Low-Fat Crumb Cake Muffins

Low-Fat Crumb Cake Muffins

I have noticed that the entire family seems crabby after eating a pancake or waffle breakfast. No one agrees– because we all love having pancakes and waffles! When my daughter asked for muffins this weekend, I searched through so many recipes to find one that was not too sweet (& that we had the ingredients to make!). These muffins have very little sugar or butter -their moistness comes from applesauce and buttermilk. I modified the recipe to use some whole wheat flour as well. They are best served warm out of the oven. The sweetness in the topping gives them just enough to eat them plain. This recipe is adapted from Martha Stewart Living.

  • Yield: Makes 12
  • 1/2 cup rolled oats
  • 1/4 cup packed light-brown sugar
  • 2 tablespoons finely chopped candied ginger, optional
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour (I use 1/2 cup whole wheat)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large egg whites, lightly beaten
  • Vegetable-oil cooking spray
  1. In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
  2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
  3. Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 20 minutes on convection. Cool in pan for 10 to 15 minutes before serving.
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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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