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.
Ingredients
For the muffins
- 1 cup light brown sugar
- 3/4 cups sour cream room temperature
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 2 cups apples chopped
- 1 1/2 tsps cinnamon
- 1/8 tsp nutmeg optional
- pinch of allspice optional
For the cinnamon sugar
- 2 tbsp white sugar
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 425℉/218℃. Line a 12 muffin tin with 12 tulip liners (or 16 regular sized liners) and set aside. Chop the apples (skin on or off, up to you) into small pieces and set aside. Then in a small bowl, mix together the cinnamon and sugar and set aside. This will be used to sprinkle on the muffins later.2 cups apples, 2 tbsp white sugar, 1/4 tsp cinnamon
- In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir together and set aside.2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/2 teaspoon salt, 1 1/2 tsps cinnamon, 1/8 tsp nutmeg, pinch of allspice
- In a large bowl, add the wet ingredients. Whisk until well combined (2-3 minutes).1 cup light brown sugar, 3/4 cups sour cream, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla
- Add the dry ingredients into the wet. With a spatula, gently mix together to create a soft muffin batter.
- Mix in the apples until just combined.2 cups apples
- Evenly divide the batter between the liners. Sprinkle cinnamon white sugar on top.
- Bake the muffins at 425°F for 5 minutes. Then lower the oven to 350℉ (Don't open the oven door) and continue baking for 18-21 minutes (for regular liners) or 20-25 minutes for tulip liners. The muffins are ready when a toothpick inserted comes out clean.