Apple Cinnamon Muffins

These Apple Cinnamon Muffins have so much flavour! They are soft and fluffy muffins with sweet apples and cinnamon sugar in every bite. 

My favourite part about these muffins is how soft they keep on the counter for days. This recipe is sour cream based, and it’s the secret ingredient that makes these muffins insane!

The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection. 

I’m so excited to share this recipe so let’s begin!

For more apple recipes, try Apple Breakfast Cake, Applesauce Oatmeal Cookies, and Applesauce Streusel Muffins.

Jump to:

• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Apple Cinnamon Muffins

Ingredients Notes

Here are a few key ingredients used in these Apple Cinnamon Muffins. For the full recipe card with measurements, continue scrolling down.

• Apples – I used McIntosh apples. This is personal preference. If you use Granny Smith, there will be a sour contrast to the muffins. I sliced them into small cubes and got about 2 cups total.
• Flour – All-purpose flour is used in this recipe.
• Eggs – Make sure they’re at room temperature before beginning.
• Baking soda – Always check that the baking soda hasn't expired!
• Baking powder – Always double check that the baking powder hasn't expired!
• Sour cream – Use full fat sour cream. Make sure it’s at room temperature.
• Oil – Using oil makes these muffins soft and keeps them moist for longer.
• Spices – I used cinnamon and a pinch of nutmeg and allspice. All these spices combined add to the flavour of this muffin.

Step by step instructions

Here is how to make and bake these Apple Cinnamon Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 425°F. Line the muffin tin with 12 tulip liners or 16 regular sized liners and set aside. Cut the apples into small pieces. You can chop them with the skin on or the skin off it's up to you. In a small glass, mix together cinnamon and white sugar and set aside. This will be used to as a sprinkle later on.

Step 2 – Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Mix together and set aside.

Step 3 – Mix wet ingredients. In a large bowl, add brown sugar, oil, eggs, vanilla, and sour cream. Whisk until well combined.

Step 4 – Add in dry ingredients. Add the dry ingredients into the wet. With a spatula, mix together to create a soft muffin batter.

Step 5 - Add the apples. Mix in the apples until just combined.

Step 6 – Scoop. Evenly divide the batter between the liners. Using a cookie scooper helps big time to minimize the mess. Sprinkle cinnamon white sugar on top.

Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, and then lower the oven to 350°F and bake for 18-21 minutes. If using tulip liners, the muffins will bake for 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.

These muffins stay fresh at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

• Use a gram scale. Measuring with a gram scale ensures the ingredients are measured correctly. You can toggle between metric and cups in the recipe card. This scale is one of my favourites.
• Make sure to add some cinnamon white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• You can leave the skin on the apples if you'd like.

FAQ

Can you taste the sour cream?

No! Not at all.

Do I have to add sour cream?

Yes. You can also substitute the same amount for yogurt, kefir, or unsweetened applesauce.

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