Apple crumble muffins

Muffins muffins any muffin, I love them all! I would take a muffin over a bagel or even a pastry any day. I love them for breakfast with a cup of coffee or hot tea, yumm. My husband is always asking me to bake these and just a few days ago he asked me for the recipe to have one of his chefs at work make them for their breakfast buffet. How cool is that? Most of the time I add wallnuts and dates to the batter but for some reason I had this idea in my head to come up with an apple pie muffin. As delicious as they are, they're still a Muffin, so a muffin they will stay and that's A OK with me. :)


Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1/2 teaspoon ginger powder (optional)
1 cup brown sugar
1/2 cup superfine white sugar
1/2 cup butter (melted and cooled)
1 cup plain yogurt
2 eggs
1 1/2 cups firm peeled and diced apples (such as granny smith or any other tart baking apple)


Crumble topping

Ingredients
1/4 cup flour
1/4 cup ground almonds
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon ginger powder
2 tablespoons butter

In a small bowl combine all of your topping ingredients with a fork or by hand until crumbly; set aside.

Sift your flour, baking powder, baking soda, cinnamon, salt, and ginger in a Med size bowl; set aside.

Meanwhile peel and dice your apples and toss with about a tablespoon of lemon juice to prevent browning; set aside.

In a large bowl mix your sugars and eggs until light and fluffy, add your butter and mix until combined, mix in your yogurt. Now you can add your dry ingredients in 3 seperate portions until combined but being careful not to overmix batter, once the batter is mixed fold in your apples. In a Muffin pan add about 1 heaping tablespoon of batter (about 1/4 up the muffin mold, add 2 teaspoons of your topping and cover with batter just about 3/4 full, add more topping and continue the same method until muffin cups have all been filled.

Bake for about 30min or until browned, the topping looks crumbly and the muffin tops spring back.