Description
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Ingredients
- ½ cup butter
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup milk
- 2 cups peeled, cored and sliced apples
- ½ cup walnuts
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, cubed
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray
- or line with muffin papers.
- In a large 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. 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.
- 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 center comes out clean. If they are browning too quickly
- cover with tin foil. Remove from pans
- and cool on wire rack.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6