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Apple Spiced Potato Muffins

Whole wheat muffins with spiced apples and shredded potatoes, topped with a potato cream cheese streusel.
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Print Recipe
Total Time30 Mins
Prep Time10 Mins
Cook Time20 Mins
ServingsServes 12
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchDessertSnack

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 12

Description

Whole wheat muffins with spiced apples and shredded potatoes, topped with a potato cream cheese streusel.

Ingredients

+

Muffin batter

  • 1 ½ cups (204 g) Whole Wheat Flour
  • ¼ cup (60 g) Potato, Dehydrated Hash Brown Shreds
  • 1 ½ cups (150 ml) Water, Hot
  • 2 tsp (5 g) Cinnamon
  • 1 tsp (4 g) Baking Soda
  • ½ tsp (3 g) Baking Powder
  • ½ tsp (5 g) Salt
  • 1 cup (118 g) Apples (Shredded)
  • ½ cup (118 ml) Buttermilk
  • ½ cup (100 g) Brown Sugar
  • ¼ cup (59 ml) Vegetable Oil
  • 2 ea. (126 g) Eggs, Large
  • 1 tsp (5 ml) Vanilla Extract
+

Potato Cream Cheese Streusel

  • ½ cup (100 g) Brown Sugar
  • ½ cup (68 g) Flour, All Purpose
  • 4 oz (113 g) Cream Cheese
  • ¼ cup (60 g) Potato, Dehydrated Hash Brown Shreds

Preparation

  1. Gather and scale all ingredients.
  2. Preheat the oven to 350°F (176°C).
  3. To rehydrate dehydrated hash browns, add hash browns in a bowl, then in a small pot, add water and heat till simmers and pour over hash browns and cover, and let sit for 12 minutes, and drain excess water or follow manufacturer’s instructions. Then divide the rehydrated hash browns into two equal portions and set them aside.
  4. In a large bowl, gently whisk flour, spices, baking soda, baking powder, and salt. Then add in one of the portions of hash browns that you set aside of rehydrated hash browns and toss to fully coat.
  5. In a separate large bowl, whisk shredded apples, buttermilk, brown sugar, oil, eggs, and vanilla extract.
  6. Add the buttermilk mixture into the flour mixture. Using a spatula, fold ingredients until just combined. Do not overmix.
  7. To make potato cream cheese streusel, cut the cream cheese into small cubes and place it in a small bowl, add brown sugar, all-purpose flour, and the second portion of hydrated hash brown shreds that was set aside, then gently mix until fully combined.
  8. Place muffin/cupcake liner into a standard muffin pan and lightly spray with pan spray (optional).
  9. Use a 2 oz or ¼ cup portion scoop and scoop into liners on a muffin pan and top off the muffin batter with potato cream cheese streusel roughly 2 tbsps.
  10. Place the pan into the preheated oven and bake for 16-18 minutes or until an inserted toothpick comes out clean. Remove muffins from the oven, place on a cooling/wire rack, and let cool. Then enjoy.

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Nutrition Facts Per Serving

Calories

260

Fat

9g

Sodium

350mg

Cholesterol

45mg

Vitamin C

0.02mg

Carbohydrates

40g

Fiber

2g

Protein

5g

Potassium

188mg

Sugar

18g

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