- 12
Ingredients
- Streusel Topping:
- 1/4 c sugar
- 3 Tbsp flour
- 1/4 tsp cinnamon
- 2 Tbsp cold butter
- Muffin batter:
- 2 c flour
- 1 Tbsp ground hazelnuts, optional
- 1 c sugar
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 extra large eggs
- 1 c sour cream
- 1/4 c vegetable oil
- 1 c apples - finely chopped
Preparation
Step 1
One Greased 12-1/2 c muffin pan or two 6 1/2 c muffin pans.
Preheat oven to 400 degrees.
Streusel topping :
In small bowl, combine sugar, flour and cinnamon. Cut in butter until mixture forms coarse crumbs; set aside.
Muffin batter :
In large bowl, stir together flour, sugar, hazelnuts, baking powder, cinnamon, salt and baking soda.
In small bowl,beat together eggs, sour cream and oil. Add all at once to dry ingredients with apples; stir just until moistened.
Fill muffin pans 3/4 full with dough. Sprinkle streusel topping on muffins. Bake at 400 F for about 20 - 25 minutes.
Convection oven: Bake at 375 F for 18-20 minutes. cool on rack.
Note :
I use Pam to grease my baking pans.
If you don't have a muffin pan,spread dough into a 9 x 13 greased glass cake pan and sprinkle with streusel topping.Bake at 375 F for about 30 - 40 minutes.Test with toothpick for doneness.
Convection oven: Bake at 350 F for about 25 - 35 minutes.Test with toothpick for doneness.