Recipe: Sour Cream Apple Muffins

recipelink.com Chat Room Recipe Swap - 2001-02-25
From: Nancy,.SanFran

Sour Cream Apple Muffins
Serving Size : 12

Streusel topping:
1/2 cup. light brown sugar
1/3 cup. unbleached all-purpose flour
4 tbs. unsalted butter -- chilled
Batter:
2 cup. unbleached all-purpose flour
3/4 cup. sugar
1 tbs. baking powder
3/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. salt
1/2 cup. walnuts -- chopped
2 eggs
4 tbs. unsalted butter -- melted
1 1/2 cup. sour cream
2 cup. tart green apples -- (2 lg.)

For streusel topping, combine brown sugar and flour. Add butter in chunks, and cut in until coarse crumbs are formed. Set aside.

Heat oven to 375*. Grease 12 standard 2 1/2" diameter muffin cups.

In a large bowl, combine flour, sugar, baking powder, soda, spices and walnuts.

In another bowl, combine eggs, melted butter and sour cream with a whisk until well blended.

Add chopped apples and sour cream mixture to dry ingredients and stir just until evenly moistened, no more than 15-20 strokes.

Spoon batter into each muffin cup until no more than 2/3 full.

Bake in center of preheated oven until browned tops feel dry and springy, and a cake tester inserted into center of muffin comes out clean, 20-25 min. Do not overbake.

Let muffins rest in pan 5 min. before turning out on to rack to cool.