These Apple Pie Sour Cream Muffins are the perfect breakfast muffin or brunch. Maybe you're in a hurry and on the go, these are perfect to take along. I just love the smell of these baking. The aroma lingers long after they are baked and really shouts fall. Easy, simple recipe that is a no fail every time. Apples, cinnamon and sour cream make these over the top tender in texture and reminds you of apple pie in flavor.
These are a serious comfort food muffins all the way, especially to start off your day in the morning.
What better way to wake up to the smell of these apple pie muffins baking? They're perfect for school lunches, packed up for a car travel day with the family and the best snack with a cup of hot tea.
The topping is so yummy! I love to make some cinnamon tea with these.
When I make these muffins everyone in the house says their mouth's watering from the smell of them baking and they can't wait till they are done.
These apple pie muffins are great with or without a dollop of butter.
Then for a real change, cut them in half and grilled them, they are so good!
I love Macintosh Apples
Use any kind of apples you like, I prefer a tart one over the sweeter kinds as the sugar enhances the flavors and they're softer in texture as they cook.
A mixture of cinnamon and sugar is the perfect topping. Apple Pie Sour Cream Muffin taste even better than they look!
Watch this short video clip on Apple Pie Sour Cream Muffins
Apple Pie Topped Muffins
instructions:
Batter:
1 cup sour cream
2 eggs
1/2 cup white sugar
1 stick (1/2 cup butter)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups all purpose flour
Topping:
1 or more large apples pared cored and diced mcintosh, granny smith or cortland
1 teaspoon cinnamon or more to taste
1/2 cup brown sugar
Dot with a little butter on each one
Dot with a little butter on each one
Optional: 1/2 cup chopped walnuts ( but that would be more like a coffee cake than pie topped!)
In a large mixing bowl, place all wet ingredients in the bowl. Slowly add all the dry and mix until thick batter is evenly blended.
Place batter in lined cupcake tin ( I use a ice cream scoop) and put 1 teaspoon of apple topping on each muffin, dot with the butter. Bake in 350 preheated hot panggangan until brown around 25 minutes. Makes around 12.
Created using The Recipes Generator
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