Recipes and Cooking Apple-Streusel Muffins 3.8 (13) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 30, 2008 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cool Time: 5 mins Bake Time: 18 mins Total Time: 48 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup all-purpose flour 1 cup whole wheat flour or white whole wheat flour ⅓ cup packed brown sugar 2 ½ teaspoon baking powder 1 teaspoon apple pie spice ¼ teaspoon salt 2 eggs 1 cup buttermilk 2 tablespoon canola oil ¾ cup shredded, peeled apple (1 medium) 2 tablespoon finely chopped pecans 1 tablespoon flaxseed meal or toasted wheat germ 1 tablespoon packed brown sugar 1 tablespoon butter Directions Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full. In a small bowl combine pecans, flaxseed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm. Rate it Print Nutrition Facts (per serving) 163 Calories 6g Fat 25g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 163 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 39mg 13% Sodium 167mg 7% Total Carbohydrate 25g 9% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.