Description
These Easy Apple Sour Cream Muffins are moist, tender, and filled with tender diced apples, enhanced by a hint of cinnamon and a sweet cinnamon sugar topping. Perfect for a quick breakfast or a delightful snack, these muffins combine the richness of sour cream with fresh apple pieces for a balanced, flavorful treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 cup diced apples (peeled and chopped)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the sour cream, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender. Fold in the diced apples carefully to distribute evenly through the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for rising.
- Add Topping: In a small bowl, mix the tablespoon of granulated sugar and 1/4 teaspoon ground cinnamon. Sprinkle this mixture evenly over the tops of each muffin for a sweet, cinnamon crust.
- Bake and Cool: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- Do not overmix the batter to keep muffins light and fluffy.
- Ensure apples are peeled and diced evenly to prevent soggy spots.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Reheat in the microwave for 15-20 seconds for a freshly baked taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
