Apple Crunch Muffins

READY IN: 45mins
Recipe by HokiesMom

From a TOH recipe booklet on muffins. I love the bits of apple within the muffin and just LOVE the crunchy topping. I've used chopped almonds instead of the walnuts for the topping and it works great so feel free to adjust the nuts in the topping to your liking but don't leave them out as they are a key to the flavors of this muffin.

Top Review by Katzen

Wonderful muffins! They were definately a hit at my meeting this morning. I followed a previous reviewers advise, and doubled the topping, and think next time, I'd make 1.5 times the topping - that would be perfection! I also need to learn not to overfill my muffin tins - when I don't use muffin cups, I seem to always overfill them! They came out beautiful and big, and are so yummy with the spices, the fresh apple, and the crunchy topping! The sour cream definately adds to the moistness of these little babies! Thanks Hokies - great recipe! Made for 1-2-3 Hits.

Ingredients Nutrition


  1. FOR MUFFINS: In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
  2. In another bowl, beat the eggs, sour cream and butter together.
  3. Stir the egg mixture into the dry ingredients, just until moistened (do not overmix).
  4. Fold in the diced apple into the batter.
  5. Fill greased or lined muffin cups one-third full.
  6. FOR TOPPING: In a bowl, combine the nuts, flour, sugar, cinnamon, and nutmeg. Cut in the butter until mixture resembles coarse crumbs.
  7. Sprinkle about two-thirds of the topping over the batter in the cups.
  8. Top with remaining batter and then sprinkle the remainder of the topping mix over each muffin.
  9. Bake at 375F for 20-25 minutes or until toothpick comes out clean.
  10. Cool for 5 minutes before removing from pans to wire racks to cool completely.

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