Apple Walnut Muffins

I made these apple walnut muffins from a cookbook called The Seasonal Baker by John Barricelli, and I thought they were delicious. The recipe here is for 12 muffins.  I doubled the recipe when I made them, but somehow the doubled recipe actually made 36 muffins. I used red and green decorating sugar for Christmas, but they hold up better for storage without sugar. If I make them again, I would skip pre-cooking the apples; I'm not sure if it was worth the trouble.

Apple-Walnut Muffins

2 Tbsp unsalted butter

2 cups peeled, cored, and diced (1/2 inch) baking apples

1 Tbsp plus 2/3 cup granulated sugar

¾ cup chopped walnuts

2 cups all-purpose flour

1 tsp salt

2 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

½ cup vegetable oil

2 large eggs

¾ cup whole milk

2 tsp vanilla extract

Sanding sugar (optional)

Heat the butter in a skillet over medium heat. Add the diced apple and 1 tablespoon of sugar. Cook until apples are tender, 5 to 7 minutes, and set aside to cool.

Set the oven rack in the lower third of the oven and preheat to 375°F. Spray muffin pan with nonstick cooking spray.

Spread chopped walnuts on a rimmed baking sheet and toast until fragrant, 5 - 7 minutes.  Let cool.

In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.

In a medium bowl, whisk together remaining ¾ cup granulated sugar and vegetable oil. Add eggs, milk, and vanilla and whisk to blend. Add to the flour mixture and stir with a spatula just until the flour has been absorbed. Fold in the cooked apple and walnuts.

Divide the batter between 12 muffin cups. Sprinkle the tops with sanding sugar, if desired. Bake, rotating the pan 2/3 of the way through, until the muffins are golden brown and the tops spring back when touched and toothpick in the center comes out clean, 24 to 27 minutes.

Let stand on cooling rack for 10 minutes, then remove muffins from pan and cool completely on rack.