Sour cream apple muffins
Sour cream in apple muffins, really? Yes. Using sour cream gives you a moist and delicious muffin. There is a crispness in the muffin that is do delicious. If you are a big apple fan, like I am, you will enjoy this recipe for apple muffins.
When you bake your own apple muffins, be sure to use a soft apple like granny smith, gala or fuji. The apples will soften well while cooking.
This recipe can make 12-18 apples, depending on how full you fill the muffin tins. We prefer to use cupcake papers, for easy clean up.
2 cups flour
1 tablespoon baking powder
1 1/2 cups sugar
one stick softened butter
1 cup sour cream
2 apples, chopped into 1 inch pieces
1 teaspoon lemon juice
Preheat the oven to 350 degrees.
Spray the muffin tin with non-stick spray (or use cupcake papers much easier clean up to use cupcake papers).
In a small bowl, add the flour, baking powder mix and set aside.
In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
Add the sugar into the egg and mix.
Mix the soft butter to the sugar/egg mix.
Add the sour cream and incorporate.
Pour the dry ingredients into the wet gradually and stir until blended well.
Add the apples and lemon juice into the mix and stir to incorporate.
Fill the muffin tins to the top of the liners or top of the muffin tin.
Bake for 30-40 minutes or until golden brown and the toothpick comes out clean.