Apple Sour Cream Muffins

It's been pretty cold and miserable outside so it's the perfect time to do some baking. I'm over the sweets of the holiday, so I'm back to basics and making muffins and breads to keep us going through the winter. I had some apples that I wanted to finish using so I made these apple sour cream muffins as part of our brunch last Sunday morning.

Apple Sour Cream Muffin ©OliveandRuby.com

I wanted needed to take a break from our usual bran muffins so I made these apple sour cream muffins, with chunks of apple goodness in every bite. The original recipe I found said to cut up the apples into small chunks presumably for it to be melted into the batter. I cut up my apples a little chunkier so it was a pleasant surprise in every mouthful. Full disclosure I forgot to add my topping until the muffins had been in the oven for about 5 minutes, so I just popped open the oven, tossed it onto the muffins and all was well. Phew!

Apple Sour Cream Muffin ©OliveandRuby.com

As for the leftovers - there were none. We had some friends stop by Sunday evening and the leftovers went with them. Lol!!

Disclosure: I received the apples that I used for this dish from the Ontario Apple Growers association and was asked to cook with them and blog about it return. The opinions expressed within are my own.

Apple Sour Cream Muffins

yield: 15 Servings  prep time: 10 minute(s)
cook time: 20 minute(s)  total time: 30 minute(s)

Ingredients

1⁄4 cup
Brown Sugar
3 tablespoons
Oats
1⁄2 teaspoon
Cinnamon
1 tablespoon
Oil
2 cups
Flour
3 teaspoons
Baking Powder
1⁄2 teaspoon
Baking Soda
1 1⁄4 teaspoon
Cinnamon
1 cup
Sugar
1⁄2 teaspoon
Salt
2  
Eggs
1 cup
Sour Cream
1⁄4 cup
Butter, Melted
2  
Apples, tart (peeled and chopped into chunks)

Instructions

1. In a large bowl combine all of the dry ingredients, then set aside. Preheat oven to 350 F. 

2. Prepare the topping for the muffins by combing brown sugar, oats, cinnamon and oil, then set aside.

3. Then in another bowl combine eggs, sour cream and butter, then add to dry mixture until just moistened. 

4. Fold in apples, then fill greased muffin tin or lined muffin cups 2/3 full. Sprinkle with topping.

5. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in centre of muffin comes out clean.