Apple Cider Muffins

Streusel

2 tablespoons packed light brown sugar

4 teaspoons whole-wheat flour

1/2 teaspoon ground cinnamon

1 tablespoon butter, cut into small pieces

Muffins

1 cup whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1 large egg

1/3 cup packed light brown sugar

1/2 cup unsweetened applesauce

1/3 cup maple syrup

1/3 cup apple cider

1/3 cup low-fat plain yogurt

1/4 cup canola oil

• Preheat oven to 400°F. Line 12 muffins tins with papers.
• 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.
• To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
• Whisk egg and brown sugar in a medium bowl until smooth. Whisk in applesauce, 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.
• 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.