Apple-Streusel Muffins

These Cinnamon Apple Muffins with streusel topping are such a breakfast treat! They’re made with bits of real apples and warm spices making them perfect for a Fall morning! I happen to be in Florida so I’ll just have to pretend that our weather is getting cooler for now!

• Preheat oven to 375°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture;set aside.
• In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
• In a small bowl combine pecans, flaxseed meal, and 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
• Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm. Makes 12 muffins.

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