One of my homemade vanilla extracts was made out of spiced rum and I was dying to try it out on a baked good with warm spice.  This muffin turned out pretty well although I wish I had put more vanilla extract in it.  Yum!!! Happy Autumn! 🙂

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Ingredients:

• 1 cup of all-purpose flour
• 1 cup of whole wheat flour
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 cup of sugar
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 2 eggs, slightly beaten
• 1 teaspoon of homemade vanilla extract
• 1/3 cup of canola oil
• 2/3 cup of sour cream
• 2 granny smith apples, peeled and grated

Streusel Topping:

• 1/3 cup of packed brown sugar
• 1 tablespoon of all-purpose flour
• 1/8 teaspoon of ground cinnamon
• 1 tablespoon of butter

Preparation:

Preheat the oven to 375 degrees F.  Line baking cups in the muffin pan.

In a large bowl mix together flour, salt, cinnamon, sugar, baking powder and baking soda.  Set aside.

In a medium bowl whisk eggs, vanilla extract, canola oil and sour cream until blended.

Make a well in the dry ingredients bowl and add your wet ingredients.  Stir just until moistened.  Fold in apples until combined.

Spoon batter into the prepared muffin pan.

In a small bowl combine brown sugar, flour and cinnamon.  Cut in butter until mixture is like coarse crumbs.  Sprinkle mixture evenly over the top of each muffin.

Bake for 20-22 minutes or until the cake tester/toothpick inserted into the center comes out clean.

Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.