We love a good muffin for breakfast around here. Our favorite way to start a nice day off is with some fresh muffins and hot coffee. This recipe is adapted from my trusty old Betty Crocker's Cookbook. I had some apples which turned out to be less than ideal for eating fresh, so I decided to use them in place of blueberries and the results were so delicious.
My little helper is old enough to actually be helpful now, so we got everything ready at the table where he could reach and got to work. He was in charge of placing the paper muffin cups in the tin and also in charge of the streusel topping. I was in charge of cutting up the apples, measuring and mixing, but he helped out with that too.
Apple Chai Muffins
1/4 cup all purpose flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
2 Tablespoons cold butter
3/4 cup milk ( I used a dollop of sour cream in with the milk and I think yogurt or buttermilk would also be great.)
1/4 cup vegetable oil
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 chai teabag, opened and poured out
1 heaping cup (or about two small apples worth) chopped apples
Heat oven to 400 degrees.
Line 12 muffin cups with papers.
Make the streusel topping in a small bowl first and set it aside.
Beat the milk, oil and egg in a large bowl. Stir in the flour, sugar, baking powder, salt and chai tea until the batter is just barely moistened. Gently stir in the apples. The batter will be very thick and lumpy. Divide evenly between the muffin cups and sprinkle each with about 1 Tablespoon topping. Press the topping down gently on each muffin.
Bake for 20 to 25 minutes or until golden brown. Enjoy a homebaked breakfast treat that's not too sweet and full of healthy apples!