Spiced Apple Sour Cream Muffins are a tasty fall treat made even better with a sweet and buttery crumb topping.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1 pinch ground cloves
- 3/4 teaspoon kosher salt (1/2 tsp fine salt)
- 1 stick unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 3 ounces whole milk or milk of choice (1/4 cup plus 2 tbsp), at room temperature
- 1 to 2 medium apples (honeycrisp, granny smith, pink lady or apple of choice)
- 1 lemon
- 3/4 cup flour
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1/4 teaspoon kosher salt (1/8 tsp fine salt)
- 6 tablespoons unsalted butter, melted
- Powdered sugar for topping (optional)
- Preheat oven and prep pan. If you’re planning to bake the muffins the day you make the batter, heat oven to 425F. Line a standard muffin tin with 12 liners.
- Mix the dry ingredients. In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground spices.
- Mix wet ingredients: Using a standing mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Beat in sour cream and vanilla.
- Combine wet and dry: Pour dry ingredients into wet ingredients in 2-3 additions, alternating with the milk. Mix over low speed until just combined. Do not over-mix.
- Refrigerate batter (optional): For extra fluffy domed muffins, cover and refrigerate batter overnight or for at least two hours. Preheat oven to 425F and line muffin tin with paper liners when you’re ready to bake.
- Add apples: Peel and core apples. Chop into 1/2 inch pieces. Squeeze over lemon, as needed, to prevent browning. Stir into batter.
- Make topping: In a medium bowl, combine flour, brown sugar, spices and salt. Stir in melted butter and create crumbs.
- Bake: Divide batter evenly among muffin cups. Sprinkle crumb topping over muffins. Bake on center rack of oven for about 5-8 minutes or until muffins rise about 1/4 inch above the tops of the pans. Reduce temperature to 350F (do not open door!). Bake an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes. Turn out onto wire rack and cool completely. Top with powdered sugar, if desired. Enjoy.
- Feel free to substitute pumpkin spice seasoning for the individual spices. Use 1 1/2 teaspoons for the muffins and 1/2 teaspoon for the topping.
- You can substitute whole fat, plain Greek yogurt for sour cream.
- Store at room temperature for 1-2 days, in the fridge for 3-5 days or up to 3 months in the freezer.
- To freeze, I find they keep best wrapped in plastic and stored in a freezer bag.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 294
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: apple sour cream muffins, spiced apple muffins, apple muffins with crumb topping, apple crumb muffins, apple crumble muffins