Adapted from Land o' Lakes
Rating: 8 out of 10
STREUSEL TOPPING: 2/3 cup milk chocolate chips (or semi-sweet, if you prefer)
1/2 cup toasted walnuts or pecans, broken or chopped
3 Tbsp. quick oats
1/4 cup sugar (I used 3/4 tsp. Stevia + 2 Tbsp. brown sugar)
1 Tbsp. melted butter
1/2 tsp. cinnamon
Combine all ingredients in small bowl; set aside.
MUFFINS: 2 Tbsp. melted butter
3/4 cup sugar (I used 1/2 cup sugar + 1/2 Tbsp. Stevia)
2 large eggs
1 tsp. pure vanilla extract
1 tsp. coffee essence*
1 cup light sour cream
1/2 cup applesauce
1 cup Ultragrain flour (or 1 cup all-purpose flour, if preferred)
1/2 cup quick oats (not instant)
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
*Coffee essence: Combine equal parts of instant coffee granules and coffee brandy, or your favorite liqueur. Store in fridge to use as needed.
DRIZZLE: Purchased caramel topping
Heat oven to 350F. Spray a 12-cup muffin tin with non-stick cooking spray, or grease well.
In medium bowl, whisk together butter, sugar, eggs, and flavorings. Add sour cream and applesauce and whisk till smooth and well combined. In a separate large bowl, whisk together remaining ingredients. Add wet ingredients all at once to dry ingredients and whisk lightly, till just barely combined. Do not overmix.
Spoon half of batter into muffin wells. Top with half the streusel. Repeat. Bake 16-17 minutes, or till muffins are done. (Test with toothpick.) Cool in pans 10 minutes, then lift muffins out of pans onto wire rack to finish cooling. Before serving drizzle with microwaved caramel topping, if desired. Yield: 12 muffins