This was a hit at our house. So good! I love them warm, right out of the oven.
1 yellow cake mix (I didn't have yellow cake mix I only had white and it turned out fine) 1/2 cup canola oil 2 teaspoons pumpkin pie spice or cinnamon (I used cinnamon) 3 eggs 1 cup sour cream 1 teaspoon vanilla 3 medium Granny Smith apples, peeled and chopped 1 tablespoon lemon juice 2 tablespoons all-purpose flour
1/2 cup white sugar 1/4 cup all-purpose flour 1 teaspoon cinnamon 3 tablespoons butter, softened
Preheat oven to 350. Lin 2 12-cup muffin tins with cupcake liners and set aside.
In a large bowl, combine the cake mix, oil, cinnamon or pumpkin pie spice, eggs, sour cream, and vanilla. Using an electric mixer, beat on low for 30 seconds to incorporate the ingredients and then beat on high for 3 minutes.
Toss the chopped apples in the lemon juice and then add the flour and toss to coat evenly. Fold the apples into the cake batter and then divide evenly in the lined muffin tin.
Whisk together all the streusel topping ingredients except the butter. Add the butter and cut it in with two knives or a pastry cutter until crumbly. Sprinkle evenly over the cake batter.
Place the pans in the preheated oven and bake for 20-30 minutes (this really will depend on your oven) or until golden on top and a toothpick inserted into the center of one of the muffins comes out clean. Makes 24 muffins.