Spiced Sour Cream Apple Muffins with Dried Apricots and 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.

Spiced Sour Cream Apple Muffins with Dried Apricots and Pistachios

Recipe by Lisa Turner Published on May 19, 2011 Moist spiced apple muffins with delicious little pieces of dried apricot and pistachios topped with a sweet brown sugar streusel Print this recipe Streusel topping: 1/3 cup brown sugar 1/3 cup unbleached white or spelt flour 1/4 cup (1/2 stick) cold unsalted butter Muffins: 2 cups unbleached white or spelt flour 1/2 cup sugar 1 tablespoon baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 1/2 cup raw pistachios, chopped 3 tablespoons finely chopped dried apricots 2 large eggs 4 tablespoons (1/4 cup or 1/2 stick) melted butter 1 1/2 cups sour cream 2 apples, peeled and sliced Instructions: To prepare the streusel topping, combine the sugar and flour in a small mixing bowl. Cut in the butter with a pastry cutter or knife and fork until the butter resembles small crumbs. Set aside. Preheat an oven to 375° and grease or butter 12 standard muffin cups. 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. Pour in the egg mixture, add the chopped apples, and stir until just combined. Divide the batter between the prepared muffin cups. Top each muffin with the streusel mixture. Bake for 20 to 25 minutes or until the muffins are nicely browned and a cake tester comes out clean. Leave the muffins in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature. Makes 12 muffins

More muffin recipes you will enjoy from Lisa's Kitchen:
Cherry Blueberry Muffins
Blueberry Goat Cheese Muffins
Quick and Easy Cornmeal Muffins
Cherry Vanilla Ricotta Muffins

Audio Accompaniment: Ryan Elliott