Fall Apple Cinnamon Muffins

Muffins

• 240g all-purpose flour (2 cups)
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup butter, room temp
• 1/3 cup brown sugar
• 1/3 cup sugar
• 2 large eggs, room temp
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/4 cup walnut oil
• 3/4 cup buttermilk
• 1 cup apples, cored, peeled and chopped
• Optional: dash of each ground cardamom and ground cloves

Streusel topping

• 1/4 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2.5 tablespoons unsalted butter, melted
• 42g all-purpose flour (1/3 cup)
• Pinch of ground ginger, all spice seasoning and salt
  

1. Preheat oven to 350 degrees F. Line muffin tin with 12 liners.
2. In a large bowl, sift together the flour, baking powder, cinnamon and salt. Option to add a dash of cardamom and/or cloves. Set aside.
3. In a Kitchen Aid using a paddle attachment, whisk together butter and sugars on medium speed for about 1 minute, until well combined. Add walnut oil and mix for one minute until creamy. Add buttermilk and mix for 30 seconds. Wipe sides of bowl with spatula as needed.
4. Add eggs one at a time and mix. Then vanilla and almond extracts.
5. Gently pour in dry ingredients and mix until just combined. Don’t over-mix! It’s okay if there are a few white streaks. Gently fold in apples.
6. Pour batter into muffin liners about 3/4 of the way full.
7. Mix all of the streusel ingredients together in a small bowl until a variety of clumps form. Sprinkle topping evenly over the tops of the muffins.
8. Place the muffins on the middle rack of the oven for 18 minutes, or until golden brown. Insert a toothpick to the center of a muffin to ensure it comes out clean. Enjoy!