Tips On The Kitchen: Apple Muffins with Sour Cream, Dried Apricots and Crushed Pistachios

Thursday, May 19, 2011

Apple Muffins with Sour Cream, Dried Apricots and Crushed Pistachios

Perfect for breakfast, lunch or dessert, these slightly sweet muffins are surely a delight for any occasion. I prefer to use spelt flour for a grainy texture that reminds me of cornmeal. Spicy, savory, with a hint of sweetness, these plump muffins are sure to please your palate and fill your tummy. No regrets here. Apple treats are always a crowd pleaser and you just might want to ignore your friends for a day or two and gobble up the whole batch. Kefir or Greek yogurt works well in place of the sour cream if desired, though I like the tart, thick flavor of sour cream.

Apple Muffins with Sour Cream, Dried Apricots and Crushed Pistachios

Streusel Topping:

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.