2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 tsp vanilla
2 cups diced peeled apples
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup all-purpose flour
1 tsp cinnamon
2 tbsp butter, melted
Topping: In bowl, stir together brown sugar, pecans, flour and cinnamon. Drizzle with butter, tossing with fork. Set aside.
In large bowl, combine flour, sugar, baking soda and salt. Whisk together egg, buttermilk, butter and vanilla; pour over dry ingredients. Sprinkle with apples; stir just until dry ingredients are moistened.
Spoon into large greased or paper-lined muffin cups; sprinkle with topping. Bake in 375 F oven for about 25 minutes or until tops are firm to the touch. Makes 16 muffins.
*I used almonds in the topping instead of pecans and baked the muffins at 350. I also only made 12 muffins.
Source: Canadian Living's Best Muffins and More, 1994
This is adapted from a recipe by Daphna Rabinovitch. I tore it out of the Globe and Mail back in the 1980s. The original recipe is made with butter in the streusel part but cooking oil in the muffin itself. Also, they are baked for 25-30 minutes at 325, NOT 375. The recipe makes 18 muffins, not 12. If you fill the muffin pans too full, they will spill over and are very hard to remove from pan.
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