Description
Delight in these Easy Apple Sour Cream Muffins, a moist and tender treat perfect for breakfast or snack time. Infused with warm cinnamon and fresh apples, these muffins feature a luscious sour cream base that adds richness and softness. Optionally topped with a crumbly cinnamon streusel, they deliver a comforting homemade feel that’s both simple to make and irresistibly delicious.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and finely chopped apples (about 2 medium apples)
Optional Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cold butter, cut into small cubes
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until smooth and combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Apples: Using a spatula, gently fold the finely chopped peeled apples into the batter ensuring even distribution.
- Portion Batter into Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Prepare Streusel Topping (Optional): In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture becomes crumbly. Sprinkle the streusel topping evenly over each muffin batter portion.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best flavor and texture, use tart apples like Granny Smith.
- The streusel topping is optional; omit it for a simpler muffin.
- For added texture, stir in 1/2 cup chopped nuts such as walnuts or pecans.
- These muffins freeze well for up to 2 months; thaw before serving.
