Description
These Easy Apple Sour Cream Muffins are a delicious treat perfect for breakfast or snacking. Moist and flavorful with chunks of fresh apples, these muffins are a delightful way to enjoy the flavors of fall.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 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 the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until fluffy.
- Add wet ingredients: Beat in the eggs, then mix in the sour cream and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, then fold in the chopped apples.
- Fill muffin cups: Divide batter among muffin cups.
- Add streusel topping: Optionally, top each muffin with streusel mixture.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan before transferring to a wire rack.
Notes
- Use tart apples like Granny Smith for the best flavor.
- You can skip the streusel topping for a simpler muffin, or add chopped nuts for texture.
- Muffins can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
