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).
½ cup sugar
¼ cup chopped toasted walnuts
¼ tsp. ground allspice
¼ tsp. ground cardamom
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.
Thank you for yet another outstanding muffin recipe, Phyllis! The cardamom and allspice flavours go very nicely here and these muffins have a good texture and are moist with a nice crunch. I used apples of an unknown variety and pecans. Grazie!
Thanks so much Nancy…so glad that you liked them! I also use whatever apples I happen to have on hand, especially with the two potted trees in the backyard are ready for harvest. I just made a double batch of the muffins for the freezer…don’t they come in handy? Tomorrow I have to use up some yogurt so am making a loaf “cake” with a marmalade glaze. It’s something that can be used for breakfast or with coffee/tea or whatever. Have a great weekend!