Apple Cranberry Crumble Muffin

Celebrate fall with a basket of these freshly baked muffins!! With this wonderful recipe, you can make enormous bakery-style muffins right at home. Filled with this delicious combination of apples and cranberries, all-purpose flour, these apple cranberry crumble muffins are exceptionally moist and light. What's more, they're covered in a crumbly almond streusel topping that's sure to please. These muffins are also a tasty and colorful addition or a weekend brunch, or bake ahead of time and store in the freezer for quick breakfast and snack ideas.

• Ready In: 25 mins
• Yields: 12 muffins

Ingredients

• TOPPING

• 1⁄4 cup brown sugar, packed
• 1⁄4 cup  almonds, chopped
• 3  tablespoons Robin Hood oats or 3  tablespoons Old mill oats
• 1⁄2 teaspoon cinnamon

• MUFFINS

• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 cups brown sugar, packed
• 1  teaspoon baking soda
• 1  egg
• 1  cup plain yogurt
• 1⁄2 cup  canola yogurt
• 2  cups  peeled apples, diced
• 3⁄4 cup cranberries

Directions

1. TOPPING: Combine all ingredients. Mix well.
2. MUFFINS: Combine flour, brown sugar, and baking soda in a large bowl.
3. Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries.
4. Spray muffin pans, cups and tops with a nonstick spray. Fill muffin cups with batter. Sprinkle wirh topping.
5. Bake at 375F for about 25 minutes or until tops are firm to touch.