These Apple Muffins with a crumb topping are not only delicious but will make your house smell amazing. The fresh apples, allspice, and cinnamon in these muffins are perfect for fall.
Servings: 24Muffins
Author: Jennifer Fishkind
Ingredients
Muffins
3cupsall-purpose floursifted
1teaspoonbaking soda
1teaspoonsalt
1½cupsvegetable oil
2cupssugar
3large eggsroom temperature
2teaspoonsvanilla
1¼cupspecanschopped
4cupsapplesoriginal recipe called for 2 cups, peeled and finely chopped
½teaspoonnutmeg
2teaspoonscinnamon
CRUMB TOPPING:
1Cupall purpose flour
1/2cupsoats
1cupbrown sugar
1teaspoonallspice
1teaspooncinnamon
1/2cupbuttersoften
Instructions
Preheat the oven 350 degrees.
Sift the flour, soda, nutmeg, cinnamon, salt and set aside.
Beat together the oil, sugar, eggs and vanilla.
Add egg mixture in the dry ingredients and stir until everything is combined.
Stir in the chopped apples and pecans. I used a mini food processor to chop the apples.
Use a regular size ice cream scoop and scoop into cupcake baking liners.
For the Crumble: Mix together flour, oats, brown sugar, allspice, cinnamon and soften butter.
Add tablespoon on top of the muffins before baking.
Bake the apple muffins for 25 minutes at 350 degrees.