There is something about a muffin. The topping is what gets me every time. They come in so may varieties, but when I see one with fresh apples, cinnamon, walnuts and sugar glaze, there’s nothing better.
2 Cups Flour
½ Cup Sugar
1 TBSP Baking Powder
½ tsp Salt
¼ tsp Cinnamon
1/8 tsp Nutmeg
1 Cup Whole Milk
1 tsp Vanilla
1 Large Egg
4 TBS Butter (1/2 Stick)
1 Cup Apples – diced
½ Cup Walnuts – Chopped small
½ Cup Butter, softened
¾ Cup Flour
¼ tsp Salt
1 ½ tsp Cinnamon
½ Cup Firmly Packed Brown Sugar
2 Cups Confectioners’ Sugar
1 tsp Vanilla Extract
3-4 TBSP Whole Milk
Instructions for Streusel Topping
In a small medium bowl, combine all ingredients. Mix well with a pastry blender or 2 knives. Mixture should resemble crumbs.
If you don’t use all the topping, you can keep it in the freezer for up to 6 months.
Instructions for Sugar Glaze
In a small medium bowl, combine all ingredients. Mix well.
Instructions for Muffins
Preheat the oven to 400º. Grease and flour a 12-cup muffin pan, or use paper liners.
In a large bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Toss the apple pieces and the walnuts in a small amount of flour. Shake off any excess flour and add them to the dry ingredients. Stir until combined.
Melt the butter and let cool slightly.
In a medium bowl, beat the egg. Add the sugar, milk and vanilla. Pour the cooled butter into the egg mixture and stir.
Add the liquid ingredients to the dry ingredients. Mix for only 10-15 seconds, very gently. It is very important that you don’t over mix the batter, it will cause your muffins to be rubbery.
Let the batter rest for 10 minutes. Divide the batter into the 12 muffin cups. Heap the streusel topping onto each muffin.
Bake 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
When muffins are cool, drizzle with Sugar Glaze.
Print recipe here: apple-walnut-struesel-muffins