Fine tuned Apple-oat Muffins

"Making muffins" again...This will be my third time experimenting with this recipe and I've finally fine tuned it to its best yumminess. Only now can I share: A basic brown sugar oat muffin recipe which I wanted to give moisture so I added some finely diced fresh apple. It's sweet and yummy with no fat (except the crumble streusel topping which can be omitted if desired). Experimenting with whole wheat flour or cracked grains would be yummy for this hearty muffin--but my man likes it as is. Enjoy after the jump!

Ingredients

Streusel Topping:

3 tablespoons all-purpose flour

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter

Muffins:

1 1/4 cups all-purpose flour

2 packets instant maple and brown sugar oatmeal

½ cup oats

1/3 cup white sugar

2/3 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

½ teaspoon ground cinnamon

shake of ground nutmeg

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1 medium apple, very finely chopped (food processed)

1 egg, beaten

½ cup vanilla yogurt

1/3 cup milk

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.

Make crumb topping by combining 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.

Combine flour, oats, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Add chopped apple and stir well. In a separate bowl whip the egg, then add all other wet ingredients. Add to dry bowl while continuously mixing.

Spoon batter into prepared muffin cups. Evenly sprinkle streusel topping over muffins.

Bake in preheated oven about 15-20 minutes for large muffins.