Apple Streusel Muffins with Maple Drizzle

This recipe is originally from Cooking Light September 2014, but we made some modifications. Here is a link to original recipe on Cooking Light’s website. When Mom made it she used extra apples and more streusel for the topping.

Streusel:

• 4 tablespoons old-fashioned rolled oats
• 4 tablespoons flour
• 2 tablespoons brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon

Muffins:

• 1 cup flour
• 1/2 cup whole-wheat flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup low-fat buttermilk <– If you don’t have buttermilk you can mix 3/4 cup milk with 3/4s of a tablespoon of either lemon juice or vinegar, and let it sit for 5-10 minutes before using.
• 1/2 cup brown sugar
• 2 tablespoons canola oil
• 1 tablespoon butter, melted
• 1 large egg, lightly beaten
• 2 Gala apples, diced (about 2 cups)
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon water

Preheat oven to 400°. Prepare streusel by combining ingredients in a bowl; set aside. To prepare muffins, combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl. Combine buttermilk, 1/2 cup sugar, oil, 1 tablespoon melted butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in apple. Divide batter among 12 paper-lined muffin cups; top evenly with streusel. Bake at 400° for 16 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely. Combine powdered sugar, syrup, and 1/2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.