For the Topping:
1/3 cup firmly packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter, softened
For the Muffins:
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten
3/4 cup apple cider or apple juice
1 large tart apple, such as Granny Smith or Rome Beauty, peeled, cored, and diced
1 teaspoon vanilla extract
1/4 cup oil
Preheat oven to 400 degrees. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups.
To prepare the topping: Stir together the brown sugar, flour, and cinnamon in a small bowl. Mix in the butter with a fork or pastry blender until the mixture is crumbly. Set aside.
To make the muffins: Stir together the flour, sugar, baking powder, and salt in a medium bowl. Set aside. Stir together the egg, apple cider, diced apple, vanilla extract, and oil in a small bowl until well-blended. Add to the flour mixture and stir until just moistened. (The batter should be lumpy.)
Spoon about 1 tablespoon batter into each muffin cup. Sprinkle with 1 teaspoon topping. Fill evenly with remaining batter, then sprinkle tops with remaining topping. Bake 20 to 25 minutes until golden brown. Cool 10 minutes, remove from pan, and cool briefly on wire racks. Serve warm or cooled.
Yield: 12 muffins
Source: The Good Home Cookbook