Jumbo Apple Walnut Muffins: A Delicious Breakfast Treat

Ingredients

• nonstick cooking spray
• 1.25 cups white sugar
• 0.5 cup butter
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 2 eggs eggs
• 1.75 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon ground cinnamon
• 0.5 cup milk
• 2 cups peeled, cored and sliced apples
• 0.5 cup walnuts
• ¼ cup white sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, cubed
• ½ teaspoon ground cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Grease a 6-cup jumbo muffin tin with cooking spray or use paper liners for easy removal.
2. In a large bowl, cream together 1 ¼ cups sugar, ½ cup butter, vanilla extract, and salt until light and fluffy. Beat in eggs one at a time, mixing well after each. In a separate bowl, whisk together 1 ¾ cups flour, baking powder, and ½ teaspoon cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined. Gently fold in the apples and walnuts until evenly distributed. Fill each muffin cup about ¾ full with batter.
3. In a separate bowl, combine ¼ cup sugar, 3 tablespoons flour, 2 tablespoons butter, and ½ teaspoon cinnamon. Use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.
4. Bake in the preheated oven for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. If the tops start to brown too quickly, cover them with aluminum foil. Remove the muffins from the tin and let them cool on a wire rack.

Nutrition

• Calories: 635 kcal
• Fat Content: 28 g
• Fiber Content: 3 g
• Sugar Content: 56 g
• Sodium Content: 483 mg
• Protein Content: 9 g
• Cholesterol Content: 115 mg
• Carbohydrate Content: 90 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g