Whole Wheat Apple Butter and Apple Cider Tea Muffin

This is a perfect breakfast for fall! With season's apples, this is a delicious muffin to start the day. The streusel topping adds to the flavors of the muffin. This muffin uses aplle butter and apple cider tea. This can be veganized by relacing butter with oil and milk with plant based milk.

My friends' backyard has three apple tress and they gave amazing yield. I got a good amount of apples. They tasted great. After eating fresh apples, we enjoyed Apple Cinnamon Oats, apple crisp, apple pie. Then also we had so much left and I made Slow Cooker Apple Butter. Apple butter can be used in many ways and adding to muffin gives a wonderful flavor to it.

Along with apple butter, I steeped a couple of Republic of Tea Apple Cider Tea in milk. That enhanced the flavor of the muffins. Apple Cider Milk Tea with Boba and Caramel Apple was a divine, refreshing drink that used Republic of Tea apple cider tea. The entire home smelled of apples and cinnamons when it was baking. In fact, when my daughter came back, she asked whether she could have a slice of apple pie. That amazing aroma. The muffins tasted amazing.

September being #NationalWholeGrainsMonth, I made this muffin using wholewheat flour.Regular all purpose flour makes wonderful muffins too. This is an eggless recipe. We loved the whole wheat version and is an amazing breakfast on the go or a snack. This can be kept at room temperature for 1-2 days, depending upon the season. Or can be refrigerated for more shelf-life. Just pop them in the warm to warm and enjoy a delicious breakfast.

I am sharing this for this month's #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I am linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients

Makes 12

Whole wheat flour - 1.5 cups

Apple butter - 1/4 cup

Republic of Tea Apple cider tea - 2 to 3 bags

Brown sugar - 2/3 cup

Vanilla - 1 tsp

Flaxseed powder - 1 tbsp

Butter - 5 tbsp

Milk - 1 and 1/4 cup plus a tbsp

Salt - 1/8 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Walnuts - 2 tbsp

Raisins - 3 tbsp

Cinnamon - 1/4 tsp

For Streusel Topping

Oats - 1/3 cup

Whole wheat flour - 2 tbsp

Brown sugar - 3 tbsp

Butter - 1.5 tbsp

Walnuts - 2 tbsp

Cinnamon - 1/8 tsp

Method

To a quarter cup of milk, add the flax seed powder, mix and set it aside to gel. Heat the remaining milk to a boil, put the tea bags and set aside for 5 minutes to steep. Squeeze and discard the teabags.

In the meantime, mix the ingredients for the streusel topping and set aside.

To a bowl, add the flour, salt, baking powder, baking soda, cinnamon, and set aside.

Beat well butter and brown sugar. Add the flaxed egg, tea steeped milk, vanilla, and apple butter. Combine well.

Add this to the dry ingredients, mix quickly. Dust the raisins and walnuts in a little flour, add to the muffin batter, and fold.

Add the batter to the lined muffin pans, to two-thirds the quantity in each cavity.

Divide the streusel topping equally on top of the muffins.

Bake at 350 degrees for 16 minutes or until a toothpick inserted comes out clean.

Remove from the oven, cool, and serve. The leftovers can be stored in refrigerator for a couple of days. Pop it in the oven to warm, and serve.

Here are the links to muffin recipes for September 2021 #MuffinMonday. Thanks, Stacy and Wendy.

• A Day in the Life on the Farm: Apple Zucchini Muffins
• Jolene's Recipe Journal: Buttermilk Oatmeal Muffins
• Food Lust People Love: Cane Syrup Banana Muffins
• Zesty South Indian Kitchen: Prickly Pear Muffins
• Palatable Pastime: Sage Stuffing Muffins
• Magical Ingredients: Whole Wheat Apple Butter and Apple Cider Tea Muffins
• Karen's Kitchen Stories: Whole Wheat Sunflower Seed Muffins