Warm Cinnamon Apple Muffins with Sour Cream
Cinnamon apple muffins are soft, moist, and filled with tender chunks of apple and warm cinnamon spice. The muffins are perfect for breakfast, snacking, or fall baking.
Servings: 18 muffins
Equipment
Ingredients
Muffin Batter
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1/2 cup sugar
- 1/2 cup melted butter, cooled
- 1 1/4 cup sour cream
Apple Mix
- 2-3 apples like granny smith, gala or fujis peeled, cored and chopped into 1/4-1/2 inch pieces. Or 2 cups homemade canned apple pie filling
- 1 teaspoon butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
Apple Mix
- Add 1 Tablespoon butter to pan and melt.
- Add in peeled and cubed apple into mix and stir.
- Pour in 1/2 cup brown sugar and a teaspoon of cinnamon and bring to boil. Set aside and let cool.
Muffin Batter
- Preheat the oven to 350℉
- Spray the muffin tin with cooking spray or use cupcake papers
- In a large bowl, add the flour, baking powder, sugar and cinnamon and mix.
- Add the eggs, sour cream and butter into the dry ingredients and mix.
- Add the cooled apple mix or canned apple filling and mix until incorporated.
- Fill the muffin tins to the top. We fill every other cupcake holder for larger muffins.
- Bake for 25-30 minutes or until golden brown and the toothpick comes out clean.