Categories: Apples, Breakfast, Muffins
Ingredients
- Streusel Topping:
- 1/2 cup packed light brown sugar
- 1/3 cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter
- Muffins
- 2 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup walnuts , chopped
- 2 tablespoons dried currants
- 2 large eggs
- 4 tablespoons unsalted butter , melted
- 1 1/2 cups sour cream
- 2 cups chopped tart green apples
Directions
-
Topping: in a small bowl with a pastry blender or fork, or in a food processor, combine the brown sugar and flour.
-
Cut the butter into chunks; add to the sugar and flour mixture; cut in until coarse crumbs are formed; set aside.
-
Preheat oven to 375°; grease 12 standard muffin cups.
-
In a big bowl, combine the flour, sugar, baking powder, baking soda, spices, salt, walnuts, and currants.
-
In another bowl, combine the eggs, melted butter, and sour cream with a whisk until blended.
-
Add in the chopped apples and sour cream mixture to the dry ingredients and stir just until the ingredients are evenly moistened, no more than 15 to 20 strokes.
-
Spoon the batter into each muffin cup, until level with the top of the pan.
-
Bake in the center of the oven until the tops are browned and feel dry and springy, and a cake tester comes out clean, 20-25 minutes (do not overbake).
-
Let the muffins rest in the pan for 5 minutes before turning out onto a rack to cool.
-
Serve them the day they are made or freeze them in plastic bags for up to 3 months.