Cinnamon Apple Muffins

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5 from 3 votes

The apple muffins have the perfect hint of cinnamon and a rich, moist sour cream batter. What’s not to LOVE!?

Prep Time20

Cook Time15

resting time15

Total Time50

Course: Breakfast or Brunch

Cuisine: American

Keyword: apple, breakfast,, brunch,, cinnamon, muffin

Servings: muffins

Calories: 189kcal

Author: Tricia

Equipment

muffin pan

Ingredients

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

Instructions

Preheat oven to 400°F. Generously grease a 9-well muffin tin with vegetable cooking spray. Set aside.

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:

Combine the powdered sugar, apple cider and cinnamon. Whisk until smooth and drizzle over the top of the muffins, if desired.

Notes

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.

Nutrition