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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Beth Hensperger Ingredients:
1/2 cup packed light brown sugar |
1/3 cup unbleached all-purpose flour |
4 tablespoons cold unsalted butter |
2 cups unbleached all-purpose flour |
3/4 cup sugar |
1 tablespoon baking powder |
3/4 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon fresh ground nutmeg |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1/2 cup walnuts, chopped |
2 tablespoons dried currants |
2 large eggs |
4 tablespoons unsalted butter, melted |
1 1/2 cups sour cream |
2 cups chopped tart green apples |
Directions:
1. Topping: in a small bowl with a pastry blender or fork, or in a food processor, combine the brown sugar and flour.
2. Cut the butter into chunks; add to the sugar and flour mixture; cut in until coarse crumbs are formed; set aside.
3. Preheat oven to 375°; grease 12 standard muffin cups.
4. In a big bowl, combine the flour, sugar, baking powder, baking soda, spices, salt, walnuts, and currants.
5. In another bowl, combine the eggs, melted butter, and sour cream with a whisk until blended.
6. Add in the chopped apples and sour cream mixture to the dry ingredients and stir just until the ingredients are evenly moistened, no more than 15 to 20 strokes.
7. Spoon the batter into each muffin cup, until level with the top of the pan.
8. Bake in the center of the oven until the tops are browned and feel dry and springy, and a cake tester comes out clean, 20-25 minutes (do not overbake).
9. Let the muffins rest in the pan for 5 minutes before turning out onto a rack to cool.
10. Serve them the day they are made or freeze them in plastic bags for up to 3 months.
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