Apple Cinnamon Muffins

Fall is here and the cool, crisp weather really gets me excited for cozy meals and warm baked goodies. Today it poured with rain, and I could think of nothing better than baking something that filled my house with the scent of cinnamon and sugar. Apples are in season, so apple cinnamon muffins are the perfect treat on a fall day. These muffins are soooo yummy, and you wouldn't believe that they're pretty healthy too. Happy fall baking : ) 

Ingredients: (makes about 17 muffins)

Topping:

3 tablespoons packed brown sugar

1/3 cup chopped pecans or walnuts

1/2 teaspoon cinnamon 

Batter:

1 1/2 gala, red delicious, or golden delicious apples

1 cup all purpose flour

1 cup whole wheat flour 

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup unsweetened apple sauce

1 teaspoon vanilla extract 

3/4 cup low fat buttermilk 

Preheat the oven to 400 degrees and spray a 12-slot muffin pan with nonstick cooking spray 

Begin by making the topping and preparing the apples. For the topping, combine the brown sugar, nuts, and cinnamon in a bowl and set aside. Peel and core the apples, then chop into small cubes. You can use 1 - 2 apples. I used 1 1/2 and thought that was perfect. 

Next make the batter. Mix all the dry ingredients in a medium bowl - 1 cup all purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. 

In a separate large bowl, whisk the 3/4 cup brown sugar with the 1/4 cup canola oil. Next, whisk in the eggs 1 at a time until combined. Finally, mix in the applesauce and the vanilla. 

Now alternate adding the dry ingredients and the buttermilk into the wet ingredients. Mix half of the dry ingredients into the wet, then mix in half of the buttermilk, then add in the second half of the dry ingredients, and finally add the second half of the buttermilk. Whisk until just combined, then stir in the apple pieces. 

Pour the batter into each muffin tin, and top each one with the brown sugar and nut topping. 

Bake for 20 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. 

Let cool for 10 minutes in the pan, then carefully remove to a wire rack.

Enjoy!