Muffins are always good but with fall in the air it was time for a new variation. What can be simpler and more fall-like than apples and cinnamon? Throw in some walnuts, add a streusel topping and they’re even better.
- All Purpose Flour, 2 1/4 cups, divided
- Sugar, 2/3 cup
- Baking Powder, 2 teaspoons
- Salt, 1 teaspoon
- Eggs, 2
- Milk, 3/4 cup
- Butter, 1/2 cup, divided
- Brown Sugar, 1/3 cup
- Apples, 2
- Walnuts, 3/4 cup
- Cinnamon, 1 teaspoon plus more for sprinkling
Preheat the oven to 400. Grease a muffin pan. I just sprayed it very generously with Pam.
Peel and core the apples.
Dice them into small chunks until you’ve got about 1 to 1 1/2 cups.
In a medium sized mixing bowl, combine 2 cups of flour, white sugar, baking powder, salt and cinnamon with a whisk.
In a small bowl, combine the remaining 1/4 cup flour, the brown sugar and 1/4 cup butter. Use a fork or pastry blender to mix it until it’s crumbly. Set it aside.
Whisk together the milk and eggs until well-blended. Melt the remaining 1/4 cup of butter and add it to the mixture.
Very gently stir the liquid into the bowl of dry ingredients. It’ll still be lumpy and that’s okay.
Gently fold in the apples and walnuts.
Spoon the batter into the prepared muffin pan and top each one with a spoonful of the streusel mixture.
Sprinkle on a little more cinnamon.
Bake for 20 to 25 minutes. Let them sit for a few minutes before removing them from the pan.
Serve warm and enjoy!