As we make the transition from Summer to Fall, these quick and easy muffins celebrate the season. Makes 12 muffins.
Streusel Topping
1/2 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold unsalted butter
Muffins
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 egg, beaten
3/4 cup apple cider or apple juice
1/4 cup vegetable oil
Pre-heat the oven to 400F. Grease muffin cups or line with baking cups
Streusel: in a small bowl, stir together brown sugar, flour, cinnamon. Use a pastry blender, two knives or fingers, cut or rub butter until the mixture resembles coarse crumbs. Set aside.
Muffins: in large bowl, sift together flour, baking powder, salt. Stir in sugar. Make a well in the center.
In a small bowl: combine egg, cider/juice, oil. Add all at once to the flour mixture and stir until just moistened. Batter will be lumpy.
Spoon 1 tablespoon of batter into each cup, sprinkle with 1 teaspoon of streusel mixture, and continue to fill the cups 2/3 full of the remaining batter. Sprinkle tops evenly with remaining streusel.
Bake until muffins are golden brown and toothpick inserted into the center of one comes out clean, about 15 minutes. Serve warm or transfer to a wire rack to cool. Enjoy!