Prep 15 mins
Cook 20 mins
These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass.
- 4 cups flour (use some Nutritious Flour Blend)
- 2 cups sugar
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 4 eggs
- 2 cups sour cream (low fat is good)
- 1⁄2 cup butter, melted
- 1 cup heavy cream (or half & half)
- 3 cups apples, diced small (or grated)
- 1⁄2 cup sugar
- 6 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg (optional)
- 4 tablespoons butter, softened (or margarine)
- Preheat oven to 400*F.
- For Muffins:
- Combine all dry ingredients in large bowl. In a separate bowl blend all wet ingredients well. Mix wet ingredients into flour mixture, then add diced apples.
- For Topping:
- With your hands blend sugar, flour, cinnamon(and nutmeg if using) and softened butter until mixture reaches a crumb-like texture.
- Grease muffin tin well(may use cooking spray or butter or margarine) and fill each section ¾ full with muffin batter. Top generously with streusel topping.
- Bake at 400 degrees for about 20 minutes.
- To test: gently press the top of a few muffins with your index finger, if the top gives and then springs back the muffins are done. Enjoy!
These are delicious. At Sharon's suggestion, I used half whole wheat, half ap flour. I also used half tart,half sweet apples. I have to say though that I ended up with HUGE muffins--I don't know whether I was generous in my measuring or whether this just does result in a lot of dough--but I'm not complaining--they're delicious. Thanks, Sharon!
DEFINITELY WONDERFUL MUFFINS, these! I did use the low fat sour cream & the half-and-half, & the apples were Fuji, all of which came together very nicely! Another time I'd like to try this with tart apples, probably Pipins! The 12 muffins I made lasted the 2 of us no time at all & were gone within a day! Thanks for this great recipe keeper! [Tagged & made in Please Review My Recipe]
Superdy-Duper!! Wow these are terrific muffins! Ultra-moist, full of wonderful flavors with a great topping that stayed on the top! The only slight tweak was to add a bit more cinnamon to the muffin batter itself as I love cinnamon and also used the half & half instead of heavy cream to cut down a bit on calories/fat. I also used as you stated low-fat sour cream. I received 15 muffins out of this recipe and I'm not complaining about the extra 3 muffins at all. Great with a cup of coffee and worked wonderfully being warmed up in the microwave the next day too. Another terrific winning recipe from you Sharon! Made for Newest Zaar Tag Game