I baked a Sour Cream Apple Pie for dessert last week and it reminded me of a muffin my son and I created a long, long time ago. Of course, that recipe has long since disappeared, but I think I’ve managed to come close to our original concept.
There were some changes made to my basic muffin recipe, since I wanted them to be rich (butter instead of oil), yet light and fluffy (cake flour instead of all-purpose). I also used tulip muffin liners because it gives you more room to PILE ON the streusel topping.
There is cinnamon in the streusel, and a little in the muffins, but the important flavor – the flavor that makes these taste just like my favorite pie – is nutmeg. I was pretty generous with it, so if you’re not as fond of nutmeg as I, you may want to cut the amount in half.
The fragrance is out of this world, and they’re good either hot out of the oven or room temperature.
You’ll get 12 tall muffins from this recipe if you use tulip liners. If you want to use regular muffin liners, fill them 2/3 full and then add streusel to the top. You should get approximately 16-18 muffins that way. There will also be some muffin-top action happening, so grease the top of the pan lightly so the streusel won’t stick.
|Sour Cream Apple Muffins|| |
- STREUSEL TOPPING:
- 1 cup white sugar
- 1 cup flour (all-purpose is best, but cake flour works too.)
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 7 tablespoons melted butter (1 stick, minus one tablespoon)
- 2 cups cake flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg (more or less to taste)
- 1 tart apple, peeled, cored, and chopped into small pieces (I use Granny Smith)
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 6 tablespoons melted butter
- 2 eggs
- 1 cup sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla
- Heat oven to 375 F. Place 12 paper tulip-shaped liners in muffin pans. (If you are using regular liners, you will need two pans, as there will be 15-18 muffins.)
- In a small bowl, combine all of the streusel ingredients. Stir with a fork until combined, and set aside.
- In a large bowl, sift together twice: flour, 1 cup sugar, baking powder, soda, salt, and nutmeg.
- In a small bowl, toss the chopped apple with 1 cinnamon and 1 tablespoon sugar. Add to dry ingredients, folding in carefully. Don't put that bowl in the sink...use for the next step!
- Whisk together melted butter, eggs, sour cream, milk, and vanilla. Fold gently into the dry ingredients, being very careful not to stir, just until most of the flour is incorporated - you should be able to see a few wisps of flour.
- Divide between 12 tulip liners. (If you are using regular liners, fill approximately ⅔ full.)
- Break the streusel up with a fork and sprinkle over muffin batter. Use it up! Trust me - there's no such thing as too much streusel!
- Bake for approximately 22 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
- Cool on a rack for 5 minutes, then remove cupcakes from pan to cool completely.
- A soft, light texture
- Al dente, tangy apple chunks
- Crisp, sweet, crumbly topping
Breakfast just doesn’t get any better than this!
And believe it or not, even though there are quite a few ingredients, I can have these ready for the oven in 20 minutes; you can too!