Apple Pie Muffins

This recipe is so good I just had to share!  Apples are currently is season and this is a delicious way to utilize the autumn harvest.  Not only are these muffins easy to make and tasty, but they are also a filling and warming breakfast for those cool mornings.  Feel free to substitute your favorite variety of apple in this recipe. 

Apple Pie Muffins

2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

 Line 12 cup muffin cups with paper liners. Set aside.

In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.

In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.

Bake at 375 degrees for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
Cool on wire rack. Store at room temperature