Walnut Apple Muffins

First I offer my apologies for no picture. I made these muffins per Anya's request the day after Nathan left and I think I was a little out of it and out of the habit of photographing every meal. So... no picture of these fantastic muffins. But, if you head over to Confabulation in the Kitchen (which is where I found the recipe), you can see pictures that are MUCH better than what I could've taken!

These muffins were so delicious! I loved how moist they were from the apples. I added craisins to them, too, because what doesn't benefit from craisins?

Walnut Apple Muffins

1/2 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups peeled, cored and sliced apples
1/2 cup walnuts
1/2 cup of dried cranberries
1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed

1. 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.

2. 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.

3. 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.4. 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.