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Apple Sour Cream Muffins

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Tender, moist muffins studded with chunks of fresh apple and warm spices. The addition of sour cream creates an incredibly soft texture while adding a subtle tangy flavor that perfectly complements the sweet apples and cinnamon-sugar topping.

Ingredients

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Apple Sour Cream Muffins

Tender, moist muffins studded with chunks of fresh apple and warm spices. The addition of sour cream creates an incredibly soft texture while adding a subtle tangy flavor that perfectly complements the sweet apples and cinnamon-sugar topping.

Ingredients

For the Muffins:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups peeled and diced apples (about 2 medium apples)

For the Cinnamon-Sugar Topping:

 

  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons melted butter

Instructions

  1. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  2. Prepare the Apples: Peel, core, and dice the apples into small 1/4-inch pieces. If preparing ahead, toss with a teaspoon of lemon juice to prevent browning.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using) until well combined.
  4. Cream the Butter and Sugars: In a large bowl, beat the softened butter with the granulated and brown sugars using an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  5. Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until just combined. The mixture may look slightly curdled, but that’s normal.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix. Gently fold in the diced apples with a spatula.
  7. Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Prepare the Topping: In a small bowl, mix together the sugar and cinnamon for the topping. Brush the tops of the muffins with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
  9. Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions:

 

Serve these muffins warm with a pat of butter, or alongside a cup of coffee or tea for breakfast or brunch. They also make a wonderful afternoon snack or lunchbox treat. For extra indulgence, drizzle with a simple glaze made from powdered sugar and milk.

Notes

Pro Tips:

  • Use baking apples that hold their shape when cooked, such as Granny Smith, Honeycrisp, or Braeburn.
  • For extra apple flavor, try adding 1/2 teaspoon of apple pie spice to the batter.
  • Don’t overmix the batter after adding the flour – this ensures tender muffins.
  • For a crunchy texture contrast, add 1/2 cup of chopped walnuts or pecans to the batter.
  • Full-fat sour cream yields the best texture, but light sour cream can be substituted if preferred.

Common Mistakes to Avoid:

  • Overmixing the batter, which can result in tough, dense muffins.
  • Using cold ingredients – room temperature eggs and sour cream incorporate much better.
  • Underbaking – muffins should spring back slightly when touched.
  • Filling the muffin cups too full, which can cause the tops to spread instead of dome.

Storage Instructions:

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap individual muffins tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.

 

Enjoy your Apple Sour Cream Muffins!

Find it online: https://bakesbliss.com/apple-sour-cream-muffins/