BATTER:

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1 c. sour cream (commercial)
1/4 c. butter, melted
1 c. unpeeled apple, diced, tart Granny Smith or Greening

TOPPING:

1/2 c. walnut
1/4 c. flour
3 tbsp. sugar
2 tbsp. butter, soft
1/4 tsp. ground cinnamon

Preheat oven to 375 degrees. Grease or paper line muffin pan. Mix topping with fork until mixture looks like walnuts chopped.

For muffin batter, sift dry ingredients into bowl. In another bowl, beat egg, sour cream and melted butter. Whisk until well blended. Stir in apple. Pour egg mixture into flour mixture, fold in until just moist. Spoon batter into muffin pans. Top each muffin with 2 teaspoons topping. Bake 20 to 25 minutes. Cool and serve.