Description
Moist, tender apple cinnamon muffins with a crumbly topping. Sour cream adds richness while apples provide natural sweetness. Perfect for breakfast, brunch, or snacks.
Ingredients
1 3/4 cups all-purpose flour
1 tsp cinnamon
2 tsp alcohol-free vanilla extract
1 tsp baking powder
1 tsp baking soda
2 large eggs
1/4 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 cup light brown sugar, packed
1/2 cup butter, softened
2 cups peeled and chopped apples (1/2-inch chunks)
1/4 cup milk
1/4 tsp salt
1/2 cup sour cream (cultured cream only)
2/3 cup all-purpose flour (for topping)
1 tsp cinnamon (for topping)
1 tbsp granulated sugar (for topping)
1/4 cup butter (for topping, softened)
Instructions
Preheat oven to 425°F and prepare 12-cup muffin pan with liners or spray.
Mix 2/3c flour, 1tbsp sugar, 1tsp cinnamon, and 1/4c butter for crumb topping.
Whisk 1 3/4c flour, 1tsp cinnamon, 1tsp baking powder, and 1tsp baking soda in a bowl.
Beat 1/2c butter, 1/4c sugar, 1/3c brown sugar, 1/2c brown sugar, 2 eggs, 2tsp vanilla until smooth.
Add sour cream and milk to wet mixture.
Fold in chopped apples and 1/4 tsp salt.
Divide batter into muffin cups and press crumb topping on top.
Bake at 425°F for 21-22 minutes until golden and toothpick is clean.
Cool 5 minutes before serving.
Notes
Reduce sugars for sugar monitoring. Store in sealed container up to 3 days. Use 100% vegetarian sour cream. Granny Smith or Jonagold apples work well. For even topping, chill crumb mixture briefly before use.
- Prep Time: 15
- Cook Time: 21
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American