TOPPING:

1/2 c. walnuts, chopped
1/4 c. all-purpose flour
3 tbsp. granulated sugar
2 tbsp. butter
1/4 tsp. cinnamon

BATTER:

1 1/2 c. all-purpose flour
1/2 c. granulated 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
1/4 c. butter, melted
1 c. unpeeled apple, diced (preferably tart)

Heat oven to 375 degrees. Grease 18 regular-size muffin cups or line with paper cups. Put TOPPING ingredients into a medium size bowl and mix with a fork until crumbly.

To prepare BATTER, mix dry ingredients in a large bowl. Break eggs into another bowl; add sour cream and melted butter and whisk until blended. Stir in diced apples. Pour egg mixture over dry ingredients and mix until moistened. Spoon batter into muffin cups and top with topping mix. Bake 20 minutes or until done. Remove from pans and cool on wire rack.