Apple Spice Muffins with Crumble Topping

"Wait a second...", you're thinking, "didn't you make these for your last post?"

Well, sort of. I made apple spice mini cupcakes. Actually, I made them twice because they were so delicious (and everyone love them). And since it's the best time of year for baking and apples are almost done, (plus I had a few apples to use up) I'm at it again. I was looking for something in the realm of breakfast, and muffins are always the best thing for breakfast.

Another awesome thing about this recipe, is that sometimes you want crumble, but don't want to go to the extra effort of making it. In this recipe, all you do is set aside some of the dry ingredients before you add the wet ones, and voila! Your crumble is made! Super duper easy! So, here we go...

Apple Spice Muffins

2 cups all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, soft
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup milk
1 cup grated, peeled, and cored apple (about 2)

Prep Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings

Preheat oven to 400 degrees F.

Combine flour, oats, sugar, powder, and salt in a large bowl. Using two knives or a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture, and stir in cinnamon and nutmeg.

Beat eggs, milk, and apple in a small bowl (for best results, grate the apple last, or sprinkle lightly with lemon juice to prevent browning). Add to dry ingredients all at once, stirring until just moistened. Spoon into a 12-cup muffin pan lined with paper liners or greased. Sprinkle the reserved topping over the batter and press down gently.

Bake for 20-25 minutes or until the tops spring back when lightly touched.




Enjoy!
Optional: devour all 12 muffins in less than 24 hours.