Apple Spice Muffins with Raisins and Walnut Crumble

I may have mentioned before that Paxton is a muffin-monster (his self-given name), so we eat a lot of muffins in this house. I would like to say this is one of his favorites, but honestly, he claims that pretty much any muffin we make together is his favorite.

If he had his way, these muffins would not only include apples and raisins, but rhubarb, blueberries, and pretty much everything but the kitchen sink. Lesson number 1 for Paxton – editing!

Let’s start with preheating the oven to 375 and lining the muffin tins with paper liners. Combine all the ingredients for the crumble in a food processor and pulse. You want the walnuts to be in small pieces and everything well incorporated but not pureed.

Next, combine the dry ingredients in a bowl – all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and a bunch of spices. Whisk them together to remove any lumps.

In a separate bowl, combine all the wet ingredients – buttermilk, eggs, melted butter, vanilla extract, honey, and grated apples. Whisk together to combine then add in the raisins.

Add the wet ingredients to the dry and stir until just combined. Scoop into the prepared muffin tins. Sprinkle the crumble topping on top.

Bake for about 20 minutes (I usually start checking after about 17 minutes). You want the muffin to be golden, the crumble to be crunchy, and of course, for the muffin to be cooked through.

Remove the muffins from the tin and cool on a rack. If you are like Paxton, and pretty much anyone else in the house, as soon as the muffins are cool enough not to burn fingers and mouths they are eaten. Enjoy!

And now, here is Paxton’s recipe for his apple spice muffins with raisins and walnut crumble topping.