Make the streusel topping by combining the walnuts, brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon in a small mixing bowl. Stir with a fork to combine.
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Add the 2 tablespoons butter and stir well. Set aside while you prepare the muffin batter.
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Line a 12-muffin tin with 12 paper muffin-tin liners.
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Place the remaining 2 cups of flour, baking powder, baking soda, the remaining 1/2 teaspoon of cinnamon, salt, and nutmeg in the medium mixing bowl and stir to combine.
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Add the apples and granulated sugar and stir well.
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In a large mixing bowl, whisk together the eggs, milk, applesauce, and melted butter.
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Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to overmix.
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Divide the batter evenly among the muffin cups.
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Sprinkle the streusel topping over the batter, dividing it evenly among the 12 cups.
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Bake the muffins in the oven until golden brown, about 25 minutes.
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Using oven mitts or pot holders, remove the muffins from the oven and let cool in the tin for 10 minutes. Serve warm.
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Yield: 12 muffins
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If youíre a big raisin fan, kick up your apple-cinnamon muffins by adding some raisins to the muffin batteróyou canít go wrong!