Cinnamon Apple Muffins
The apple muffins have the perfect hint of cinnamon and a rich, moist sour cream batter. What’s not to LOVE!?
Prep Time20 minutes mins
Cook Time15 minutes mins
resting time15 minutes mins
Total Time50 minutes mins
Course: Breakfast or Brunch
Cuisine: American
Keyword: apple, breakfast,, brunch,, cinnamon, muffin
Servings: 9 muffins
Calories: 189kcal
For the apple mixture:
- 1 large apple, peeled, cored and diced
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar, packed
For the muffin batter:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon baking soda
- ⅓ cup granulated sugar
- 1 large egg
- ½ cup sour cream
- ¼ cup apple cider
- ¼ cup unsalted butter, melted and cooled slightly
- ½ teaspoon vanilla extract
For the topping:
- coarse sugar
- chopped walnuts
For apple cider glaze (optional):
- ½ cup powdered sugar
- 2 tablespoons apple cider
- pinch of ground cinnamon
To prepare the muffin batter:
Toss the diced apples with the cinnamon and brown sugar; set aside.
In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center.
In a small mixing bowl lightly whisk the egg until blended. Add the sour cream, apple cider, butter and vanilla. Fold together with a spatula until smooth. Pour the sour cream mixture into the flour mixture. Gently fold together until the dry ingredients are just moistened. It will seem thick and a little dry, but keep folding.
Add the apple mixture and any accumulated juice to the batter. Gently fold with a spatula until the apples are incorporated.
Using an ice cream scoop (heaping), divide the batter between 8 or 9 muffin wells. Sprinkle the tops of the muffins generously with coarse sugar and chopped walnuts. Allow the muffins to rest for 10 to 15 minutes before baking.
Bake at 400°F for 15 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter.
Cool the muffins in the pan for 10 minutes, then remove to a wire rack to cool completely. Serve slightly warm if desired.
Optional apple cider drizzle:
- I’ve used Gala, Jonagold and Granny Smith apple varieties in these muffins. All good!
- These muffins are best served the day they are made but keep well for two to three days in an airtight container at room temperature. Freeze for longer storage.
- For best results, only drizzle icing on those that will be consumed soon.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 189kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 158mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg