Apple Walnut muffins

1/2  cup		butter
1  teaspoon		vanilla extract
1/2  teaspoon		salt
2		eggs
2  teaspoons		baking powder
1/2  cup		milk
2  cups		peeled, cored and sliced apples
1/2  cup		walnuts
3/4  cup		white sugar
1  teaspoon		ground cinnamon
1-4/5  cups		all-purpose flour
2  tablespoons		butter, cubed

Tip: For nutritional information on all the ingredients in Apple Walnut muffins just click on each ingredient name. Then adjust the serving size for any Apple Walnut muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
In a 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 the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.