Description
These Easy Apple Sour Cream Muffins are moist, tender, and bursting with fresh diced apples and warm cinnamon flavor. Made with simple pantry ingredients and a sour cream base, these muffins have a perfect crumb and a lightly sweet cinnamon sugar topping. Perfect for breakfast, brunch, or a cozy snack, they bake quickly in the oven to a golden finish.
Ingredients
Scale
Muffin Batter
- 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
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced apples (peeled and chopped)
Topping
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well to ensure easy removal of muffins after baking.
- 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 well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, stir together the sour cream, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing. Then carefully fold in the diced apples to distribute them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Add Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the tops of each muffin.
- Bake and Cool: Bake the muffins for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the muffins 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 sweet and tart flavors.
- Make sure not to overmix the batter to keep the muffins tender and fluffy.
- The cinnamon sugar topping adds a delightful crunch and extra sweetness.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins can be reheated briefly in the microwave or oven before serving for best texture.
