Apple Muffins with Sour Cream, Dried Apricots and Crushed PistachiosMore muffin recipes you will enjoy from Lisa's Kitchen:
1/3 cup of brown sugar
1/3 cup of unbleached white flour or spelt flour
4 tablespoons of cold unsalted butter
2 cups of spelt flour or unbleached white flour
1/2 cup of sugar
1 tablespoon of baking powder
3/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cloves
1/4 teaspoon of sea salt
1/2 cup of roughly chopped, unsalted, pistachio nuts (a mortal and pestle works well)
3 tablespoons of finely chopped dried apricots
2 large eggs
4 tablespoons of melted butter
1 1/2 cups of sour cream
2 cups of apples, peeled and sliced
Grease 12 standard sized muffin cups.
To prepare the streusel topping, in a small bowl, combine the sugar and flour. Cut the butter in with a pastry cutter or knife and fork until the butter resembles small crumbs. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, pistachios and apricots. In a medium bowl, whisk together the eggs, butter and sour cream. Make a well in the center of the dry ingredients and then stir in the egg mixture and chopped apples, and stir until just combined.
Transfer the mixture to the prepared muffin cups and top with the streusel mixture. Bake in a preheated 375 degree oven until the muffins are nicely browned and a cake tester comes out clean, about 20 - 25 minutes. Leave the muffins in the pan for 5 minutes, transfer to a wire rack and serve warm or at room temperature.
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Audio Accompaniment: Ryan Elliott