Apple Streusel Muffins
The delicious scrub topping makes these muffins taste like miniature coffee cakes. Good at team time and also for brunch. Cool at least 1 hour before serving.
- 1/2 cup chopped walnuts
- 1/4 cup flour
- 3 tablespoons granulated sugar
- 2 tablespoons butter, at room temperature
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups flour
- 1/2 up granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1/4 stick butter, melted
- 1 cup diced unneeded apple, preferably a tart apple such as Granny Smith
Heat oven to 375. Grease muffins cups or use foil baking cups.
Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.
To make the muffin batter, thoroughly mix flour, sugar, baking powder, cinnamon, allspice, being soda and salt in a large bowl.
Break eggs into another bowl. Add sour cream and melted butter, and whisk until well blended. Stir in diced apple.
Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping.
Bake 20 to 25 minutes, or until browned. A toothpick inserted into the center should come out clean. Remove from pans and let cool at least 1 hour before serving.