adapted from twopeasandtheirpod.com

1 1/4 cups whole wheat flour
1 cup all purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups diced peeled apples (I used Granny Smith)

For the topping:
1/2 cup light brown sugar
1/3 cup all purpose flour
1 teaspoon cinnamon
3 TB melted butter

Preheat oven to 375F. Line a muffin pan with paper liners, spray with cooking spray, or use a silicone muffin pan with nothing!

In a large bowl, whisk the flours, brown sugar, baking soda, salt, cinnamon and all-spice together. In a small bowl, whisk the buttermilk, oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or rubber spatula until just combined. Do not over-mix! Add in the apples and stir a tiny bit, just until they are combined.

Make the crumb topping: combine all topping ingredients and mix with a spoon until crumbly!

Fill the prepared muffin pan with batter, filling each cup about 3/4 of the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes (check at 15 for mini-muffins), or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

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