With apple season in full swing, these are the perfect morning treat, lunchbox treat, after school snack, late night treat …well you get the idea.
Super easy to make. I like to use my jumbo muffin tins to make these as..well..simply because a regular cupcake tin is just not enough.
1 stick of butter (1/2 cup) softened
1 tsp. vanilla
1/4 cup brown sugar
1 cup white sugar
dash of salt
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 3/4 cups flour
1/2 cup milk
2 cups of peeled chopped apples
1/2 cup chopped walnuts
Preheat oven to 375 and spray/grease your muffin tins
Cream butter, sugars, vanilla and salt. Add the eggs.
In a separate bowl mix the baking powder, baking soda, cinnamon, and flour.
Mix the milk into the butter mixture and add the flour mixture slowly until just incorporated.
Fold in the apples and walnuts
Make your crumble topping:
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 cup white sugar
1/8 cup brown sugar
Mix this with a fork making it into crumble to sprinkle on top
Fill the muffin tins about 3/4 full (or make them even)
Sprinkle the crumble on top
Bake for approximately 25 minutes (or until toothpick comes out clean)
These freeze very well or store them in an air tight container for up to 4 days (they won’t last that long!)
Makes 12 jumbo muffins (or you can make the regular size cupcake muffin