recipe: apple crumb muffins

i've made these blueberry muffins (the To Die For Blueberry Muffins from allrecipes.com) a few times, and they are by far my favorite blueberry muffin recipe. we had some apples in the house and i modified them this weekend to make mini-apple muffins. since the apple isn't as potent as the blueberry you taste more of the crumb topping than the apple, but they are still a damn good lil muffin, and a good base recipe to mess around with other flavors. to give the apples more of a pop, i might try to soak them in hard cider or amaretto next time and see how that does... 

ingredients list: (makes about 8 large muffins)

- 1 & 1/2 cups flour

- 3/4 cup white sugar

- 1/2 tsp salt

- 2 tsp baking powder

- 1/3 cup vegetable oil

- 1 tsp vanilla extract

- 1 egg

- 1/3 cup milk

- 1 & 1/2 cups fresh diced apple (or blueberries if preferred)

- 1/2 cup white sugar

- 1/3 cup flour1/4 cup butter, cubed

- 1 & 1/2 tsp cinnamon

to make: grease muffin cups or line with muffin liners. preheat oven to 400 degrees.

make crumb topping by mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 & 1/2 tsp cinnamon. mix with fork, and set aside. 

in a large bowl, combine 1 & 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg, vanilla, and enough milk to fill the cup. stir this into the flour mixture. fold in the chopped apple, and fill the muffins cups right to the top. sprinkle the crumb topping over the top of the muffins.

bake for 20 - 25 minutes in the preheated oven or until a toothpick test comes out clean.