Muffins Again

We did not get any rain this Sunday, but I did make muffins again. The kids enjoyed having muffins for snacks last week, so I decided to dust off an old muffin cookbook, and try a different recipe. Muffins by Elizabeth Alston has some delicious looking muffin recipes like lemon and ginger, pecan orange and pumpkin chocolate chip, but I chose the apple streusel for my Sunday muffin adventure. This was an easy recipe, and I had everything I needed on hand. The apple streusel muffins were light and delicate tasting, and I liked the added flavor and crunch of the streusel.
Apple Streusel Muffins

Topping
½ cup chopped walnuts
¼ cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons unsalted butter, at room temperature
¼ teaspoon ground cinnamon

Batter
1 ½ cups all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup sour cream
¼ cup unsalted butter, melted
1 cup diced unpeeled Granny Smith apple

Heat oven to 375°F. Grease muffin cups or use foil baking cups. In a small bowl, mix the topping ingredients with a fork until mixture resembles chopped walnuts. In a large bowl, combine the flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt. Whisk to completely blend all ingredients. In another bowl, add eggs, sour cream and melted butter, and whisk until well blended. Stir in the diced apples. Pour the egg mixture over the flour mixture and stir just until combined. Scoop batter into the prepared muffin pans, and top each muffin with about 2 teaspoons of the streusel topping. Bake 20 to 25 minutes until browned, or when a toothpick inserted into the center comes out clean. Remove muffins from the pans and let cool at least 1 hour before serving. Makes 15-20 muffins.