½ c firmly packed brown sugar
⅓ c all-purpose flour
¼ c unsalted butter, melted
1 tsp cinnamon
1½ c firmly packed brown sugar
⅔ c vegetable oil
1½ tsp vanilla
2½ c all-purpose flour
1 tsp baking soda
¼ tsp salt
1 c buttermilk
2 c diced, peeled, firm tart apples (such as Spy, Granny Smith)
Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
In a separate bowl, sift together flour, soda and salt.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.