Ingredients for Apple Cinnamon Sour Cream Muffins
- 2 medium apples (peeled, cored, and diced)
- 1/2 cup half-and-half
- 1/2 teaspoon ground nutmeg
- 2 tablespoons brown sugar and 1/2 cup packed light brown sugar
- 1/2 cup raisins (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons melted unsalted butter
- 2 tablespoons ground cinnamon
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 cup sour cream
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How to Make Apple Cinnamon Sour Cream Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray.
- In a medium saucepan, combine 2 medium apples (peeled, cored, and diced), 1/2 cup half-and-half, 2 tablespoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 2 tablespoons brown sugar.
- Bring to a simmer over medium-low heat. Cook until apples are very soft and the liquid has thickened slightly, about 10-15 minutes, stirring frequently.
- While apples simmer, in a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 cup packed light brown sugar, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1/2 cup milk, 3 tablespoons melted unsalted butter, and 1 cup sour cream.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1/2 cup raisins (optional).
- Gently fold in the cooked apple mixture.
- Fill muffin cups about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
45g
Fat
27g
Carbs
11g
