Apple Streusel Muffins

I can pretty much guarantee you that if I see a streusel topped muffin recipe I'm going to try it. I love the sugary, crunchy top. Apples are still abundant around here (in the midst of the oranges!) so I guess its not too late to share this recipe with you. I've been playing around with it since the spring. So I'll give you a couple notes and variations at the end. Hope you can enjoy these! And I probably won't post again this week, so Merry Christmas! 

Apple Streusel Muffins

3 cups all-purpose flour

3 1/2 tsp baking powder

1/2 tsp salt

1/8 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup packed brown sugar

1/2 cup white sugar

1 cup milk

2/3 cup vegetable oil

2 large eggs

1 tsp vanilla

1 1/2 cups diced or shredded apple (peeled) -- about 2 large apples

Streusel Topping:

1/4 cup brown sugar

3 Tbs flour

1/2 tsp ground cinnamon

2 Tbs butter

Preheat oven to 425F (220C). Grease muffin tins or line with paper cups. Start by mixing together the streusel--mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter using a pastry blender or two knives until it resembles course crumbs. Set aside. In another small mixing bowl, sift together flour, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside. In yet another bowl, whisk together brown sugar, white sugar, milk, oil, eggs and vanilla. Stir in flour mixture just until incorporated. Fold in prepared apples. Fill muffin cups about 3/4 full and top with streusel mixture. I find this makes about 18 muffins. Bake in the preheated oven for 5 minutes, then cut oven temperature back to 375F (195C). Bake an additional 15 minutes or so until muffins spring back when lightly tapped or a toothpick comes out clean. 

Variation: Make these lower in fat but cutting back oil to 1/4 cup and adding 1/4 cup + 2 Tbs plain yogurt. 

Notes and substitutions: I have successfully used all white sugar in the muffin if brown sugar is hard to get. I have also made the streusel with white sugar and its also good--I think the brown sugar in it is better though. If you think you'll forget to turn the oven temperature down, just bake them the whole time at 375F. By starting them at 425F and filling the muffin cup fairly full, they make a really nice domed top to the muffin rather than being flatter.