These muffins are a delightful treat, combining the warm flavors of cinnamon and apple with a crunchy streusel topping.
Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, and salt.
Sifting helps to aerate the flour and mix the dry ingredients evenly.
Cut in the shortening using a pastry blender until the mixture resembles fine crumbs.
Ensure the shortening is cold for a better crumb texture.
In a separate bowl, combine the egg substitute and soymilk.
Let the mixture sit for a minute to allow the egg substitute to hydrate.
Add the wet mixture to the dry ingredients, stirring just until combined.
Do not overmix to keep the muffins tender.
Fold in the chopped apples gently.
Coating the apples in a bit of flour before folding can prevent them from sinking.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Use an ice cream scoop for even portions.
In a small bowl, mix together the brown sugar, pecans, and cinnamon.
Ensure the pecans are evenly coated for a consistent topping.
Sprinkle the streusel topping over each muffin.
Press the topping lightly into the batter to help it adhere.
Bake in the preheated oven for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
Pair with a hot beverage for a comforting treat.
