October 3, 2011

Crumble-top Apple Muffins

Breads and Muffins

15 mins.

20 minutes

“Warm, fresh-baked apple muffins topped withwalnuts and brown sugar are a great way tostart the day.”

1
Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. Combine 3 tbsp. butter, 1/4 cup flour, the walnuts and brown sugar in a small bowl until crumbly. Set aside.
2
Combine the remaining flour, granulated sugar, baking powder and cinnamon in a large bowl.
3
Combine the egg, milk and the remaining butter in a medium bowl. Stir into the dry ingredients until combined. Fold in the apple.
4
Spoon the batter into the muffin cups. Sprinkle the crumble topping over the batter. Bake until the muffins spring back slightly when touched, 20–25 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.

Stir apple-pie spice, pumpkin-pie spice or a little strawberry jelly into softened butter to serve with these muffins.

• This recipe works well with frozen, thawed apples, too. Save a little time on a busy morning.

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