Ingredients

1 1/4 cups whole wheat flour

1 cup all-purpose flour

3/4 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground all-spice

1 cup buttermilk

1/4 cup canola oil

1 large egg

1 teaspoon vanilla extract

2 cups diced peeled apples (I use Granny Smith)

For the Topping:

1/2 cup light brown sugar

1/3 cup all-purpose flour

1 teaspoon cinnamon

3 tablespoons melted butter

Preparation

  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

  2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.

  3. To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.

  4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.