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