Vivienne's Apple Streusel Muffins
*Let Cool At Least One Hour Before Serving
Streusel Topping:
2 Cups |
Chopped Walnuts |
1 Cup |
Pasty Flour |
5 Oz |
Granulated Sugar |
1 Oz |
Butter (Room Temperature) |
1 Tsp |
Cinnamon (Ground) |
Method:
- Place The Above Ingredients In A Mixing Bowl And Mix Together With A Fork.
- Using Your Fingers, Crumble The Mixture Until The Size Of Shelled Walnuts. Set Aside.
Muffin Ingredinets:
4 ½ |
Cups Pastry Flour |
1 ½ |
Cups Sugar |
2 Tbsp |
Baking Powder |
1 Tbsp |
Cinnamon (Ground) |
3/4 Tsp |
Allspice (Ground) |
3/4 Tsp |
Cloves (Ground) |
3/4 Tsp |
Baking Soda |
3/4 Tsp |
Salt |
6 Ea |
Eggs (Large) |
3 Cups |
Sour Cream |
3/4 Tsp |
Melted Butter (Use 6 Oz If Weighing) |
3 Cups |
Tart Apples (Preferably Granny Smith)
Diced About 1/2 Inch Cubes. |
Method:
- In A Dishpan, Sift Together 3 Times: Flour, Sugar, Salt, Baking Powder, Baking Soda, And Spices.
- In A Mixing Bowl, Whisk Together Until Blended, The Eggs, Sour Cream, And Melted Butter. Stir In The Diced Apples.
- Pour The Liquid Ingredients Into The Dry Ingredients And Fold Together Until Dry Ingredients Are Moistened.
- Line Small Muffin Pans With Paper Baking Cups And Fill With Batter To About 80% Full. Top With About 2 Tsp Of The Streusel Mixture.
- Bake At 3750f For 25 To 30 Minutes Or Until Browned. A Toothpick Inserted Into The Center Of Muffin Should Come Out Clean When Done.
- Let Cool For 10 Minutes On A Rack, Then Remove Muffins From Muffin Pans And Let Cool For 1 Hour Before Serving.
Source: Chef Ronald Ng, CCSF
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