Apple Streusel Cheddar Muffins

Name: Apple Streusel Cheddar Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 MUFFINS
Ingredients: 3/4 cup butter, softened; 2/3 cup sugar; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon salt; 2 teaspoons baking powder; 3 eggs; 2 large apples, peeled and finely chopped (about 1 1/2 cups); 1 cup sharp cheddar cheese or 1 cup extra-sharp cheddar cheese, grated (4 ounces); 1/2 cup walnuts, chopped; 2 cups all-purpose flour; 3 tablespoons all-purpose flour; 3 tablespoons brown sugar; 3 tablespoons walnuts, chopped; 1/2 cup sharp cheddar cheese, grated (or more)

Submitted by Roosie

"From King Arthur Flour website. I have not tried, but would like to. Very different technique for muffins, which includes layering the struesel."

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photo by Ratalouille

Ready In:: 45mins
Ingredients:: 16
Yields:: 12 MUFFINS

ingredients

³⁄₄ cup butter, softened
²⁄₃ cup sugar
1 teaspoon vanilla
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
3 eggs
2 large apples, peeled and finely chopped (about 1 1/2 cups)
1 cup sharp cheddar cheese or 1 cup extra-sharp cheddar cheese, grated (4 ounces)
¹⁄₂ cup walnuts, chopped
2 cups all-purpose flour
Streusel
3 tablespoons all-purpose flour
3 tablespoons brown sugar
3 tablespoons walnuts, chopped
¹⁄₂ cup sharp cheddar cheese, grated (or more)

directions

Cream together the butter, sugar, vanilla, cinnamon, nutmeg, salt, and baking powder.
Beat in the eggs.
(The mixture will look curdled; that’s OK.) Stir in the apple, cheese, and walnuts, then the flour until just combined.
Mix streusel ingredients together in a small bowl.
Preheat oven to 350F.
Grease the cups of a 12-cup muffin tin.
Fill each cup about half-full.
Sprinkle about one Tbs of streusel mixture on top of each muffin.
Fill the cups with the remaining batter.
(It’s stiff, and will mound up above the rim of the cup a bit.) Sprinkle the remaining streusel atop the muffins.
The streusel will spill off the muffins onto the pan; don’t be too finicky about trying to make it stick.
Bake for 30 minutes, or until they’re golden brown.
After removing from oven, cool breifly in the tins (about 5 min) then finish cooling on a cooling rack.

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Reviews

This is a good, heavy muffin but a little dry, maybe I baked them too long. There was a lot of batter, I thought I would need a second pan with how full the tins were, but they baked up just right. I realized I only had a Mexican cheese blend when it was time to add it to the batter (I know, you're suppose to assemble all your ingredients before you start ) well I threw it in anyway and it tasted fine. Thank You Roosie :)

Ratalouille
These were tasty but not as moist as I like my muffins! Could that be a result of my using 1/2 whole wheat flour & 1/2 all purpose flour? I set my timer for the full 30 minutes but would advise checking them earlier. Thanx Roosie!

CountryLady
These are very good muffins. I halved the recipe, just cooking for me since I'm using nuts. Warm from the oven, with a little butter, this was delicious! I had one for breakfast this morning. I halved the muffin, spread with butter and broiled it. Great! Thanks Roosie!

Sharon123