Apple Walnut Muffins
Apple Walnut Muffins
Makes 18 smaller muffins,12 regular-sized muffins or 6 jumbo muffins (smaller size pictured).
Ingredients
1/2 cup butter
1 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk
2 cups peeled, cored and diced (about 2 medium-sized apples)
1/2 cup walnuts, finely chopped
For topping:
1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed
method
Preheat oven to 375° F. Coat top and insides of jumbo muffin pan with cooking spray or line with muffin papers.
In a large bowl or mixer bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. In a separate bowl, mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble (You don't need to use it all, as it makes plenty!).
To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the centre comes out clean. (If they are browning too quickly, cover with tin foil). Remove from pans, and cool on wire rack.
Adapted from an All Recipes recipe
http://www.fortysomething.ca/2010/03/apple_walnut_muffins.php