{"id":4374,"date":"2016-02-19T11:38:26","date_gmt":"2016-02-19T19:38:26","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=4374"},"modified":"2016-02-19T11:38:26","modified_gmt":"2016-02-19T19:38:26","slug":"sour-cream-apple-muffins","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=4374","title":{"rendered":"Sour Cream Apple Muffins"},"content":{"rendered":"

\"SourI baked\u00a0a 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.<\/p>\n

There were some changes made to my basic\u00a0muffin recipe, since\u00a0I wanted\u00a0them 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.<\/p>\n

\"Pile

Pile on the streusel!<\/p><\/div>\n

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\u00a0if you’re not as fond of\u00a0nutmeg\u00a0as I, you may want to cut the amount in half.<\/p>\n

The fragrance is out of this world, and they’re good either hot out of the oven or room temperature.\"Sour<\/p>\n

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\u00a0should get\u00a0approximately 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.<\/p>\n

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Sour Cream Apple Muffins<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 12 muffins (using tulip muffin liners) or 16-18 muffins using regular liners.<\/div>\n
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Ingredients<\/div>\n