Wendy's Kitchen Table

Spiced apple muffins with a sweet buttery cinnamon crumb topping. 

INGREDIENTS
1 1/4 cups wholemeal flour
1 cup plain 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 or sunflower oil
1 large egg
1 teaspoon vanilla extract
2 cups diced peeled apples (I use Granny Smith)
Topping
½ cup light brown sugar
1/3 cup plain flour
1 teaspoon cinnamon
3 tablespoons melted butter

METHOD
1. Preheat oven to 180˚C or 160˚C fan-forced. Line a muffin pan with cases or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the wholemeal flour, plain 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.
3. 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.