The delicious crumb topping makes these muffins tasts like miniature coffee cakes. Good at tea time and also for brunch.

• BATTER:

1 1/2	Cups	All purpose flour
1/2	Cup	Granulated sugar
2	Tsp.	Baking powder
1/4	Tsp.	Baking soda
1/4	Tsp.	Salt
1	Tsp.	Ground cinnamon
2	Eggs	Large
1	Cup	Sour cream
1/4	Cup	Butter, melted (1/2 stick)
1	Cup	Apple, unpeeled and diced
		Granny Smith or another tart apple

Heat oven to 375°. Grease twelve medium muffin cups or use foil baking cups. Combine dry ingredients in a large bowl. In a separate bowl, combine eggs, sour cream and butter and whisk well. Stir into diced apple. Pour egg mixture over dry ingredients and combine until just moistened. Scoop batter into prepared muffin cups (about 3/4 full). 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 one hour.

TOPPING:

1/2	Cup	Walnuts, chopped
1/4	Cup	All-purpose flour
3	Tbsp.	Granulated sugar
2	Tbsp.	Butter, room temperature
1/4	Tsp.	Ground cinnamon

Put streusel topping ingredients into a medium-sized bowl. Mix with a fork then crumble with fingers until mixture looks like chopped walnuts.