Recipe: Sour Cream Apple Muffins for Ling, NJ

Hi Ling :-) I did a little bit of searching on the internet for your muffin recipe, using Hecker's flour, and saw a reference to The Bread Bible cookbook which I have. This is the recipe that is in it but I'm not sure that it is the recipe you are looking for. I have not tied it but maybe I will since it sounds good :-)!!

Sour Cream Apple Muffins
Makes 12 muffins

"Sublime, cakelike muffins with a crisp sugar crust, tart chunks of fruit, and the aroma of spices are ever-popular. Be sure to fill cups to the top so that the baked muffins have a high dome."

Struesel Toppimg:
1/2 cup (packed) light brown sugar
1/2 cup unbleached all-purpose flour
4 Tbsp. (1/2 stick) unsalted butter, chilled

Batter:
2 cups unbleached all-purpose flour
3/4 cup sugar
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup (4 oz.) walnuts, chopped
2 Tbsp. dried currants
2 large eggs
4 Tbsp. (1/2 stick) unsalted butter, melted
1 1/2 cups sour cream
2 cups chopped tart green apples (2 large apples), peeled and cored

1. Preheat oven to 375 degrees F. Grease or line 12 standard muffin cups.

2. To prepare the streusel: In a small bowl with a pastry blender or fork, or in a work bowl of a food processor fitted with the metal blade, combine the sugar and flour. Add the butter in chunks and cut in until coarse crumbs are formed.

3. In a large bowl using a whisk, combine flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cloves, walnuts, and currants. In another bowl using a whisk or electric mixer, combine the eggs, melted butter, and sour cream until well blended. Add the chopped apples and egg mixture to the dry ingredients and stir just until evenly moistened, no more than 15 to 20 strokes.

4. Spoon the batter into the muffin cups. Sprinkle with streusel topping. Place the pan on a rack in the center of the oven and bake 20 to 25 minutes, or until browned, the tops feel springy, and a cake tester inserted into the center comes out clean. Do not overbake. Cool the muffins in the pan for 5 minutes before transferring to a cooling rack.