Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 Regular muffins

The delicious crumb topping makes these muffins taste like miniature
coffee cakes. Good at tea time and also for brunch. Cool at least 1
hour before serving.

Topping

1/2 cup chopped walnuts 1/4 cup all-purpose flour 3 tablespoons
granulated sugar 2 tablespoons butter, at room temperature 1/4
teaspoon ground cinnamon

Batter

1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons
baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4
teaspoon salt 2 large eggs 1 cup sour cream 1/4 cup (1/2 stick)
butter, melted 1 cup diced unpeeled apple, preferably a tart apple
such as Granny Smith or Greenings

Heat oven to 375 F. Grease muffin 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 fllour, sugar, baking
powder, cinnamon, allspice, baking 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.

Source: Muffins By Elizabeth Alston

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