An apple and nut-filled muffin topped with a buttery crumble and vanilla glaze
Preheat oven to 375. Line muffin tins with paper liners. Set aside. Cream together butter and sugar in a large mixing bowl. Add eggs and sour cream. Mix until combined. Add in dry ingredients. Mix until just incorporated. Fold in nuts and apples. Spoon batter into muffin tins. (3/4) full. Meanwhile, combine ingredients for streusel in a medium mixing bowl. Sprinkle the streusel over the muffins. Bake for 20 minutes or until tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 3-5 minutes before placing on a cooling rack. Meanwhile, whisk together glaze ingredients and drizzle over muffins. Store in an airtight container.