Apple Streusel Muffins

Another fall favorite as the leaves are turning colors! These are a hit with the kids and make for an easy breakfast paired with smoothies or yogurt/fruit/granola parfaits. When they were younger I used to tell them I made them "cupcakes" and "milkshakes"...oh, the days when I could still "trick" them into eating healthy. These are delicious and make your house smell of the spicy goodness that fall brings each year.

Apple Streusel Muffins
Topping:
1/3 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/2 cup walnuts (we didn't add this since we have a nut allergy so I used oats instead and it was delicious)
Mix all ingredients to resemble coarse crumbs. Set aside.
Batter:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
2/3 cup brown sugar
1/3 cup oil
1 egg
1/2 cup buttermilk
1 tsp vanilla
2/3 cup grated apple (2 apples, peeled and grated)
1/2 tsp salt
Preheat oven to 350F. Mix together all dry ingredients in a medium bowl.
Whisk together all wet ingredients in a large bowl, including grated apples. Fold flour mixture into wet ingredients until just combined.
Divide batter evenly into a Demarle flexipan muffin trays (that don't need to be greased or lined with paper liners) or muffin tins that are greased or lined with paper liners and top with streusel mixture.
For regular muffins, bake for 15-18 minutes, until tester comes out clean.
For jumbo muffins, bake for 18-22 minutes.
Cool on a wire rack before serving.
Makes 12 regular muffins or 8 jumbo muffins.