Apple And Carrot Spice Muffins

• FOR THE MUFFINS:
• 1 cup Dark Brown Sugar
• 2 Large Eggs
• 1-1/2 cup Buttermilk
• 1/2 cups Unsalted Butter, melted
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Whole Wheat Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Jamaican Allspice
• 1 teaspoon Kosher Salt
• 1-1/2 cup Grated Carrots
• 3/4 cups Finely Diced Granny Smith Apple
• 1/2 cups Chopped Walnuts
• FOR THE TOPPING:
• 1/4 cups White Sugar
• 1/4 cups Brown Sugar
• 1/4 cups All-purpose Flour
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/3 cups Unsalted Butter, Cold And Cubed

1. Preheat your oven to 400 F and spray two muffin tins (12-count) with a non-stick spray. Set aside.
2. In the bowl of you stand mixer (with paddle attachment fixed) cream together the dark brown sugar, eggs, buttermilk, butter and vanilla extract until smooth. Remove the bowl from the mixer and set aside.
3. In a separate bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. With a heavy wooden spoon slowly incorporate the dry ingredients into the wet until all is combined. Gently fold in the carrots, apple and walnuts. Pour the mixture into your prepared muffin tins 3/4 of the way up the molds.
4. In a small bowl, combine the ingredients for your crumbled topping: white sugar, brown sugar, flour, cinnamon, nutmeg and cold butter, using your fingers to mix until you reach a crumbled consistency.
5. Sprinkle a teaspoon or so of the topping over each muffin. Bake at 400 F for 20 minutes (or until a toothpick comes out clean), switching the placement of the muffin pans halfway through for consistent cooking.
6. Cool on wire rack and enjoy!

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Taken from tastykitchen.com/recipes/breads/apple-and-carrot-spice-muffins/ (may not work)