Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups apples peeled and diced (two apples)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (reduced fat works great or substitute plain yogurt)
- 1/2 cup sugar
Instructions
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Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.
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Melt butter in microwave on half power. Watch during heating, and stop before completely melted. Swirl to melt remaining butter. Set aside.
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In a large mixing bowl, stir together flours, salt, baking powder, baking soda, and cinnamon. Stir in diced apples.
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In a medium bowl, whisk together eggs and vanilla. Drizzle in melted better very slowly, whisking the entire time, to prevent butter from cooking the eggs. Stir in sour cream and sugar.
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Pour wet ingredients into dry, and stir until just combined. Batter will be very thick.
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Scoop batter evenly into muffin tin using a large disher or ice cream scoop if you have one. Bake in preheated oven for 18-20 minutes. Remove from pan and cool on wire rack.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
13 comments
I tried these muffins because they are low in sugar. They were moist and very good. I made a second batch and used chopped pears instead of apples. They were delicious as well. This recipe is a definite keeper. Thanks
Do you have the nutrition information?
Hi, Lee Schlesinger! Here is a list of the nutritional facts for each muffin. Calories 294; Sugar 20g; Sodium 200mg; Fat 16g; Saturated Fat 9g; Unsaturated Fat 7g; Trans Fat 0g; Carbohydrates 36g; Fiber 1g; Protein 4g; and Cholesterol 70mg.
Made these muffins today and they turned out absolutely perfect! Ended up using only AP flour because we don’t have whole wheat. Soft on the inside with just the right fluffiness. Thank you!!
Want to make these but only have all purpose flour on hand. Think they will still turn out ok? Or should I wait till I get to the store
Hi, Darlene. You can definitely use all white flour, and they will turn out great. I just used some whole wheat flour to make them a little healthier. I hope you like the muffins!
Another winner from you! I had to change up the recipe a bit, since I was in a total rush this morning, but the muffins still turned out awesome (mark of a great recipe :)). My apples still had the skin on, had to use nonfat vanilla greek yogurt, found out I had only maybe half a tsp of cinnamon left, so used it, plus some allspice, ginger, and a couple packets of apple cider mix in desperation. So I cut the sugar down to 1/3 cup and added a big dollop of applesauce. The batter was so thick I thought they would totally fail and be bricks, but they’re not! Best muffins I’ve had in a long time, and James asked for more. Thank you! (oh, and my recipe made 16 muffins)
Ha that sounds more like it’s inspired by the original recipe. Your version sounds great! I was skeptical too when I saw how dry the batter (more like dough) was, but they turned out really moist. Thanks, Lynne! xo
Aw yum, these muffins look delicious! I’ve never used sour cream in muffins before but I definitely know the value of yoghurt in cakes! I’ll have to give this recipe a go :) Thanks for posting!
Thanks! I’m going to try them with yogurt right now and will report back…
The yogurt worked great, maybe even better since I used full-fat yogurt instead of reduced-fat sour cream.
After lurking on your blog for awhile. I finally made one of your recipes. My kids approve and love these muffins…..
Thank you so much for coming out of the shadows! So glad you guys liked the muffins.