Apple Cinnamon Sour Cream Muffins
Warm, cozy, and bursting with flavor, these Apple Cinnamon Sour Cream Muffins are the perfect blend of tender apples, fragrant cinnamon, and a rich, moist crumb. With the magic of creamy sour cream and a touch of brown sugar, these muffins stay incredibly soft while delivering a balanced sweetness. Diced fresh apples are folded into the batter, ensuring juicy bites in every muffin, and a sprinkle of optional coarse sugar on top adds a delightful crunch. Ready in just 35 minutes, these muffins are ideal for breakfast, a snack, or even dessert. Whether enjoyed warm out of the oven or stored for later, these easy-to-make spiced apple muffins will fill your kitchen with irresistible aromas and your day with comforting goodness.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled slightly
- 0.75 cups sour cream
- 0.25 cups milk
- 2 units large eggs
- 2 teaspoons vanilla extract
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt until evenly combined.
In a separate medium bowl, whisk together the melted butter, sour cream, milk, eggs, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients, and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the diced apples gently to distribute them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 484.3 g | 176% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 276.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 536 mg | 41% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
