Low-Fat Crumb Cake Muffins

I have noticed that my entire family seems crabby after eating a pancake or waffle breakfast. No one agrees- because we all love having pancakes and waffles on Sunday mornings. 🙂 When my daughter asked for muffins this weekend, I did a thorough search to find a minimally sweet variety.

These muffins have very little sugar, butter, or oil. Their moistness comes from applesauce and buttermilk- perfect. The sweetness in the topping gives them just enough indulgence.

This recipe was adapted from Martha Stewart Living. I modified the recipe to incorporate whole wheat flour and to bake on convection. They were best eaten warm from the oven.

Yield: Makes 12 standard muffins

For the Topping:

  • 1/2 cup rolled oats
  • 1/4 cup packed light-brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted

For the Muffin Batter:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon coarse salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large egg whites, lightly beaten
  • vegetable-oil cooking spray

To Make the Topping:

  1. In a medium bowl, combine oats, brown sugar, 2 T all-purpose flour, and melted butter. Stir until thoroughly combined; set aside.

To Make the Muffins:

  1. Heat the oven to 350 degrees, preferably on convection.
  2. Coat the muffin tins with cooking spray, and set aside.
  3. Combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl; whisk to combine.
  4. Place buttermilk in a 2 cup liquid measuring cup. Add the applesauce, vegetable oil, and egg whites; whisk to combine.
  5. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until well combined.
  6. Using a cookie scoop, place 3 tablespoons batter in each greased muffin tin.
  7. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake.
  8. Bake until a cake tester comes out clean, about 15 minutes on convection.
  9. Cool in pan for 5 minutes before serving or cooling on a wire rack.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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