Heat oven to 375 degrees. Grease 18 regular size or 12 large muffin cups.

TOPPING:

1/2 c. chopped walnuts
1/4 c. all-purpose flour
3 tbsp. granulated sugar
2 tbsp. butter (at room temp.)
1/4 tsp. ground cinnamon

BATTER:

1 1/2 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1 c. sour cream
1/4 c. butter, melted
1 c. diced unpeeled apples, preferably tart such as Granny Smith

Combine topping ingredients in medium size bowl. Mix with fork, then crumble with fingers until mixture resembles coarse crumbs.

To prepare batter, mix flour, sugar, baking powder and salt in large bowl until thoroughly blended. Break eggs in another bowl. Add sour cream and melted butter and whisk until well blended. Stir in diced apples. Pour egg mixture over flour mixture and fold just until dry ingredients are moistened. Spoon batter into cups. Top with topping. Bake 20 minutes or until browned and wooden pick inserted in center comes out clean. Remove from pan and cool 1 hour.