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Categories: Breads, Breakfasts

Mesquite apple muffins with streusel topping

Mesquite apple muffins with streusel topping
Glenn Koenig / Los Angeles Times

It had a beautiful aroma. There was something roasted, like coffee or chocolate, then a stronger smell suggesting some fruit (perhaps dried cherries -- or was that coconut?) together with a note of spice: cinnamon, maybe nutmeg. The mystery substance ... Read more

Total time: About 1 hour | Serves 12
Note: From test kitchen manager Noelle Carter. Mesquite flour can be found online as well as at select health-food stores.
  • 2 1/4 cups flour, divided
  • 1/4 cup plus 1 teaspoon mesquite flour, divided
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 1/4 cup plus 3 tablespoons brown sugar, divided
  • 1/2 cup butter plus 1 tablespoon, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1 cup peeled and chopped tart apple, such as Granny Smith

Step 1Grease 12 muffin tins and heat the oven to 375 degrees.

Step 2In a medium bowl, sift together one-half cup flour with 1 teaspoon mesquite flour and 3 tablespoons each sugar and brown sugar. Using your fingers, mix one-fourth cup plus 1 tablespoon of the butter into the dry ingredients, until the mixture is combined and resembles small peas. Set aside.

Step 3In a large bowl, sift together the remaining flours, sugars, baking powder, baking soda and salt.

Step 4Melt the remaining one-fourth cup butter in a small bowl. In a medium bowl, whisk together the eggs. Whisk in the sour cream, then the milk, vanilla and melted butter.

Step 5Whisk the wet ingredients into the dry ingredients just until smooth. Fold in the apple. Drop the batter into the pan to fill each tin three-fourths full. Sprinkle the streusel topping evenly over each of the tins; you will use all of the topping.

Step 6Place the muffins in the oven, and bake until the topping is golden and a toothpick inserted comes out clean, about 30 minutes. Allow the muffins to cool on a rack for 15 minutes before unmolding. The muffins will keep for 3 to 5 days.

Each muffin:
293 calories; 5 grams protein; 38 grams carbohydrates; 2 grams fiber; 14 grams fat; 8 grams saturated fat; 67 mg. cholesterol; 237 mg. sodium.
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