Wouldn’t you like to start your day with these Apple Cinnamon Muffins? Remember when I posted the recipe for Strawberry Sour Cream Muffins? I have been meaning to tell you that I tried this with apple instead of strawberry, and I liked them even more! Just substitute apples for the strawberries and add cinnamon, and you’ve got yourself a healthy breakfast and a delicious-smelling kitchen! You can substitute plain yogurt for the sour cream for equally good results.
Here’s the apple version of the recipe to save you some thinking in case you haven’t had your coffee yet:
Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.
Melt butter in microwave on half power. Watch during heating, and stop before completely melted. Swirl to melt remaining butter. Set aside.
In a large mixing bowl, stir together flours, salt, baking powder, baking soda, and cinnamon. Stir in diced apples.
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.
Pour wet ingredients into dry, and stir until just combined. Batter will be very thick.
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
These are my must-have tools for muffin baking (affiliate links):
Want more muffin recipes? Here you go!