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An apple cinnamon muffin on a cooling rack
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One Bowl Apple Cinnamon Muffins

These apple cinnamon muffins are soft, moist, and packed with juicy apple pieces. A simple, crunchy brown sugar-cinnamon topping makes them totally irresistible!
Course Breakfast/Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 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. 

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 215mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg