Ingredients
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1 1/2 cups all-purpose flour
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3/4 cup sugar
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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2 eggs
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1 1/4 cups sour cream (low-fat or non fat is fine)
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1 cup tart apple, unpeeled and diced
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1/2 cup walnuts, chopped (I love almonds too)
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1/4 cup all-purpose flour
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3 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/2 cup unsalted butter, melted
Instructions
- FOR MUFFINS: In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
- In another bowl, beat the eggs, sour cream and butter together.
- Stir the egg mixture into the dry ingredients, just until moistened (do not overmix).
- Fold in the diced apple into the batter.
- Fill greased or lined muffin cups one-third full.
- FOR TOPPING: In a bowl, combine the nuts, flour, sugar, cinnamon, and nutmeg. Cut in the butter until mixture resembles coarse crumbs.
- Sprinkle about two-thirds of the topping over the batter in the cups.
- Top with remaining batter and then sprinkle the remainder of the topping mix over each muffin.
- Bake at 375F for 20-25 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks to cool completely.