2cupspeeled,cored, and chopped apples; about 2 large apples
Move oven rack to middle position and preheat oven to 375 degrees F. Line muffin tin with paper liners; set aside.
In a small bowl stir together brown sugar and apple pie spice until combined, set aside.
In a medium bowl whisk together the flour, baking soda, baking powder, salt, and apple pie spice; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and beat on medium speed until light and fluffy and pale in color, about 2-3 minutes. Add the egg and mix until just combined.
Add half of the buttermilk to the bowl and mix until combined. Add half of the flour mixture and mix until combined. Repeat with the remaining buttermilk and flour mixture.
Use a rubber spatula to fold in the apples.
Use a 1/2 cup scoop to scoop the batter into the prepared muffin tins. Sprinkle the topping evenly over the batter.
Bake for 25-30 minutes, or until a toothpick inserted into a muffin comes out clean.
Cool the muffins in their tins for 10 minutes, and then remove the muffins from the tins and cool on wire racks until warm. Serve.
The apple varieties that I like using the most in this recipe are Granny Smith, Gala, Empire, and Honey Crisp.