I whipped these muffins up while waiting for some sandwich rolls to rise. It takes no time to mix the batter up, sprinkle with the topping, and bake. Before you know it, you have a lovely batch of muffins to go with your morning coffee, or as an afternoon snack!
- 2 cups flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup sour cream
- 1/4 cup butter, melted
- 1 cup diced Granny Smith apples
Topping:
- 1/4 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons cold butter
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Preheat oven to 400°. Prepare muffin tins with 18 paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon.
- Add the sour cream, melted butter, and eggs to the dry ingredients, then fold in apples.
- Make the topping by cutting the butter into small pieces and mix together the sugar, flour, and cinnamon.
- Spoon the batter into the paper liners, and sprinkle with the topping mixture.
- Bake for 23 to 25 minutes, testing with a toothpick. Let cool on a wire rack.
