This is one of my favorite muffins. They are so light and so good when buttered right out of the oven or for breakfast. Add a cup of coffee for a special treat. Great for a brunch, too.1 cup brown sugar 1/2 cup white sugar 1/2 cup oil (I use Canola) 1 egg 1 1/2 teaspoons vanilla flavoring 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk 3 large apples, peeled and grated, or enough to make 3 cups 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 cup walnut pieces (Optional) TOPPING 1/2 cup brown sugar 1/2 cup all-purpose flour 2 tablespoons butter, melted 1 teaspoon cinnamon 1/4 cup quick-cooking oats In a large bowl mix brown sugar, white sugar, oil, egg, vanilla and buttermilk with a spoon. Add remaining ingredients and stir until well mixed. If using walnuts fold them into batter. In a separate bowl mix together ingredients for topping. It should be crumbly. Fill muffin tins or paper liners almost full, then sprinkle topping on the filling. I make these muffins two ways. I use the cupcake liners for some and also make some without the liners. If you don’t use the liners be sure to spray the muffin tins. The muffins do not rise up a lot and are so moist. Bake in preheated 350 degree oven for 30 to 35 minutes. Makes about 18 muffins. Enjoy! My 3 year old grandson, Tater, loves cupcakes. He thinks if they are in the paper cupcake liners they are not muffins. They are easier for him to handle in the liners. Children love these as well as adults. The first time I make them in the fall, I can’t leave them alone either. They smell so good cooking in the oven, too. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 21,000 e-mail subscribers and they are always the first to know about any new posts.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder