| 1 | The delicious crumb topping makes these muffins taste like miniature coffee cakes. |
| 2 | Good at tea time and also for brunch. |
| 3 | Cool at least 1 hour before serving. |
| 4 | Topping ?cup chopped walnuts ?cup all-purpose flour 3 tablespoons granulated sugar 2 tablespoons butter, at room temperature ?teaspoon ground cinnamon batter 1 ?cups all-purpose flour ?cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon ?teaspoon baking soda ?teaspoon salt 2 large eggs 1 cup sour cream ?cup (?stick) butter, melted 1 cup diced unpeeled apple, preferably a tart apple such as granny smith or greenings heat oven to 375°F. |
| 5 | Grease muffin cups or use foil baking cups. |
| 6 | Put streusel topping ingredients into a medium-size bowl. |
| 7 | Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. |
| 8 | To make the muffin batter, thoroughly mix fllour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl. |
| 9 | Break eggs into another bowl. |
| 10 | Add sour cream and melted butter, and whisk until well blended. |
| 11 | Stir in diced apple. |
| 12 | Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. |
| 13 | Scoop batter into muffin cups. |
| 14 | Top each muffin with about 2 teaspoons of the streusel topping. |
| 15 | Bake 20 to 25 minutes, or until browned. |
| 16 | A toothpick inserted into the center should come out clean. |
| 17 | Remove from pans and let cool at least 1 hour before serving. |
