Apple Streusel Cheddar Muffins

From King Arthur Flour website. I have not tried, but would like to. Very different technique for muffins, which includes layering the struesel.

• Ready In: 45 mins
• Yields: 12 MUFFINS

Ingredients

• 3⁄4 cup butter, softened
• 2⁄3 cup sugar
• 1  teaspoon vanilla
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  teaspoon salt
• 2  teaspoons baking powder
• 3  eggs
• 2  large apples, peeled and finely chopped (about 1 1/2 cups)
• 1  cup sharp cheddar cheese or 1  cup extra-sharp cheddar cheese, grated (4 ounces)
• 1⁄2 cup walnuts, chopped
• 2  cups all-purpose flour

• Streusel

• 3  tablespoons all-purpose flour
• 3  tablespoons brown sugar
• 3  tablespoons walnuts, chopped
• 1⁄2 cup sharp cheddar cheese, grated (or more)

Directions

1. Cream together the butter, sugar, vanilla, cinnamon, nutmeg, salt, and baking powder.
2. Beat in the eggs.
3. (The mixture will look curdled; that’s OK.) Stir in the apple, cheese, and walnuts, then the flour until just combined.
4. Mix streusel ingredients together in a small bowl.
5. Preheat oven to 350F.
6. Grease the cups of a 12-cup muffin tin.
7. Fill each cup about half-full.
8. Sprinkle about one Tbs of streusel mixture on top of each muffin.
9. Fill the cups with the remaining batter.
10. (It’s stiff, and will mound up above the rim of the cup a bit.) Sprinkle the remaining streusel atop the muffins.
11. The streusel will spill off the muffins onto the pan; don’t be too finicky about trying to make it stick.
12. Bake for 30 minutes, or until they’re golden brown.
13. After removing from oven, cool breifly in the tins (about 5 min) then finish cooling on a cooling rack.