Description
Delight in these Easy Apple Sour Cream Muffins, a perfect blend of tender crumb and fruity sweetness with a hint of cinnamon. Ideal for breakfast or a cozy snack, these muffins are moistened with sour cream and loaded with fresh, chopped apples. Optional streusel topping adds a delightful crumbly texture for extra indulgence.
Ingredients
Scale
Muffins
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, this usually takes about 3-4 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 the batter is smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can make muffins tough.
- Fold in apples: Gently fold the peeled and finely chopped apples into the batter, distributing them evenly without breaking them down too much.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for optimal rise.
- Prepare streusel topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumbly topping evenly over each muffin cup.
- Bake the muffins: Place the muffin tin in the oven and bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they do not become soggy.
Notes
- Use tart apples like Granny Smith for the best flavor contrast and texture.
- Omit the streusel topping for a simpler muffin or add 1/2 cup chopped nuts such as walnuts or pecans for added crunch.
- These muffins freeze well; store in an airtight container or freezer bag for up to 2 months.
