Step 1

Preheat the oven to 350°F. Line 9 jumbo muffin cups or 16 regular size muffin cups with paper liners. Spray the liners. Set aside.

Step 2

Peel and core the apples. Cut in large chunks and put int he bowl of a processor. Process several times to chop the apples, but keep them in larger pieces. Set aside.

Step 3

Combine the brown sugar, vegetable oil and egg in the bowl of a mixer. Beat to mix completely.

Step 4

Whisk together the flour, cinnamon, baking soda, baking powder and salt. Add it alternately with the buttermilk. 3 additions of flour and 2 of buttermilk are fine. The batter will be very thick.

Step 5

Add the chopped apples and mix in on low just to combine.

Step 6

Fill the muffin cups 3/4 full. For the jumbo muffins a #8 disher/scooper works well.

Step 7

Pour the melted butter over the sugar and mix with a fork making sure all of the sugar is coated.

Step 8

Add the topping to the muffins filling the cups.

Step 9

Bale for 25 to 28 minutes until a tester comes out clean.

Step 10

Cool the muffins in their pans for about 10 minutes, then remove them to a cooling rack carefully without turning them upside down.

Step 11

The muffins can be stored covered for several days or wrapped well and frozen for a couple of months. Thaw at room temperature.