Ingredients:
2 cups all-purpose flour
1 cup sugar
3 tsp. baking powder
1-1/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup (8 oz.) sour cream
1/4 cup butter, melted
1-1/2 cup chopped peeled tart apples
TOPPING:
1/4 cup sugar
3 Tbs. all-purpose flour
1/4 tsp. ground cinnamon
2 Tbs. cold butter

Directions:
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Peel and chop apples. I use a peeler/corer/slicer to make the peeling and chopping very fast. I am showing pictures, in case if you have never seen one used. I use my peeler/corer/slicer all the time when I make anything with apples and it save lots of time. Definitely a worthwhile investment. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. I use a mini muffin pan because my son can easily pop one into his mouth as a snack. If you are using a mini muffin pan use 1 Tbs. batter for each cup. If you are using a regular size muffin tin use 3 Tbs. batter for each cup.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. Bake at 400 degrees for 18-20 minutes(I do 12-15 minutes when using a mini muffin pan) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Makes 16 regular size muffins.

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If making these for Valentines Day, add red food coloring to make the muffins pink.