Description
These Easy Apple Sour Cream Muffins are moist, tender, and bursting with fresh apple flavor. Made with a hint of cinnamon and topped with a cinnamon-sugar sprinkle, these muffins are a perfect breakfast treat or snack. The addition of sour cream adds moisture and richness, making them delightfully soft and fluffy.
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
Fruit
- 1 cup diced apples (peeled and chopped)
Topping
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and prep muffin tin. Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it 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 evenly combined.
- Combine wet ingredients. In a separate bowl, mix the sour cream, vegetable oil, egg, and vanilla extract together until the mixture is smooth and well-blended.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the muffins tender.
- Fold in apples. Carefully fold the diced peeled apples into the batter, distributing them evenly throughout.
- Fill muffin cups. Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Add cinnamon sugar topping. In a small bowl, combine the tablespoon of granulated sugar with the 1/4 teaspoon cinnamon, then sprinkle this mixture evenly over the tops of the filled muffin cups.
- Bake muffins. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool muffins. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use crisp, sweet apples like Granny Smith or Honeycrisp for best flavor and texture.
- Don’t overmix the batter to keep muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute sour cream with coconut yogurt or a vegan sour cream alternative.
- You can add chopped nuts like walnuts or pecans for extra crunch if desired.
