1/2 c. chopped walnuts
1/4 c. all purpose flour
3 tbsp. granulated sugar
2 tbsp. butter, room temperature
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 apple, preferably a tart one such as Granny Smith

Heat oven to 375 degrees. Grease 18 regular size muffin cups or line with paper or foil baking cups. Put topping ingredients into a medium size bowl. Mix with a fork, then crumble with your fingers until mixture resembles coarse crumbs.

To prepare batter, mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl until thoroughly blended. Break eggs into another bowl; add sour cream and melted butter and whisk until well blended. Break in diced apple. Pour egg mixture over flour mixture and fold just until dry ingredients are moistened. Spoon batter into muffin cups.

Top each with a generous sprinkling of topping. Bake 20 minutes or until browned and a wooden pick inserted in center comes out. Makes 18 regular size muffins, 12 large.