Several years ago, I went to a catered community event, and on the muffin tray was an amazingly delicious spiced muffin with a crunchy topping.  The muffin was so memorable that I tried for a few years to find a recipe that would recreate that wonderful treat.  I stumbled across two separate recipes, and added my own special touch, to create my all-time favourite muffin.

The secret to the tasty, crunch topping is to use raw sugar.  I have tried using other sugars, but they melt into gooey clumps.  I also try to incorporate whole wheat flour in most of my baking, but since this recipe used bran flakes, it adds a good dose of fibre while staying light and moist.

1. 1.In a large bowl, combine 2 cups unbleached flour, 1 cup brown sugar, 1/2 cup wheat bran, 1-1/2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp ground nutmeg, 1 tsp ground allspice, 1/2 tsp salt.  Don’t be afraid of the amount of spice, it’s really quite wonderful.  Set aside.
   

2. 2.In a smaller bowl, whisk together 2 eggs, 1 cup applesauce, 1/2 cup milk, 1/3 cup melted butter, and 1 tsp vanilla.  Set aside.
   

3. 3.In an even smaller bowl, stir together 2 tbsp raw sugar, 1 tbsp wheat bran, and 1 tsp cinnamon.  Set aside. Preheat your oven and prepare your muffin tins, by either greasing them or using muffin papers.
   

4. 4.Coarsely chop 2 cups of apples, about 3 medium apples.  I love biting into sweet chunks of apple in my muffin, so I leave the pieces big.  If you want a more even distribution of fruit, chop them smaller or grate the apple.
   

5. 5.Toss the apples into the flour mixture.  Pour in the egg mixture, and stir until just moistened.
   

6. 6.Spoon the batter into the muffin tins.  This recipe makes 24 medium muffins, or 48 mini muffins.  With a small spoon, sprinkle the raw sugar mixture over the tops of the batter.
   

7. 7.Bake muffins at 375’F for 20-25 mins, or mini muffins about 12-14 mins.  Cool in the pan for five minutes, then flip onto a wire rack to cool completely.
   

8. 8.Don’t they look yummy?  Check out those chunks of apple.  Store for up to 3 days in an airtight container.  These also freeze well.  They are amazing warmed up with a bit of butter.  Mmmmm.  Ok, excuse me please, I’m of to have another muffin.
   

APPLE SPICE MUFFINS

Prep: 20 mins

Bake: 20 mins

Oven: 375’F

Yield: 24 regular muffins

2 cups unbleached flour

1 cup brown or raw sugar

1/2 cup wheat bran

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground allspice

1/2 tsp salt

2 eggs

1 cup applesauce

1/2 cup milk

1/3 cup melted butter

1 tsp vanilla

2 tbsp raw sugar

1 tbsp wheat bran

1 tsp cinnamon

2 cups chopped apples

 

1. 1.In a large bowl, combine flour, brown sugar, 1/2 cup wheat bran, baking powder, baking soda, 1 tsp cinnamon, nutmeg, allspice, and salt.  Set aside.
   

2. 2.In a medium bowl, whisk together eggs, applesauce, milk, butter, and vanilla.  Set aside.
   

3. 3.In a small bowl, stir together 2 tbsp raw sugar, 1 tbsp wheat bran, and 1 tsp cinnamon.  Set aside. Preheat your oven and prepare your muffin tins, by either greasing them or using muffin papers.
   

4. 4.Chop of apples.
   

5. 5.Toss the apples into the flour mixture.  Pour in the egg mixture, and stir until just moistened.
   

6. 6.Spoon the batter into the muffin tins.  With a small spoon, sprinkle the raw sugar mixture over the tops of the batter.
   

7. 7.Bake muffins at 375’F for 20-25 mins, or mini muffins about 12-14 mins.  Cool in the pan for five minutes, then flip onto a wire rack to cool completely.
   

8. 8.Store for up to 3 days in an airtight container.  These also freeze well.
   

Makes 24 medium muffins or 48 mini muffins.