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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

Nutrition Info

634.7 calories carbohydrate: 89.7 g cholesterol: 114.5 mg fat: 28.2 g fiber: 3 g protein: 8.8 g saturatedFat: 13.6 g servingSize: - sodium: 483.1 mg sugar: 55.8 g transFat: : - unsaturatedFat: : -

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.
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.
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.
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.

6 jumbo muffins

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.