These muffins just say "Fall". Juicy apples. Nutty pecans. Spicy cinnamon and nutmeg. Mmmm. Guess I need to fire up my oven...again! I just know you'll love having these as you enjoy the loot you toted off from your last apple picking adventure with your family!
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup plus 1 tablespoon packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons canola oil
3/4 cup shredded apple with skin (about one apple)
2 tablespoons chopped pecans
1 tablespoon flaxseed
1 tablespoon butter
Preheat the oven to 375. Lightly grease (or line) 12 muffin cups and set aside. In a large bowl, combine both types flour, 1/3 cup brown sugar, baking powder, cinnamon, nutmeg, and salt.
Mix in eggs, buttermilk, and oil. Fold in apple. Divide evenly between prepared muffin cups.
In a small bowl, combine pecans, flaxseed, and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Spoon mixture on top of muffin batter. In a pinch, simply fold streusel topping into batter before dividing into muffin tins...
Bake 18-20 minutes until golden brown.