, sugar and vanilla.
4. Pour wet ingredients over dry ingredients, sprinkle with apple, and stir just to blend.
5. Pour into 12 cup muffin tin (either spray with non-stick spray or line with cupcake liners).
6. Mix all topping ingredients together until crumble-y and sprinkle over muffins.
7. Bake for 20-25 minutes. Let cool in pan 5 minutes, they remove to wire rack to cool completely.