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1
Preheat the oven to 350?F and line two 12-cup muffin tin with cupcake liners or coat with cooking spray or butter.
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2
In a bowl, gently toss the apple chunks with 1 1/2 tablespoons of flour until well coated, which prevents the apples from sinking to the bottom of cupcakes.
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3
In another large mixing bowl, whisk together 1 cup of whole wheat and 1 cup of all-purpose flours, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and nutmeg together until well combined.
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4
In a medium bowl, whisk together 3/4 cup of brown sugar and the canola oil until well blended.
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5
Add the eggs, vanilla extract, and buttermilk, and whisk until well mixed.
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6
Pour the liquid mixture into the flour mixture, and stir with a wooden spoon until just incorporated and moistened.
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7
Gently stir in the apple chunks until evenly distributed.
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8
For the streusel topping:
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9
Whisking the remaining 1/2 whole wheat flour, 1/4 cup of brown sugar and 1 teaspoon of cinnamon together in a mixing bowl.
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10
Add the remaining 2 tablespoons of softened butter to the dry ingredients, mix with your gingers until coarse meal forms.
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11
Spoon the batter into the prepared muffin cups, and sprinkle a heaping spoonful of streusel on top of each cupcake.
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12
Bake in the preheated oven for about 25 minutes or until the streusel topping sets and becomes browned.
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13
Let cool in the pan on a wire rack for a few minutes.
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14
Transfer the muffins from the pan onto the wire rack.
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15
Serve warm, at room temperature or chilled.
