Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon cold butter
  • ⅓ cup firmly packed brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup finely chopped walnuts
  • ½ cup vegetable oil
  • 1 1/3 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour ((you may need a bit more if the batter is too wet))
  • ¼ teaspoon salt
  • 2 1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 3/4 cups coarsely chopped peeled apple ((Granny Smith works great))
  • 2 tablespoon butter
  • ¼ cup brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instruction

  • In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
  • Preheat the oven to 400˚ Fahrenheit. and line a 12-cup muffin tin with paper liners. If you don’t have paper liners, butter and flour the muffin tin.
  • In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
  • Divide the streusel topping equally among the muffins.
  • Bake for 15 minutes and then lower the temperature to 350˚ F. and bake for an additional 10 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
  • While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds. Stir again.
  • Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super ‘runny”. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.
  • Store the muffins in an airtight container at room temperature.