These cozy Sour Cream Apple Streusel Muffins are really delicious and easy to bake! They are fluffy muffins with sweet apples and a buttery sugar streusel sprinkled on top.
What a treat these muffins are! They are baked in tulip liners for a taller bake.
Before baking, the muffins are sprinkled with a buttery cinnamon sugar streusel that melts and crisps up in the oven. It is insanely yummy!
For more muffin recipes, try Coconut Chocolate Muffins, Carrot Oatmeal Muffins, and Applesauce Oatmeal Breakfast Muffins.
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Why this recipe works
- Cinnamon Apple – A classic combination of flavours!
- Easy to make – No electric mixer is required for these muffins.
- Streusel - These muffins are topped with a delicious buttery streusel before baking, and as it bakes it crisps up and adds an incredible texture and flavour to the muffins!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Apples – You can use any kind of apples, I used McIntosh apples. If you use Granny Smith, there will be a sour bite to the muffins. I used 2 cups total and sliced them into small cubes. You can do skin on or off.
- Butter - This is used for the streusel, and must be cold.
- Flour – All-purpose flour is used in this recipe! Don't substitute it for anything else.
- Eggs – Make sure they’re at room temperature before beginning.
- Sour cream – Use full fat sour cream and 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 Streusel 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 liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. I used tulip liners, which creates less muffins total as you add more batter into them, but you can use regular muffin liners as well. Chop the apples into small pieces (skin on or off it's your preference) and set aside.
Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and cold butter. Using your hands or a fork, mix this until crumbly and combined. Set in the refridgerator while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add the dry ingredients in. Stir together and set aside.
Step 4 – Whisk together wet ingredients. In a large bowl, add vanilla, oil, eggs, white sugar, and sour cream. Whisk until well combined.
Step 5 – Add in dry ingredients. Toss the dry ingredients into the wet. With a spatula, mix it together to create a soft muffin batter. Once you see no dry streaks, stop mixing.
Step 6 – Mix the apples. Add in the apples in and stir until just combined. Make sure not to over-mix!
Step 7 - Scoop. Evenly divide the batter between the muffin liners. Sprinkle a handful of streusel on top.
Step 8 – Bake. Bake the muffins at 375°F for 24-28 minutes. Mine took 25 minutes exactly. If using regular liners, they will be done at the 18-22 minute mark. The muffins are ready when a toothpick inserted comes out clean.
These muffins are best served fresh or the next day. They stay good at room temperature for 3 days, or in the refrigerator for up to 1 week.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. This is so important for accurate measurements of the ingredients. You can toggle between the metrics and cups in the recipe card. This is the scale I use.
- Peel the skin or leave it on, it's up to you.
- Refrigerate the streusel while you make the muffin batter. It makes sprinkling much easier later!
FAQ
Can you taste the sour cream?
No! The sour cream adds texture and softness to the muffins.
Do I have to add sour cream?
Yes. You can also substitute the same amount for yogurt, kefir, or unsweetened applesauce.
What do I do with leftover streusel?
Streusel freezes very well! Put any leftovers in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffins.
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Sour Cream Apple Streusel Muffins
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 tsp cinnamon
- 3 tbsp unsalted butter cold
For the muffins
- 3/4 cups white sugar
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tsp vanilla
- 1 cup sour cream room temperature
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 3/4 tsps cinnamon
- 1/4 tsp salt
- 2 cups apples chopped, about 3 large apples
Instructions
- Preheat the oven to 375℉. Line the muffin tin with muffin liners and set aside. Chop the apples into small pieces and set aside.2 cups apples
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, brown sugar, cinnamon, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.1/2 cup all-purpose flour, 1/4 cup light brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 3 tbsp unsalted butter
For the muffins
- In a medium-sized bowl, add the dry ingredients. Mix together and set aside to use later.2 cups all-purpose flour, 2 tsps baking powder, 1 tsp baking soda, 3/4 tsps cinnamon, 1/4 tsp salt
- In a large bowl, add the wet ingredients. Whisk together until combined and smooth.3/4 cups white sugar, 1/2 cup oil, 2 large eggs, 1 tsp vanilla, 1 cup sour cream
- Add the dry ingredients into the wet ingredients and using a spatula, mix together until a soft muffin batter forms. Once you see no flour streaks, stop mixing.
- Add in the apples and mix in. Do not over-mix!2 cups apples
- Evenly divide the batter between the muffin liners. Fill them halfway in tulip liners or to the top if using regular liners.
- Sprinkle a handful of streusel on top.
- Bake the muffins at 375°F for 22-28 minutes for tulip liners. If using regular liners, they will be done at the 18-22 minute mark. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
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