I love Fall!

In the newspaper 2 sundays ago there was a section with a menu suggestion and recipes to make for conference weekend. I always love to try new recipes, so I scanned it for anything that sounded good and came across theses: (Yum! If I could give you one I would!)

They turned out to be delicious! They're a perfect fall treat. I highly recommend making them with the cupcake paper liners because my first batch didn't have them and even though I greased the pan they didn't want to come out. The result was a bowl of muffin crumbs! (The picture above is from my second attempt- much more successful.)

If you'd like to make them too here's the recipe...

Fluffy Walnut Apple Muffins

Serves 6-12

• 1/2 cup butter

• 11/4 cups white sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 2 eggs

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 cup milk

• 2 cups peeled, cored, diced apples

• 1/2 cup walnuts

Cinnamon Crumble:

• 1/4 cup white sugar

• 1/2 teaspoon cinnamon

• 3 tablespoons all-purpose flour

• 2 tablespoons butter, cubed

Preheat oven to 375 degrees. Coat top and insides of jumbo six-cup muffin pan or 12-cup muffin pan with cooking spray, or line with muffin papers.

In 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 1 3/4 cups flour, baking powder and 1/2 teaspoon cinnamon. Stir in flour mixture alternately with milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle tops with cinnamon crumble.

To make Cinnamon Crumble: In small bowl, combine 1/4 cup white sugar, 1/2 teaspoon cinnamon, 3 tablespoons flour and 2 tablespoons cubed butter. Mix together using pastry blender or two butter knives. The crumble topping should resemble small peas.

Bake in preheated oven 30 minutes or until tops are golden brown and a toothpick inserted into center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, cool on wire rack.

ENJOY!