Rosh Hashanah, the Jewish New Year, is on the horizon, so I thought it would be a good idea to bake something festive this weekend. It is customary to eat apples and honey together on Rosh Hashanah because it represents a “sweet new year.” I was definitely in the mood for something sweet yesterday morning, so I decided to bake these apple honey muffins in honor of the holiday.
Sadly, I am unable to celebrate the New Year with my family this year, but I will be thinking of them as I dig into these yummy muffins every day this week. I will seriously miss my mom’s traditional brisket and matzoh ball soup, as well as my brother’s rave-worthy kugel (Dave freeze me a piece of that, would’ya!?)
These muffins are made with whole wheat flour and are packed with chunks of sweet apples. I added a light cinnamon streusel topping that gives every bite an addictive crunch. Although it’s not required, I highly recommend this extra step.
I know I’ll be making these muffins regularly throughout the fall. They’re perfect for a weekend brunch and your guests will be shocked that they are secretly healthy! You can also freeze any leftovers you have. Just make sure to wrap them tightly in tin foil and then place them in an air-tight freezer bag.
Happy New Year to those of you celebrating, but very importantly, happy EATING to all of you!
These Whole Wheat Apple Honey Muffins are the perfect fall breakfast or snack! They're made with 100% whole wheat flour and NO butter.
- 1 large apple, peeled and diced into 1/4 inch cubes
- 1/2 teaspoon fresh lemon juice
- 1/2 Tablespoon +1/4 cup honey, divided
- 1/8 teaspoon + 1/2 teaspoon cinnamon, divided
- 1.5 cups white whole wheat flour,
- 1 teaspoon baking soda
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 egg whites (or 1 whole egg)
- 4 Tablespoons avocado or canola oil
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 Tablespoon white whole wheat or regular whole wheat flour
- 1/4 cup brown sugar, unpacked
- 1 teaspoon cinnamon
- 1 Tablespoon unsalted butter, cold and chopped into 4 pieces
Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tray with cooking spray.
In a medium bowl combine the diced apple with the lemon juice, 1/2 Tablespoon honey and 1/8 teaspoon cinnamon. Set aside.
In another medium bowl, combine the flour, baking soda, nutmeg, salt, and 1/2 teaspoon cinnamon. Set aside.
In a large bowl whisk together the additional 1/4 cup honey, egg whites, oil, applesauce and vanilla extract. Slowly mix the dry ingredients into the wet ingredients until combined. Stir in the diced apples. Be careful not to overmix.
In a small bowl combine the streusel ingredients. Use your fingers to pinch the butter pieces and form the crumbly topping.
Divide the batter among the 12 muffin cups. Sprinkle each muffin with the streusel topping. Place the muffin tray on the center rack of the oven and bake for 15-17 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for at least 20 minutes and then remove them from the tray and place on a wire rack to continue to cool. Store the muffins in an air-tight container for up to 5 days.