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Apple Crunch Muffins

 Apple Crunch Muffins
These apple-filled muffins taste like little coffee cakes. I sometimes drizzle hot caramel over the muffins and serve them as dessert.
16 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 1-1/4 cups sour cream
  • 1/2 cup butter, melted
  • 1 cup chopped tart apple
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cold butter

Directions

  • In a large bowl, combine the first eight ingredients. In another
  • bowl, beat the eggs, sour cream and butter. Stir into dry
  • ingredients just until moistened. Fold in apple. Fill greased or
  • paper-lined muffin cups one-third full.

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Apple Crunch Muffins (continued)

Directions (continued)

  • For topping, combine the walnuts, flour, sugar, cinnamon and nutmeg.
  • Cut in butter until mixture resembles coarse crumbs. Sprinkle about
  • two-thirds of the topping over batter. Top with remaining batter;
  • sprinkle with remaining topping.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted neat
  • the center comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks. Serve warm. Yield: 16 muffins.
Nutritional Facts: 1 serving (1 each) equals 234 calories, 13 g fat (7 g saturated fat), 58 mg cholesterol, 197 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.