18 regular muffins
Directions
The delicious crumb topping makes these muffins taste like miniature
coffee cakes. Good at tea time and also for brunch. Cool at least 1
hour before serving.
Topping
1/2 cup chopped walnuts 1/4 cup all-purpose flour 3 tablespoons
granulated sugar 2 tablespoons butter, at room temperature 1/4
teaspoon ground cinnamon
Batter
1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons
baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4
teaspoon salt 2 large eggs 1 cup sour cream 1/4 cup (1/2 stick)
butter, melted 1 cup diced unpeeled apple, preferably a tart apple
such as Granny Smith or Greenings
Heat oven to 375 F. Grease muffin cups or use foil baking cups.
Put streusel topping ingredients into a medium-size bowl. Mix with a
fork, then crumble with fingers until mixture looks like chopped
walnuts.
To make the muffin batter, thoroughly mix fllour, sugar, baking
powder, cinnamon, allspice, baking soda, and salt in a large bowl.
Break eggs into another bowl. Add sour cream and melted butter, and
whisk until well blended. Stir in diced apple.
Pour egg mixture over flour mixture and fold in just until dry
ingredients are moistened.
Scoop batter into muffin cups. Top each muffin with about 2 teaspoons
of the streusel topping.
Bake 20 to 25 minutes, or until browned. A toothpick inserted into the
center should come out clean. Remove from pans and let cool at least
1 hour before serving.
Source: Muffins By Elizabeth Alston
Servings: 6 servings
Apple Streusel Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; German
The History of Recipes
It is possible to read the history of written recipes far back into history, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these ancient records were just very basic pictorial instructions for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the Roman chefs used many different herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. For the decades that followed, the powerful and rich houses competed with each other to serve the most exotic meals, and as a result the best chefs and their recipes were greatly in demand. However, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. The arrival of television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Apple Streusel Muffins recipe.
