Apple Crunch Muffins (12 servings) 1 large tart apple - cored and chopped into small pieces 1 and 1/2 cup flour - sifted 1/2 cup sugar 1/4 cup (1/2 stick) butter - softened 1 large egg 1/2 cup milk 2 teaspoons baking powder 1 and 1/2 teaspoon cinnamon 1/2 teaspoon salt For The Topping: 1/4 cup brown sugar 1/4 cup pecans or walnuts - chopped 1/2 teaspoon cinnamon This recipe was submitted to the site back in 2006 by user who is named appropriately 'muffin'. I'm happy to report that 'muffin' knows her muffins. This recipe turned out moist and flavorful. The only change I made was to add 2 Tablespoons more milk to the batter to get the consistency I'm used to. Next time, I might consider cutting in 1 Tablespoon of butter and 2 Tablespoons flour into the topping mixture so it will have more of a crumble consistency. But overall, I loved this one and so did my friends. (Recipe tested and photographed in July 2013) How To Make Apple Crunch Muffins One large apple should yield about one cup chopped apple. Mix the topping ingredients together in a small bowl. Set aside. Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray. Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon. Cut in the butter by hand until the texture is like wet-sand. In a separate bowl, beat the eggs. Add the milk and mix well. Add wet ingredients to dry ingredients and mix until just combined and moistened. Fold in apple pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full. Sprinkle topping evenly over the muffins. Bake for 25 minutes or until golden brown. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done. Cooking Note: When you fold in the apples, you may say to yourself, "Whoa! There's too much apple for the batter." Just keep gently folding. There is a lot of apple, but I think you'll find it's just the right amount for these muffins. Granny Smith and Jonathan apples are great for this recipe. The tartness of the apple is offset by the sugar in the batter and the tasty topping. Mr Breakfast would like to thank muffin for this recipe. Recipe number 1695. Submitted 4/3/2006.