Apple Cinnamon Crumb Muffins

I sometimes wonder if I should have incorporated our love for muffins in my blog name with all the muffins I have made! Since becoming a mom, I’ve made muffins more than anything else. The kids love them, they’re quick and easy to make plus I’d rather send these to daycare as a snack than prepacked items they usually serve. 

These muffins would be perfect for the fall, but I had a few apples to use up and Madeline requested apple cinnamon muffins. I love the combination of all-purpose and whole wheat flour, and the crumb on top is delicious! While baking them, it definitely smelled like fall! 
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
2 cups diced peeled apples
For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 tsp cinnamon
3 Tbsp melted butter
Preheat oven to 375 degrees. Line a muffin pan with paper liners and set aside. 
In a large bowl, whisk together both flours, brown sugar, baking soda, salt and spices. In a small bowl, whisk together the buttermilk, oil, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apple. 
For the crumb topping, mix together all the ingredients in a small bowl until the mixture becomes crumbly. 
Fill each muffin tin with batter about 3/4 of the way full. Sprinkle the crumb topping evenly over the filled muffin cups. Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted in the center come out clean. Allow muffins to cool completely before enjoying! 

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