Apple Sour Cream Muffins -

Apple Sour Cream Muffins

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

Course Breakfast/Brunch

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 278kcal

Author Ann Otis

Ingredients

1/2 cup unsalted butter softened
1/2 cup light brown sugar firmly packed
1/4 cup granulated sugar
1 egg
1 cup sour cream *see note
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
2 large apples peeled, cored and chopped into 1/4 inch pieces

Topping (optional)

1/3 cup brown sugar firmly packed
1/2 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Grease and flour a standard 12-cup muffin pan.
In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar on medium speed, for 3-4 minutes, until light and fluffy.
Add the egg and continue mixing until incorporated, scraping down the bowl once or twice (about 2 minutes). Add the sour cream and vanilla and mix on low speed another minute.
Add the flour, baking soda, baking powder, salt and cinnamon and mix on low speed just until incorporated.
Remove the bowl from the stand mixer, add the apples, and give it a good stir with a rubber spatula until the apples are evenly distributed in the batter.
Divide the muffin batter evenly between the muffin cups. They should be about 3/4 full.
Topping: In a small bowl, stir together the brown sugar and cinnamon. Sprinkle evenly over the muffins.
Bake muffins in the preheated oven for 25-30 minutes, until a toothpick inserted in the centre comes out clean.

Video

Notes

*If you don't have sour cream on hand, you can use plain yogurt or buttermilk instead. In a pinch, you can make a homemade version of buttermilk by combining 1 tablespoon of white vinegar or lemon juice and enough milk to make a cup.

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!

Nutrition