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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. Ingredients:
4 cups flour (use some nutritious flour blend) |
2 cups sugar |
2 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
4 eggs |
2 cups sour cream (low fat is good) |
1/2 cup butter, melted |
1 cup heavy cream (or half & half) |
3 cups apples, diced small (or grated) |
1/2 cup sugar |
6 tablespoons flour |
1/2 teaspoon cinnamon |
1/8 teaspoon nutmeg (optional) |
4 tablespoons butter, softened (or margarine) |
Directions:
1. Preheat oven to 400*F.
2. For Muffins:
3. Combine all dry ingredients in large bowl. In a separate bowl blend all wet ingredients well. Mix wet ingredients into flour mixture, then add diced apples.
4. For Topping:
5. With your hands blend sugar, flour, cinnamon(and nutmeg if using) and softened butter until mixture reaches a crumb-like texture.
6. Grease muffin tin well(may use cooking spray or butter or margarine) and fill each section 3/4 full with muffin batter. Top generously with streusel topping.
7. Bake at 400 degrees for about 20 minutes.
8. To test: gently press the top of a few muffins with your index finger, if the top gives and then springs back the muffins are done. Enjoy!
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