Apple Strudel and being Slovenian go hand in hand; I come from a nation that loves their strudel. The country side is dotted with little villages that all have their own unique variations of strudel dough and fillings. We took our recipe one step further and turned into rich apple strudel muffins; perfect for company or snacking but they won’t last long
2 cups of flour
¾ cup sugar (white or brown)
¾ cup milk
½ cup oil or butter
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla
2 cups of chopped or shredded apples (we use a combination of both to really distribute the apple flavour throughout the mix) coated with cinnamon sugar to taste
Optional: ½ cup ground or finely chopped walnuts
Heat oven to 375F and line muffin tin with muffin cups.
Combine dry ingredients together leaving a well in the center of the bowl.
Add in wet ingredients and prepared apples and incorporate until well blended but do not over mix, you want this recipe on the lumpy side.
Fill muffin cups about ¾ full; we use an ice cream scoop making.
Top with Oat Streusel topping (scroll down to the bottom below our picture gallery for our recipe); use a pastry brush to brush off the access off the pan as the excess will cook fast and burn leaving an unpleasant odour in the oven and throughout the kitchen.
Bake for 20 minutes or until golden brown or springy to the touch.
Feel free to flip through our step by step pictures below!
Our Oat Streusel Topping can be made ahead and stored in the refrigerator for up to a month.
½ cup of butter
¼ to ½ cup of quick oats
½ cup of white or brown sugar
1 cup flour
Combine all ingredients into a bowl; using a pastry cutter or a large fork work the ingredients together until they resemble a fine crumble; use as a topping on all your favourite baked goods.