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.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6
Yield: 6 jumbo muffins

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

Directions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Tips: The magazine version of this recipe includes 3/4 cup toasted walnuts in the batter and 1/2 cup toasted walnuts in the topping.

Nutrition Facts

Per Serving: 635 calories; protein 8.8g; carbohydrates 89.7g; fat 28.2g; cholesterol 114.5mg; sodium 483.1mg.