On Sunday, the temperature dropped and I regretted storing my winter coat. The wind picked up, and I decided to stay put for the afternoon and whip up a batch of muffins. An apple studded, soft cake with a crunchy topping, perfect partner with a cup of coffee on a chilly spring day.
- 1 1/2 cups light brown sugar
- 1/3 cup vegetable or canola oil
- 1 large egg
- 1 cup buttermilk (Or 1 tablespoon white vinegar and fill with milk to the one cup measure line, let sit for 5 minutes.)
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 cups chopped apple
- 1/2 cup granulated sugar
- 1 1/4 teaspoons cinnamon
- 2 tablespoons butter, cut into small pieces
- Preheat oven to 325º. Line 2 muffin pans with 18 paper liners, set aside.
- In a large bowl, whisk sugar, oil, egg, buttermilk, and vanilla together.
- Add flour, and baking soda, stir until combined, then fold in chopped apples. Divide batter among muffin cups.
- In a small bowl, mix sugar, cinnamon, and butter with a fork. Sprinkle approximately 1 teaspoon of mixture over muffin tops. Lightly press down. Bake for 20 minutes, testing with a toothpick. Let cool on a wire rack.