Sour Cream Apple Muffins
Indulge in the cozy flavors of fall with these irresistibly moist and tender Sour Cream Apple Muffins. Bursting with chunks of fresh, juicy apples and a touch of warming cinnamon, these muffins strike the perfect balance between sweet and spiced. The secret to their ultra-soft texture lies in the combination of creamy sour cream and melted butter, creating a rich, melt-in-your-mouth experience. Quick and easy to make, they come together in just 45 minutes, making them an ideal treat for breakfast, a snack, or even dessert. Top them with a sprinkle of brown sugar or cinnamon for a bakery-style finish, and enjoy them fresh out of the oven or stored for later. Perfect for using up seasonal apples, these muffins are a must-try for any muffin lover!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 1.5 cups Apples (peeled, cored, and diced)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, melt the unsalted butter and let it cool slightly. Then whisk in the eggs, sour cream, and vanilla extract until smooth and creamy.
Slowly pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently mix until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Divide the muffin batter evenly between the 12 muffin cups, filling each about 3/4 full.
Optional: Sprinkle a little extra brown sugar or cinnamon on top of each muffin for added sweetness and texture.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them 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 in the fridge for up to a week.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 433.6 g | 158% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 232.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 481 mg | 37% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 797 mg | 17% | |
*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.
