Whole Wheat Apple Muffins with Streusel Topping

Whole Wheat Apple Muffins with Streusel Topping

1 C. Unbleached All-Purpose Flour
1 C. Whole Wheat Flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1Tbs. cinnamon
1/2 C. margarine, softened
1/2 C. granulated sugar
1/4 C. brown sugar, packed
1 egg, slightly beaten
1 C. sour cream (non-fat works fine)
2 apples (Jonathon or Granny Smith) peeled, cored and chopped

Streusel Topping:
3 Tbs. Unbleached Flour
3 Tbs. brown sugar
1/4 tsp. cinnamon
4 tsp. margarine, softened
1/8 C. chopped pecans

Preheat oven to 400 degrees. Prepare muffin tin: Grease and flour - or, use pan cooking spray - or, use muffin/cupcake papers. Mix together both flours, baking soda, baking powder, salt and cinnamon and set aside. In a separate bowl, cream margarine, then add granulated sugar and brown sugar. Beat until light and fluffy. Add egg and mix well. Add sour cream mixing lightly. Fold in dry ingredients. Stir in apple chunks by hand. Divide batter evenly into prepared muffin cups.

Make Streusel topping in small bowl. Mix flour, brown sugar and cinnamon. cut in margarine until mixture resembles coarse crumbles. Add chopped pecans. Sprinkle evenly over each muffin. Bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Slightly cool muffins in tin, then turn out onto wire rack to cool completely.