APPLE STREUSEL MUFFINS

What better way to celebrate fall than with delicious muffins right out of the oven. These apple muffins are moist and have a streusel topping. They are a great way to start the day along with a hot cup of coffee.

Streusel Topping

1/3 c. light brown sugar

2 T. all-purpose flour

¼   tsp. ground cinnamon

1 T. butter, room temperature

Muffin

2 c. all-purpose flour

1 T. baking powder

¾ tsp. ground cinnamon

¼ tsp. salt

2/3 c. firmly packed light brown sugar

1 ½ c. finely chopped peeled tart apples

2 lg. eggs, lightly beaten

1 c. milk

½ c. canola oil or melted, cooled butter
1 tsp. vanilla extract

 

Preheat oven to 400˚F. Grease a standard 12-cup muffin pan or line with 12 muffin pan liners. Prepare Topping:  In small bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles course crumbs. Set aside. Muffin: In large bowl, sift the flour baking powder, cinnamon and salt. Stir in the brown sugar and apples. In another bowl stir together the eggs, milk, oil and vanilla extract until blended. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir just until combined; do not overmix. Spoon the batter into the prepared pan. Sprinkle the topping over each muffin. Bake for 18-20 minutes or until well risen and a wooden toothpick inserted in the center comes out clean. Remove tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely. Makes 12.