Apple Streusel Muffins

One of the perks of not having a job (past tense, I have one now) is Chris would often volunteer me to make goodies for his group at school. I normally didn't mind and found it a good excuse to make cupcakes, but this time he requested apple muffins. I was happy to help out, but nervous because my first and only attempt at making muffins (without a box mix) had been less than a success. My first muffins were dry and really had no flavor, leaving me scared to try again. I tried to convince Chris to let me do something I had done before like cinnamon rolls and he agreed, but our cupboards didn't supply the correct ingredients. So, I broke down and started searching the internet for apple muffin recipes. I found several recipes, but the one that caught my eye, was the Apple Streusel Muffins. They sounded a lot like coffee cake and I figured anything topped with cinnamon and sugar had to taste pretty good. They were beyond that. They were AMAZING!!! They got great reviews from his group and we are still munching on the leftovers here at home. I hope you try this recipe some Saturday morning in the near future. You're family will love them.

Here is the recipe I found on the Taste-of-Home website

Apple Streusel Muffins

SERVINGS: 16

Ingredients:2 cups all-purpose flour

• 3 teaspoons baking powder
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1/4 cup butter, melted
• 1-1/2 cups chopped peeled tart apples
• TOPPING:
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter

Directions:

In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cusp two-thirds full.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

**Note**I only have 1 muffin tin that makes 12 muffins so I poured the left over batter into a loaf pan and baked it a little longer. It turned out just as good and gave me the idea to just bake them as loafs in the future. So if you ever need a sweet treat, but don't want to hassle with muffin papers just make the loafs and slice and serve.