• YIELD: 12 muffins

This is a recipe from my grandson, Kai. It was found in a children’s cookbook authored by Chef Emeril Lagasse. I changed a few things – didn’t toast the walnuts, used a whole, fresh apple instead of dried, and Half and Half instead of milk. That’s what I had in the refrigerator; the results were amazing.

INGREDIENTS

  • STREUSEL TOPPING:
  • 1/2 cup toasted chopped walnut pieces
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted unsalted butter
  • MUFFINS:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1/2 cup coarsely chopped dried apples ( I used one apple, peeled and coarsely chopped.)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk (or Half and Half)
  • 1 cup Homemade Applesauce or store-bought applesauce
  • 4 tablespoons melted unsalted butter

DIRECTIONS

  • Make the streusel topping by combining the walnuts, brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon in a small mixing bowl. Stir with a fork to combine. 
  • Add the 2 tablespoons butter and stir well. Set aside while you prepare the muffin batter. 
  • Line a 12-muffin tin with 12 paper muffin-tin liners. 
  • Place the remaining 2 cups of flour, baking powder, baking soda, the remaining 1/2 teaspoon of cinnamon, salt, and nutmeg in the medium mixing bowl and stir to combine. 
  • Add the apples and granulated sugar and stir well. 
  • In a large mixing bowl, whisk together the eggs, milk, applesauce, and melted butter. 
  • Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to over mix. 
  • Divide the batter evenly among the muffin cups. 
  • Sprinkle the streusel topping over the batter, dividing it evenly among the 12 cups. 
  • Bake the muffins in the oven until golden brown, about 25 minutes. 
  • Remove the muffins from the oven and let cool in the tin for 10 minutes. Serve warm. 
  • If you’re a big raisin fan, add some raisins to the muffin batter.