Sour Cream Apple Muffins

These Sour Cream Apple Muffins are jam packed with flavours! They are soft and fluffy muffins with sweet apples and warm cinnamon spice bursting 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. 

Ingredients Notes

Here are a few key ingredients needed in these sour cream apple muffins.

Apples – I used McIntosh apples. You can use any kind of apples though. If you use Granny Smith, there will be a sour contrast to the muffins. I had 2 cups total, sliced into small cubes. I chopped them with the skin on, but you can peel it if you’d like.

Flour – All-purpose flour is used in this recipe.

Eggs – Make sure they’re at room temperature before beginning.

Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet apples.

Oil – I used a flavourless oil. You can also use melted butter.

Step by step instructions

Here is how to make and bake these Sour Cream Apple 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 375°F. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Chop the apples into small pieces and set aside.

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

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

Step 4 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold 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 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.

Step 7 – Bake. Bake the muffins at 375°F for 18-22 minutes. Mine took 19 minutes exactly. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

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

FAQ

Can you taste the sour cream?

No! The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet apples.

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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