Apple Cinnamon Streusel Muffins with Butter Pecan Topping

Talk about aroma!! This one is right up your alley, Al:
(serves 12)

EVOO cooking spray
2 cups plus 3 T. white-whole wheat, divided
2/3 cup plus 3 T. organic evaporate cane juice, divided (or sugar*)
1/4 cup raw unsalted pecans, finely chopped
2 t. ground cinnamon, divided
1/2 t. plus 1/8 t. sea salt
1/4 t. plus 1/8 t. ground nutmeg
2 T. butter*, melted
2 t. baking powder
1/2 t. baking soda
1 6&1/2 oz. your choice of apple*, peeled and chopped into 1/4" chunks (1&1/2 cups)
1 large egg
1 cup reduced-fat buttermilk
1 cup unsweetened applesauce
3 T. canola oil*
Paper muffin liners

Preheat oven to 375. Line a 12 count muffin tin with paper liners, and mist surface of tin around liners with cooking spray. Prepare topping: In a small bowl, combine 3 T. flour, 3 T. cane juice, pecans, 1/2 t. cinnamon, 1/8 t. salt, and 1/8 t. nutmeg. Drizzle with butter and stir with a fork until moistened. Set aside. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1&1/2 t. cinnamon, 1/2 t. salt, 1/4 t. nutmeg, baking powder and baking soda. Stir in apple. In a medium bowl, whisk egg; add buttermilk, applesauce, and oil, and whisk until combined. Add liquid mixture to flour mixture, and stir until just moistened. Divide batter among muffin cups, filling almost to top. With your fingers, crumble topping over muffin batter, dividing evenly. Bake until edges are lightly browned and a toothpick comes out clean when inserted in center, 20-25 mins. Cool in pan for 3 mins., then transfer to a wire rack. Best served warm - slathered with soft butter = YUMOLA!!

"Love the overlooked" today!

And, have FUN.

Love,

MM