These Apple Muffins are a perfect and quick dessert to make in the fall. Warm with small bits of apple throughout, they’re great to have with breakfast or an afternoon treat.
For more recipes like this, make sure to check out my Blueberry Muffins, Chocolate Raspberry Muffins, and Apple Crisp!
To start, make the crumb topping if desired. Mix the brown sugar, cinnamon, and melted butter. Then add in the flour and mix with a fork until combined and in crumbly bits. Set aside.
For the muffins, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on high until light and fluffy. Add the eggs, sour cream, and vanilla extract, and mix until combined. Add in the flour and mix and mix until just combined. Add in the apples and mix by hand with a spatula until combined.
Fill the muffin tin with batter until it reaches the top. Add the crumb topping and gently press it into the batter.
Bake at 425° for 6 minutes. Then reduce the temperature to 350° F for about 16 minutes. Let the Apple Muffins sit until cool to enjoy.
Some ingredients notes
Apples – Opt for a firm, crisp apple instead of ones that are mealy. I like to use Honeycrisp.
Tips
- Prep the apples by peeling and chopping them.
- Make sure to fill the muffin tin completely to the top with batter.
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Apple Muffins
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Total Time: 41 minutes
- Yield: 12 – 14 muffins 1x
Ingredients
The Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 1 1/2 cup chopped apples, peeled and diced into 1/2″ cubes
The Crumb Topping (Optional)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
Instructions
- Preheat the oven to 425° F and line a muffin tin with liners.
- If adding the crumb topping, start by mixing the brown sugar, cinnamon, and unsalted butter. Add the flour and mix with a fork until combined and in crumbly chunks. Set aside.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on high until light and fluffy. Add in the eggs, sour cream, and vanilla and mix until combined. Scrape the sides of the bowl if needed.
- Add in the flour mixture and milk and milk until just combined. Mix in the apples by hand with a spatula.
- Fill the muffin tin with the batter until it reaches the top. If adding the crumb topping, add that to the top of the batter and gently press down.
- Bake at 425° F for 6 minutes. Then reduce the temperature to 350° and continue to bake for around 16 minutes.