¼cupOiluse flavorless e.g. canola or vegetable or corn or safflower oil
1cupButtermilkmix 1 tablespoon of lemon juice with 1 cup of milk and let it stand for 10 minutes
2tablespoonsPlain yogurt
1teaspoonPure vanilla extract
2cupApplepeeled and diced
For Topping:
¼cupUnsalted butterMelted
¼cupWhite granulated sugar
1-2teaspoonsGround cinnamon
Instructions
Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
Line a 12 cup muffin tray with cupcake or muffin liners. Alternately spray it with non-stick cooking spray or lightly grease it with butter or oil. Keep it aside.
Take all dry ingredients (whole wheat flour, all purpose flour, baking soda, salt and light brown sugar) in a bowl.
Mix well. If needed use your fingertips to break the brown sugar lumps. Keep it aside.
In another bowl, take all wet ingredients (oil, buttermilk, yogurt, vanilla). Whisk well using wire whisk.
Add dry flour mixture. Mix well, in the beginning use whisk and half way through switch to spatula.
Add diced apples. I have used granny smith apples. Fold them in the batter.
Divide the batter into prepared 12 muffins cups.
Bake in pre-heated oven for 20 minutes or till the toothpick inserted in the center comes out clean.
Let it cool in the pan for 5 minutes then remove it to wire rack for cool completely or cool to touch.
Take white sugar and ground cinnamon in a small plate and mix.
Take melted butter in small wide bowl.
Take on muffin, dip muffin top into melted butter.
And then dip into sugar mixture.
Repeat the same for rest of the muffins.
Arrange them one cooling rack, You can serve warm or at room temperature.