Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted and slightly cooled
1 cup dark brown sugar, packed
1 large egg, room temperature
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
2 cups peeled and finely diced apples (Granny Smith or Honeycrisp)
2 tablespoons granulated sugar (for topping)
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
Step 3: In a large bowl, whisk the melted butter and dark brown sugar until smooth. Add the egg, sour cream, and vanilla extract, whisking until the mixture is fully emulsified.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; do not over-mix. Gently fold in the diced apples.
Step 5: Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle the tops with a little extra brown sugar or granulated sugar for crunch.
Step 6: Bake at 425°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure apples are diced small (about 1/4 inch) so they distribute evenly and cook through properly.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: apple muffins, brown sugar muffins, fall breakfast, easy baking, apple recipes
