Yield: Makes 1 Dozen Muffins
- 1/2 cup (4 ounces) butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, Spoon and Sweep Method, about 10 ounces
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 cup finely chopped apple
- 1/2 cup chopped walnuts, optional
- ***Crumb Topping***
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 3 tablespoons softened butter
In a large mixing bowl with electric mixer, cream butter and 3/4 cup of brown sugar until light. Beat in the eggs until well blended. Beat in the vanilla extract.
In another bowl combine the 2 1/4 cups of flour with the baking powder, 2 teaspoons of cinnamon, and 1/4 teaspoon of salt.
Add about one third of the dry mixture to the creamed mixture with half of the milk. Beat on low speed just until blended. Add the remaining dry mixture and the remaining milk; beat on low speed just until blended. Fold in the chopped apple. Spoon the batter into 12 prepared muffin cups, filling about 3/4 full.
In a small bowl, combine the 1/3 cup of flour with 1/3 cup of brown sugar, the cinnamon, and the salt; mix to blend thoroughly. Work in the butter with a fork or fingers until the mixture is crumbly. Sprinkle a generous amount over each filled muffin cup.
Bake the muffins for about 18 to 23 minutes, or until a toothpick inserted in the center of a large muffin comes out clean.
Makes 1 dozen apple muffins.
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