Sour Cream Apple Muffins

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?) Print this recipe 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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