Ingredients

• 2 tablespoon packed light brown sugar
• 4 teaspoons whole-wheat flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, cut into small pieces
• 2 tablespoon finely chopped walnuts, (optional)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 large egg
• 1/2 cup apple butter, such as Smucker’s
• 1/3 cup maple syrup
• 1/3 cup apple cider
• 1/3 cup low-fat plain yogurt
• 1/4 cup canola oil

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Step 2

To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.

Step 3

To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Step 4

Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.

Step 5

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.