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:
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 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
Ingredients
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Instructions
- 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.
These are my must-have tools for muffin baking (affiliate links):
Want more muffin recipes? Here you go!
Yamini says
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!!
Darlene says
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
Andi says
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!
Lynne says
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)
The Weary Chef says
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
laurasmess says
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!
The Weary Chef says
Thanks! I’m going to try them with yogurt right now and will report back…
The Weary Chef says
The yogurt worked great, maybe even better since I used full-fat yogurt instead of reduced-fat sour cream.
KimK says
After lurking on your blog for awhile. I finally made one of your recipes. My kids approve and love these muffins…..
The Weary Chef says
Thank you so much for coming out of the shadows! So glad you guys liked the muffins.