One Bowl Apple Cinnamon Sour Cream Muffins

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These easy one bowl apple cinnamon sour cream muffins are soft, moist, and packed with juicy apple pieces. A simple, sweet, crunchy brown sugar-cinnamon topping makes them totally irresistible!

Muffins are a weekly meal-prep thing in this house. I love having some muffins on the counter for a quick breakfast or snack option for the kids (and adults!)

The muffin flavor I opt for usually depends on what’s in season and whether I want to do a healthy-ish muffin recipe like these raspberry muffins or an indulgent one like these cinnamon roll muffins. In both cases, the way they disappear in a few days has me back in the kitchen making a new batch. So, you know, it’s good to have variety when it comes to muffins.

That being said, these apple sour cream muffins have been a favorite in the house for years, and they are by far the best apple muffins I have ever had. They’re light, soft, moist, AND you can make them in one bowl!

What makes these apple cinnamon muffins the best?

My very favorite baked goods meet the following 3 criteria:

1. Made in a single bowl so there’s minimal cleanup
2. Uses ingredients I’m likely to have on hand when the urge to bake strikes
3. Is the very best version I’ve ever tasted of the baked good in question

You’re probably expecting me to tell you that these apple cinnamon muffins fit that criteria to a T. And you would be…

Correct. I never was one to bury the lede.

What else makes them great?

Creaming the butter and sugar together

Unlike most muffins, the butter and sugar are creamed together at the beginning. This means that instead of the hearty, dense and chewy texture you get with most muffins, these have a soft, light, almost cakey crumb. 

This isn’t ALWAYS what I’m looking for in a muffin, but in this case it REALLY works. It’s like biting into a soft cinnamon-scented brown-sugary cloud. You could really call them coffee cake muffins.

Come to think of it, they are reminiscent of my favorite apple cake.

Sour cream

Nothing dry about these muffins either. Muffins are often made with yogurt or buttermilk, but my favorite thing for the moistest muffins is tangy sour cream.

That said, use plain yogurt, plain Greek yogurt, or buttermilk if that’s what you have. All do a good job of adding moisture, and are fairly interchangeable for muffin purposes.

Do not use just regular milk however, as it lacks the acid needed to react with the baking soda, which makes the muffins rise.

In a pinch, if you don’t have yogurt, sour cream or buttermilk, you can make a buttermilk substitute by combining a tablespoon of white vinegar or lemon juice with enough milk to make a cup. See here for more info and for other buttermilk substitutes.

Now let’s look at the rest of the ingredients that go in these apple sour cream muffins.

Ingredient Notes

For the Apple Sour Cream Muffins

Butter

Make sure your butter is at room temperature so it mixes well with the sugars. Soft butter creates a creamy batter, giving your muffins a great texture.

Also, using unsalted butter lets you control the salt level in your apple sour cream muffins.

Light Brown Sugar

I like to use light brown sugar in these apple cinnamon muffins as it adds moisture and a nice caramel flavor. Pack it tightly in the measuring cup to get the right amount, or weigh it. This will help keep your muffins soft and sweet!

Granulated Sugar

Using a mix of granulated and brown sugar balances the flavor and gives your muffins a nice texture!

Egg

The egg helps bind everything together and adds structure. If you can, let your egg come to room temperature for easier mixing.

All-Purpose Flour

Always measure your flour by spooning it into the cup and levelling it off with a knife to avoid adding too much and making the muffins dense. Or weigh it if you have a kitchen scale (my preferred method).

Baking Soda and powder

Helps the muffins rise and get fluffy. Baking soda reacts with the sour cream to give lift.

Using both baking soda and baking powder ensures your apple sour cream muffins rise well and have a good texture.

Ground Cinnamon

Cinnamon and apples is a flavor combo made in heaven! It has a warm, spicy flavor that pairs perfectly with the apples. You could use apple pie spice instead if you like.

Apples

I like to use a combination of apples in these muffins. Usually a firm, tart, apple like Granny Smith, and Honeycrisp for sweetness. Most apples will work well in this recipe though. Fuji, Braeburn, and Jonathans hold their shape well, which makes them good for baking. Chop them into small pieces so they distribute evenly throughout the muffins.

For the Crumb Toppings

I like to make a crumb topping for these apple sour cream muffins, with some brown sugar and cinnamon. It makes for the perfect sweet muffin top!

Step-by-step how to make apple cinnamon muffins

1. Preheat the oven to 375 F. Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer.

1. Fit the mixer with the paddle attachment and cream together the butter, brown sugar and granulated sugar on medium speed until pale and fluffy, 4-5 minutes.

1. Scrape down the sides of the bowl with a rubber spatula and add the egg. Mix until well incorporated, about 2 minutes.

1. Add the sour cream and vanilla and mix on low speed until fairly smooth, scraping down the bowl once or twice, another minute or so.

1. Add the dry ingredients (flour, baking soda, baking powder, salt and cinnamon to the bowl).

1. With the mixer on low speed, mix just until combined. Be careful not to over-mix. The batter will be very thick (unless you used buttermilk instead of sour cream in which case it will be a bit thinner).

1. Peel, core, and dice two apples into 1/4 inch pieces.

1. Fold the chopped apples into the muffin batter. It will seem like way too much apple for the amount of batter, but like in this rhubarb coffee cake, it works, trust me! 

1. Grease and flour a standard 12-cup muffin tin (or line it with muffin papers).

1. Scoop the batter into the muffin cups (they will be filled all the way to the top). for the crumble topping (optional but so delicious), combine 1/3 cup of brown sugar and 1/2 teaspoon cinnamon. Sprinkle the topping evenly over the muffins. Bake in the preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.

1. Let the muffins cool in the pan for about 20 minutes and unmold onto a cooling rack to cool completely. 

These muffins are great warm out of the oven or cooled to room temperature.

Tips for the Best Apple Sour Cream Muffins

• Mix the dry and wet ingredients until just combined. Overmixing can develop the gluten in the flour, making your apple sour cream muffins tough and chewy instead of light and fluffy.

• Fresh ingredients, especially baking soda and baking powder, are crucial for the best rise and texture. Check the expiration dates to ensure they are still active!

• Fill each muffin cup about 2/3 to 3/4 full. This gives the muffins room to rise without overflowing!

• Grease and flour the muffin pan well to prevent sticking.

Storage Instructions

Allow your muffins to cool completely on a wire rack before storing. Place the cooled muffins in an airtight container. You can use a plastic container with a tight-fitting lid or a large zip-top bag. If you need to stack the muffins, place a sheet of parchment paper between the layers to prevent sticking. At room temperature, your muffins will last for up to three days!

They can be stored in the refrigerator like this for up to a week.

FAQ

More of my favorite muffins!

One Bowl Healthy Raspberry Muffins

Mandarin Orange Greek Yogurt Muffins

The Best Banana Pecan Muffins

Cherry Muffins with Coconut Streusel

Cranberry Orange Muffins