- 1 c. Flour
- 1 c. Brown Sugar
- 1/2 c. Sugar
- 2 tsp. Cinnamon
- 1/2 C. Melted Butter
- 1/2 C. Vegetable Oil
- 2 tsp. Vanilla
- 1/2 Milk
- 2 Eggs
- 2 tsp. Baking powder
- 1 tsp. Salt
- 2 c. Chopped Apples
Preheat oven to 375 degrees. In a medium bowl, make the apple crumble mixture by combining 1/2 c. brown sugar, 1/4 c. sugar, 2 tsp cinnamon and 1/2 cup melted butter.
Mix together the apple crumb topping with a fork and set aside.
In a large bowl, mix together the apple muffin base. Add in oil, remaining brown sugar, and white sugar, add in milk, eggs and vanilla. Whisk together well.
Add in dry ingredients, flour, salt and baking powder. Gently fold in 2 cups chopped apple. I like to leave the apple peels on.
Pour into muffin tins lined with cupcake liners. Bake for 10 minutes.
Remove from oven and add apple crumble pieces on top of each muffin.
Bake for 10 more minutes until golden brown.
Preheat oven to 375 degrees. In a medium bowl, make the apple crumble mixture by combining 1/2 c. brown sugar, 1/4 c. sugar, 2 tsp cinnamon and 1/2 cup melted butter.
Mix together the apple crumb topping with a fork and set aside.
In a large bowl, mix together the apple muffin base. Add in oil, remaining brown sugar, and white sugar, add in milk, eggs and vanilla. Whisk together well.
Add in dry ingredients, flour, salt and baking powder. Gently fold in 2 cups chopped apple. I like to leave the apple peels on.
Pour into muffin tins lined with cupcake liners. Bake for 10 minutes.
Remove from oven and add apple crumble pieces on top of each muffin.
Bake for 10 more minutes until golden brown.
