An awesomely apple-y muffin topped with pie-crust-like crumbs.
Yield: 12muffins
Ingredients
Topping:
1/2cuppacked brown sugar
1/3cupall-purpose flour
1/4cupquick-cooking oats
1/4cupmelted unsalted buttercan sub 3 tablespoons canola oil
1teaspoonground cinnamon
Muffins:
2 1/2cupsall-purpose flour
1cuppacked brown sugar
2teaspoonsbaking soda
1teaspoonground cinnamon
1/2teaspoonfine salt
1cupbuttermilkcan substitute 2 teaspoons white vinegar + enough milk or almond milk to equal 1 cup total
1/3cupvegetable oil
1/3cupapplesauceor sub another 1/4 cup vegetable oil if you don't have applesauce
1large egg
2teaspoonspure vanilla extract
2cupsdiced firm tart apples, peeled or unpeeled (your preference)1 medium apple) (such as Granny Smith
Instructions
Preheat the oven to 350 degrees Fahrenheit. Pull out a 12-cup, standard-size muffin tins and line with cupcake liners or spray with non-stick cooking spray.
Mix the topping ingredients together in a small bowl until crumbly, and set aside.
In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon. In a medium bowl, mix together the buttermilk, vegetable oil, applesauce (if using), egg, and vanilla. Pour the wet ingredients over the dry and mix just until combined. Fold in the diced apples.
Divide batter between the 12 muffin tins. Crumble 1 heaping tablespoonful of the topping mixture over each one.
Bake just until the muffin tops spring back when you tap them, 20-25 minutes.
Let cool for about 10 minutes, then sit back and watch them disappear (just don't forget to save a few for yourself!)