Apple Cardamom and Ginger Streusel Muffins

Apple, Cardamom and Ginger Streusel Muffins

muffin batter:

  • 2/3 cup grated apple (1 medium-large or 2 small apples)
  • 2/3 cup light brown sugar, loosely packed
  • 2 tablespoons honey
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 tablespoon vanilla
  • 3/4 cup non-fat plain Greek yogurt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom

streusel topping:

  • 2 tablespoons light brown sugar
  • 8 tablespoons all-purpose flour
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon crystallized or candied ginger, chopped
  • 2 tablespoons unsalted butter, softened

Preheat the oven to 350.  Spray a muffin pan with non-stick spray (the muffins will overflow to create muffin tops, so the spray will keep them from sticking where they spill over), then line the pan with 12 paper liners.

In a large bowl, whisk together the grated apple, brown sugar, honey, oil, eggs, vanilla and yogurt until well combined.  In a separate bowl, combine the flour, baking soda, salt, nutmeg, ginger and cardamom.  Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

Fill the muffin cups with the batter; they will be full, almost to the top.  In a small bowl, combine all the streusel ingredients, using your fingers or a fork to mash the butter into the dry ingredients until moist and crumbly - I like my streusel topping a little more dry and crumbly, but if you like yours more moist and buttery, just increase the amount of butter.  Sprinkle the streusel topping over the batter and gently press it into the batter.

Bake muffins for 18-22 minutes, until the topping is golden and a toothpick comes out clean.  Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool for 10 minutes before serving.

Yields 12 muffins.

Recipe from Curly Girl Kitchen