Sour Cream Apple Muffins Recipes

APPLE-CINNAMON SOUR CREAM MUFFINS

Steps:

• Combine apples, half& half, cinnamon, nutmeg, 2 Tbsp.
• butter, 1/4 cup brown sugar and raisins in sauce pan.
• Simmer over low heat until apples are very soft, stirring frequently.
• Sift flour, baking powder, remaining brown sugar and salt together.
• Combine egg, milk, 3 Tbsp melted butter and sour cream in mixing bowl, beat well.
• Add flour mixture; mix well.
• Fold in apple mixture.
• Place cupcake liners sprayed with non-stick cooking spray in muffin cups.
• Fill 2/3 full.
• Bake at 400 degrees for 15 to 20 minutes or until muffins test done.

APPLE SPICE SOUR CREAM MUFFINS

Steps:

• Preheat the oven to 400 degrees and begin making the crumble topping.
• In a small mixing bowl, add together the brown sugar, cinnamon, and salt. Using a fork, stir together, breaking up any lumps from the brown sugar.
• In a microwavable bowl, melt 4 tablespoons or ¼ cup of butter (about 30 seconds). Pour over the sugar mixture with a small spatula and stir until smooth.
• Add one tablespoon at a time of 1/2 cup of flour and lightly stir with the fork. Sprinkle granulated sugar over the crumble topping, lightly toss with a fork, and set aside.
• In a large bowl, combine the flour, baking soda, baking flour, salt, cinnamon, and nutmeg and whisk well for 30-60 seconds.
• In a medium-sized bowl, combine the butter, brown sugar, and vanilla and beat using a hand mixer or stand mixer until smooth.
• Add the eggs and honey, continuing to beat.
• Finally, add the sour cream, buttermilk, and lemon juice until smooth. Set aside.
• Using your peeled apples, dice into small squares.
• In a small bowl, toss with sugar, nutmeg, salt, and lemon juice. Set aside.
• Combine your wet and dry ingredients using a spatula or rubber scraper to create the muffin batter without over mixing it. Add half of your apple filling and gently fold into the batter.
• Using an ice cream scooper, spoon the muffin batter into a degreased muffin tray (you should have about four muffins worth of batter leftover). Spoon the remaining apples onto the tops of the muffin batter and gently press down.
• Using a tablespoon, sprinkle your crumble mixture over the tops of the muffins.
• Once you've put your muffins into the oven, immediately lower the temperature to 350 degrees.
• Bake for 14-17 minutes, rotating tray once halfway. Move the muffins to a cooling rack as soon as they're ready, let cool, and enjoy!

SOUR CREAM APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin pan with muffin liners and set aside.
• In a large bowl combine both sugars, baking soda, baking powder, salt, and spices.
• Add the sour cream and mix well.
• Beat in the eggs and vanilla extract.
• Stir in the applesauce and oil.
• Add the flour and gently mix until fully incorporated.
• Scoop the batter into the muffin pan filling the cups to the top.
• Bake for 24 - 25 minutes until centers are fully baked and a toothpick inserted comes out clean or with crumbs.
• Cool in pan 5 minutes then remove.

SOUR CREAM APPLE MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
• Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
• Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
• Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
• Spoon batter into greased muffin tins, filling tins only 2/3 full.
• Bake at 425° for 20-28 minutes.

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.