Come the fall this is a “must” in my muffin repertoire! It was such a popular muffin at the many coffee-breakfasts I catered in the olden days! If you have apple butter on hand it would be a very nice spread on a muffin.
Makes 10-12 Medium Size Muffins
Preheat the oven to 375 F.
Spray the muffin pan with non-stick cooking spray or line with muffin liners.
Topping: (Note: you will probably have more than enough for the muffins, so store in the fridge or freeze for another batch of muffins).
For the Muffins:
2 cups unbleached flour
2/3 cup sugar
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. ground allspice
½ tsp. ground cardamom
¼ tsp. salt
2 large eggs
½ cup sour cream
¼ cup unsalted butter, melted
1 ½ cups peeled, grated Granny Smith apples (about 1 1/2 large)
½ cup toasted walnuts
Combine the topping ingredients & set aside.
Whisk together the flour, baking powder, baking soda, salt, remaining 2/3 cups of sugar, ¾ tsp. allspice & ½ tsp. cardamom in large bowl.
Whisk eggs, sour cream & butter in a medium bowl to blend. Mix in the apple; fold into the flour mixture; add the remaining ½ cup nuts.
Spoon the batter into the prepared muffin cups (I like to use an ice cream scoop); sprinkle topping over the tops of the muffins & bake until tester inserted into the centre of the muffin in the middle of the pan comes out clean, about 22 minutes. Let muffins cool for a couple of minutes, then remove to a rack to cool. Serve warm or at room temperature.