Apple Hazelnut Muffins

• APPLE CIDER APPLESAUCE
• 1 pound APPLES (Cortland, Braeburn, Gala, or Wine Sap) peeled, cored and chopped
• 3/4 cup APPLE CIDER
• 1 tablespoon SUGAR (optional)
• 1 pinch SALT
• 1 splash LEMON JUICE
• MUFFINS
• 1/2 cup BUTTER, softened
• 3/4 cup SUGAR
• 1/2 cup BROWN SUGAR
• 4 LARGE EGGS, room temperature
• 1 1/2 cups APPLE CIDER APPLESAUCE (See above- or store bought)
• 2 cups FLOUR
• 1 teaspoon each: GROUND CINNAMON, GROUND GINGER, & BAKING SODA
• 3/4 teaspoon SALT
• 1/2 teaspoon NUTMEG
• 1/8 teaspoon GROUND CLOVES
• 1 cup RAISINS
• 1 cup CHOPPED HAZELNUTS
• 2 handfuls BROWN SUGAR *(see note about topping)

1. Bring apples, cider and lemon juice to a boil in a medium saucepan over medium-high heat. Cover pan: reduce heat. Simmer until apples are very soft, about 12 minutes. Remove lid; stir in sugar and salt. rn(I usually omit the sugar- recipe doesn't really need it.) Cook over medium heat until apples are broken up and most of the liquid is evaporated, about 15 minutes. Let cool. Lightly puree. I prefer a few small chunks. If you want smoother applesauce then puree a bit more.
2. Preheat oven to 350u0b0F. Line a standard muffin tin with paper liners. Cream the butter and the sugars until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in the applesauce. Sift together all dry ingredients. Add to butter mixture. Stir in raisins if desired. Divide batter into muffin cups. Fill about 3/4 full. *Sprinkle brown sugar on top. Bake until centers test clean, about 18-20 minutes. Let cool completely in the pan.
3. *OPTIONAL TOPPING:rn 3/4 cup light brown sugarrn 2/3 cup all-purpose flourrn 2/3 cup old-fashioned rolled oats (or quick oats)rn 1/2 teaspoon ground cinnamonrn 1/2 teaspoon of ground gingerrn 1/4 teaspoon saltrn 3/4 cup walnuts, (chopped or halved)rn 1/2 cup unsalted butter, softened to room temperaturern rn Whisk the brown sugar, flour, oats, cinnamon, salt, and nuts together. Make sure to get out all those brown sugar lumps. Cut in the butter with a pastry blender or a fork until the mixture is crumbly. Evenly sprinkle topping over the muffins. Bake as directed.

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Taken from food52.com/recipes/76978-apple-hazelnut-muffins (may not work)