Apple Sour Cream Muffins

Categories: bread, breakfast, muffins

Ingredients

• Streusel Topping
• 3 tablespoons unsalted butter
• 2 tablespoons white sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 cup all purpose flour
• 1/4 cup finely chopped walnuts
• Muffin Batter
• 1 1/3 cups light brown sugar, packed firmly
• 1/2 cup vegetable oil
• 1 egg
• 1 cup sour cream
• 1 teaspoons pure vanilla extract
• 2 1/2 - 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 3/4 cups coarsely chopped apples

Directions

1. Prepare the streusel by tossing or crumbling ingredients together. Set aside.

2. Preheat oven to 400 F. Line muffin cups with paper liners. Line a baking sheet with parchment paper and set aside.

3. In a large bowl, whisk together oil, brown sugar, and egg. Add vanilla and sour cream.

4. In a separate bowl, stir together flour, soda, baking powder, salt, and cinnamon. Blend gently. Once partially blended, fold in apples. If batter seems too loose, add a few tablespoons of flour (no more than 4) to make batter a bit stiffer. Scoop batter into lined muffin tin. Sprinkle topping evenly over each muffin.

5. Place muffin tin on the baking sheet. Bake for 15 minutes.

6. Reduce heat to 350 F. and bake another 12 to 15 minutes. Muffins should spring back when pressed lightly. Allow to cool in pan for 5 minutes before removing.

7. Makes 9-12 muffins

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