Cinnamon Stuffed Apple Muffins

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• 3/4 cup ground walnuts (OR almonds, OR hazelnuts)
  Ingredient note

  Source: 3/4 cup ground walnuts (OR almonds, OR hazelnuts)
• 1/4 cup + 1/4 cup brown sugar
  Ingredient note

  Source: 1/4 cup brown sugar; Source: 1/4 cup brown sugar
• 1/4 cup heavy cream (OR half and half OR milk)
  Ingredient note

  Source: 1/4 cup heavy cream (OR half and half OR milk)
• 1 teaspoon + 1 teaspoon cinnamon
  Ingredient note

  Source: 1 teaspoon cinnamon; Source: 1 teaspoon cinnamon
• 2 cups flour
  Ingredient note

  Source: 2 cups flour
• 3/4 cups sugar
  Ingredient note

  Source: 3/4 cups sugar
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
  Ingredient note

  Source: 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 2/3 cups vegetable oil
  Ingredient note

  Source: 2/3 cups vegetable oil
• 4 each large eggs
  Ingredient note

  Source: 4 large eggs
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 12 ounces finely grated apple (about 3-4 small-medium ones)
  Ingredient note

  Source: 12 ounces finely grated apple (about 3-4 small-medium ones)

1. Mix all ingredients in a small bowl and set aside.
2. Preheat the oven to 420°F. Line a 12 cup muffin pan (OR a 6 cup jumbo muffin pan).
3. In a large bowl mix dry ingredients well. In a separate bowl whisk together the oil, the eggs and the vanilla extract, then stir in the grated apple.
4. Add the wet ingredients to the dry ingredients and mix JUST until combined. Do not overmix!
5. Evenly distribute 3/4 of the batter between the muffin cups (I like using a cookie scoop for mess-free work). Roll the filling into balls and gently push one into the center of each muffin. Top with the remaining batter.
6. Reduce the oven temperature to 400°F. Bake the muffins for 10 minutes for regular muffins (or 15 for jumbo sized ones). Reduce the heat to 360°F and finish baking for 15 minutes for regular muffins (or 20 minutes for jumbo sized ones), or until a toothpick inserted comes out clean.
7. Cool the muffins in the pan for 10 minutes before removing them to a cooling rack to cool completely.