• Muffin Directions:
  • 1-1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup cinnamon apple sauce
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 2 1/2 tsp. orange zest, grated
  • 1 tbsp orange juice
  • ---------------------------------
  • Crunch Topping Directions:
  • 1/2 cup brown sugar
  • pinch of cinnamon
  • 1/4 cup flour
  • 2 tbsp. butter, softened
  • walnuts, quartered (optional)
  • ---------------------------------
  • Glaze Directions:
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp orange zest, grated
  • 2 tbsp orange juice

I’ve tweaked the recipe to my liking. These are so so so delicious. 

Muffin Directions: 

In a mixing bowl, combine the egg, cinnamon apple sauce, milk, orange juice and the orange zest, stirring until blended. In a second bowl, sift in all the dry ingredients. Then add the dry ingredients to the wet and fold until combined.

Crunch Topping Directions: 

Mix all the crunch topping ingredients in a bowl. You want the butter to be very soft. It should be soft enough to mix the crunch ingredients with your fingers until you have a crumble texture.

Glaze Directions: 

Over low-medium heat, place ingredients into a saucepan. Heat the ingredients until it becomes slightly bubbly. The texture should be a thick syrup consistency.

Baking Directions:

Spoon the batter into the muffin tins or cupcake papers, filling each cup about 1/2 full, then sprinkle the batter with the crunch topping. Bake 180°C/350°F for 20 to 30 minutes or until cake tester comes out clean. Remove the muffins from the oven and while muffins are hot drizzle them lightly with orange glaze.

Photo by Phil and Pam Gradwell (to be) via Flickr using a CC-BY license.

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