Apple Pie-Crumb Cake Muffins

Apple Pie-Crumb Cake Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

For Muffins

1 1/2 C. Flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground allspice

1/8 tsp ground cloves

1/4 tsp salt

3/4 C. apple cider (As a substitution I've used a combination of Orange Juice and soy milk - plain or vanilla)

1/3 C. canola oil

1 tsp vanilla extract

1/2 C. grated apple

1/2 C. chopped apple (1/4" pieces)

For Topping:

1/4 C. all-purpose flour

1/4 C. brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground allspice

Pinch of salt

2 TBS canola oil

Prepare the topping by mixing all the dry ingredients together in a small bowl. Drizzle the oil in while mixing with your fingertips until crumbs form. Set aside.

Preheat oven to 375F, lightly grease a 12-muffin tin.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup two-thirds full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes.