Buttermilk Apple Streusel Muffins
Buttermilk muffin batter with chunks of fresh apple all topped with an oil-based streusel topping.
Equipment
- regular muffin tin
Ingredients
Muffin Batter
- 3/4 cup firmly packed light brown sugar
- 1/3 cup vegetable oil we use canola
- 1 large egg, beaten
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 1/2 cups peeled, cored and coarsely chopped apples we use Honeycrisp
- 1/2 cup buttermilk
Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 tsp. cinnamon
- 1/8 tsp. cardamom
- 1/8 tsp. all spice LL
- 1/4 tsp. salt
- 1/4 cup chopped and toasted walnuts or pecans
- 2 tbsp. canola oil
Instructions
Crumb Topping
- Prepare crumb topping in advance so you are ready to top the muffins as soon as the batter is ready. To make the topping, simply combine all dries and mix well. Stir the oil in with a fork and mix until crumbly. Set aside. If you decide to double the topping recipe, just store the extra in an airtight container in the refrigerator until ready to use.
Buttermilk Apple Muffin Batter
- Preheat oven to 350 F. Line a muffin tin with muffin liners. Lightly spray the inside of the liners with cooking spray. (This makes is so much easier to peel the liner away from the muffin when you are hungry!)
- In a mixing bowl, combine brown sugar, oil, egg and vanilla and blend well with a fork or whisk. Add flour, baking soda,8 salt, cinnamon and nutmeg, and mix well with a wooden spoon. Stir in apples and buttermilk to combine with the other ingredients.
- Distribute the batter into the prepared muffin tins. Then divide the crumb topping evenly over the top of each muffin.
- Bake for 18-20 minutes, or until the center of the muffin springs back when touch with your finger. Remove from oven and serve warm or cool and freeze or refrigerate until later.
Notes
- These muffins freeze very well. Be sure to cool them completely and store them in an airtight container. Wrap them in foil to reheat before serving or serve them at room temperature.
- We like to make extra streusel topping and store it in the refrigerator for future batches of muffins. It stores very well in the refrigerator or freezer.