I love baking muffins. They’re hard to mess up (unless you’re Lucy Liu in Charlie’s Angels and making “Chinese Fighting Muffins”) and you can make a zillion different kinds. The first time I made these fantastic muffins, it was for the Hot Biscuit’s annual birthday brunch a couple of years ago. I brought two batches over to her place and they were a big hit – so much so that few were left for the birthday girl herself to have later! I have been making them ever since and I have to fight the temptation to eat them all myself.
I have tinkered with the streusel topping ratios just a bit from the original, which can be found in the Bite Me cookbook. They suggest 1/4 cup of melted butter, but I tend to use a little bit more. I find the streusel can bit a bit dry and not form the crumbly texture desired with the 1/4 cup. I would suggest starting with 1/4 c ready to go but have a bit more on hand in case you need it.
Makes 12.
Ingredients
Batter
2 1/2 c all-purpose flour
1 ts baking soda
1/2 ts kosher salt
1/2 ts cinnamon
2 c peeled, diced Granny Smith apples
1 1/2 c brown sugar
1 c buttermilk
1/2 c vegetable oil
1 egg
1 ts vanilla
Topping
1/2 c brown sugar
1/2 c all-purpose flour
1/4 ts cinnamon
1/4 c melted butter (plus a little extra, if needed)
Directions
1. Preheat your oven to 350F. Coat a muffin tin with cooking spray and then dust flour over the cups. Shake off any extra flour.
2. In a large bowl, combine the flour, baking soda, salt, cinnamon and apples. Toss gently.
3. In a medium bowl, whisk together the brown sugar, buttermilk, vegetable oil, egg and vanilla together. Gently stir into the dry mix.
4. Spoon the batter into the muffin tin, diving equally.
5. Mix together the brown sugar, flour and cinnamon in a small bowl. Add the melted butter and stir with a fork until the mixture resembles coarse crumbs. Sprinkle on top of the muffin batter.
6. Bake for 23-25 minutes. (To test if they are ready, insert a toothpick or knife into the muffin. If it comes out clean, you’re good to go.)
7. Remove from the oven and let cool for 10 minutes before transferring to a wire rack. Or to your mouth.
Food Nurd 
These look heavenly! Will try to make them as a treat for a cold winter morning. Thanks Carolyn! 🙂