18 Regular muffins

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving. Topping 1/2 cup chopped walnuts 1/4 cup all-purpose flour 3

tablespoons granulated sugar 2 tablespoons butter, at room temperature 1/4 teaspoon ground cinnamon Batter 1 1/2 cups all-purpose flour 1/2 cup granulated sugar

2 teaspoons baking powder 1 teaspoon ground cinnamon

1/4 teaspoon baking soda 1/4 teaspoon salt 2 large

eggs 1 cup sour cream 1/4 cup (1/2 stick) butter, melted 1 cup diced unpeeled apple, preferably a tart apple such as Granny Smith or Greenings Heat oven to 375 F. Grease muffin cups or use foil baking cups. Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. To make the muffin batter, thoroughly mix fllour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl. Break eggs into another bowl. Add sour cream and melted butter, and whisk until well blended. Stir in diced apple. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping. Bake 20 to 25 minutes, or until browned. A toothpick inserted into the center should come out clean. Remove from pans and let cool at least 1 hour before serving. Source: Muffins By Elizabeth Alston