Apple and Carrot Cinnamon Muffins with Streusel

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Start to finish: 35 minutes
Impresses: 16

Ingredients
For the streusel:
½ cup + 1 tablespoon brown sugar
¾ cup all-purpose flour
1½ teaspoons cinnamon
3 tablespoons unsalted butter, melted 

For the muffins:
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups apples, peeled and chopped
4 tablespoons unsalted butter, melted
¾ cup whole milk, at room temperature
1 large egg, room temperature
½ cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup shredded carrots

Method
Heat oven to 350 F. Spray 2 muffin pans with baking spray, and set aside.

For the streusel:
In a small bowl, whisk together brown sugar, flour and cinnamon. Add butter, using a fork to combine. Mixture will be crumbly. Set aside. 

For the muffins:
In a large bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt. Add apples to the bowl and toss to coat. Meanwhile, in a large measuring cup, whisk together melted butter, milk, egg, applesauce and vanilla extract. Stir in the shredded carrots. Pour the wet ingredients into the dry ingredients, and gently stir to combine, being careful not to overmix. Use a large portion scoop to divide the batter among the prepared muffin pans, filling them ¾ of the way. Sprinkle streusel on top of each muffin. Bake in preheated oven 23–25 minutes, or until tops are golden brown and bounce back when pressed lightly. Remove from oven and allow to cool in pans for 10 minutes before serving.