apple pie muffins

Xavier was asking for apple pie the other day and while I wasn't up for making a pie, I found this recipe for apple pie muffins.



They were easy as pie...ha ha. Seriously, they were easy. The boys favorite part was adding the crumb topping to the muffins.



Apple Pie Muffins
FOR THE CRUMB TOPPING:
•½ cups Packed Brown Sugar
•1 cup All-purpose Flour
•¼ cups Melted Unsalted Butter
•1 teaspoon Cinnamon

•For Muffins
•1-½ cup Packed Brown Sugar
•⅔ cups Vegetable Oil
•1 whole Egg
•1-½ teaspoon Vanilla
•1 cup Buttermilk
•2-½ cups All-purpose Flour
•1 teaspoon Baking Soda
•¼ teaspoons Salt
•2 cups Diced Peeled Apples

Topping:
In a small bowl, toss together crumb topping ingredients until crumbly. You may need more flour to get a good crumble. Set aside.

Muffins:
In a large bowl, whisk together the brown sugar and wet ingredients (brown sugar, oil, egg, vanilla, buttermilk) until smooth.In a separate bowl, sift together flour, soda and salt. (I don’t have a sifter, so i just fluff/mix it up with a fork.)
Stir oil mixture and flour mixture together.Fold in apples, mixing just until combined. Batter will be a bit runny, but that’s okay.Spoon into greased muffin cups or use liners, filling 3/4 full. (The easiest way is to use a 1/4 cup measuring cup.)Sprinkle topping over evenly. (It’s easiest to use your fingers.)

Bake at 350°F for 25 to 30 minutes or until golden brown and the tops spring
back.

I subbed out half of the white flour for whole wheat and made my own buttermilk using vinegar and used yogurt for half the oil. Next time I will cut the sugar just a bit. I meant to do it this time but I had helpers and got distracted:) Someday I will tackle a good crust, but until then I have these muffins:)