Sour Cream Apple Muffins are moist and perfect for breakfast or an afternoon snack. They are flavored with cinnamon and bits of apples and have a crumb topping.
The muffins fill the house with the aroma of apples and cinnamon. It is one of my favorite aromas when fall rolls around.
Muffins are always perfect when you are looking for a quick breakfast or an afternoon snack. They are something that young or old will love. I like to bake a batch and freeze some for a later date. They are nice to pull out of the freezer when you don’t have time to bake for breakfast or a snack.
- Slice the apples into small slices. This will help with not having raw apples in your muffins.
- Fold the wet ingredients into the dry ingredients, do not overmix.
- The muffin tins can be filled 3/4 of the way full. Don’t worry that once you add the topping your muffin tin is full, the muffins will bake just fine.
- The muffins are done when a wooden pick is inserted in the middle of the muffin and it comes out clean or with a few moist crumbs.
- These muffins freeze well. Place in an airtight container for up to 3 months.
The ingredients that you will need to make these muffins:
- Old Fashion Oats
- Brown sugar
- Soften Butter
- Baking Powder
- Baking Soda
Steps for Making Sour Cream Apple Muffins
Preheat the oven to 375 degrees F. Grease or line muffin tins.
Make the topping. Mix together the flour, oats, brown sugar, and cinnamon. Add the butter and cut in. Set aside.
To make the muffins, add the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon and sift together. Add the chopped apples and toss with the dry ingredients.
In another bowl combine the egg, milk, sour cream, oil, and vanilla. Add the mixed wet ingredients to the dry ingredients and fold in until mixed.
Divide the batter between the prepared muffin tins. Fill each one to 3/4 of the way full. Sprinkle the topping on top of each muffin. Bake in the preheated oven for 17 to 19 minutes.
Check out these additional muffin recipes:
- Triple Chocolate Muffins
- Pumpkin Streusel Coffee Cake Muffins
- Mini Donut Muffins
- Citrus Cranberry Muffins
If you make these sour cream apple muffins, I would love to hear about them! Please leave me a comment and a rating.
Sour Cream Apple Muffins
- 1/4 cup oats
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons soften butter
- 2 cups flour
- 1/2 cup oats
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 cup finely chopped apple your favorite
- 1 egg
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 cup oil
- 1 teaspoon vanilla
- Preheat oven to 375 degree F. Prepare muffin tins with paper liners or lightly grease them.
- Make topping in a small bowl. Mix the oats, flour, sugar, cinnamon together. Cut in the butter using a fork or your fingers, until the mixture is mixed together.
- For the muffins sift together dry ingredients in a medium bowl. Add the apples and toss together with the dry ingredients.
- In another bowl mix together the egg, milk, sour cream, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix just until blended.
- Spoon the muffin mixture into the prepared muffin tins, so they are about 3/4 of the way full.
- Sprinkle the topping on top of each muffin. Lightly pressing the topping down into the batter with your fingertips.
- Bake in a preheated 375 oven for 17 to 18 minutes or until they are lightly browned.
- Cool completely on a cooling rack.
- The apples should be finely chopped, so they get baked through.
- Add the wet ingredients to the dry ingredients and mix just until the ingredients are mixed together.
- The muffins are done when a wooden pick inserted in the middle of the muffin comes out clean or with a few moist crumbs.
- The muffins can be frozen for up to 3 months in an airtight container.
This recipe was originally published on October 14, 2015. It has been updated with new content and pictures on November 2, 2023.