I made these sweet, moist sour cream and apple muffins for my dear father-in-law and husband and received rave reviews … I think a streusel topping makes any baked good an extra treat. A little more complicated than your usual quick bread, but well worth the effort. Perfect for breakfast, lunch or dessert and not too sweet either. This savory girl does not enjoy an overload of sugar, but I do like a decent sized muffin. Moist, sublime and comforting as we await winter here in Canada. Brrr. Turn on the oven and keep warm. Much better to occupy your kitchen than your local park.
 Tart Apple Muffins with Sour Cream |
Recipe by Lisa Turner
Adapted from The Best Quick Breads
Published on November 6, 2011
Sweet delicious sour cream and apple muffins with a wonderful streusel topping (who doesn't like that?)
Streusel topping:
- 1/2 cup lightly packed brown sugar
- 1/3 cup unbleached white flour
- 1/2 stick (4 tablespoons) cold unsalted butter
Muffins:
- 2 cups unbleached white flour
- 3/4 cup white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1/2 cup chopped walnuts
- 1 tablespoon dried cranberries
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups sour cream
- 2 cups cored and chopped tart green apples
Instructions:
Grease 12 muffin cups with butter. To prepare the streusel topping, combine the brown sugar, flour and butter in a small bowl. Cut the butter into small pieces using a pastry cutter. Set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, walnuts and dried cranberries. In another medium sized bowl combine the eggs, melted butter, and sour cream and whisk until well combined. Add the apples, sour cream and egg mixture to the dry ingredients. Stir until just combined. Do not over mix. Spoon the batter evenly into the prepared muffin pan and then sprinkle the streusel over top. Bake in an preheated 375° oven for 20 - 25 minutes until the top of the muffins are browned and a cake tester comes out clean.
Makes 12 muffins |
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Audio Accompaniment:
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5 comments:
Breakfast, lunch and dessert -- I don't think these would last very long
Yum ..looks so gud ....
making these!!
Ilove the topping on these awesome muffins. Pls do sent them to my event @ simply.food C.E.D.D Apples
I made these to have them for breakfast and they turned out great! I loved how moist they are inside and the combination of the apples, sour cream, spices, walnuts and cranberries. I cut the sugar to about one half cup and that turned out to be a good level of sweetness. I also used standard sized muffin pans, but mine yielded 22 muffins. Look forward to making these again and trying more of your recipes! Your recipe for peanut butter brownies is in the oven right now :)
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