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! 🙂
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.
This is going on the “to try” list! Thanks
Yay! Let me know how it turns out.
These look so yummy.
Why thank you! 🙂
Looks really yummy! Thanks for posting this recipe!
Thank you for popping over!
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