Apple Cinnamon Muffins with Sour Cream: Morning Recipe for Moist, Flavorful Bites

Ingredients

• 1/2 cup unsalted butter
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 cups apples peeled and diced (about two apples)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (reduced fat works fine or substitute plain yogurt)
• 1/2 cup sugar

Instructions

1. Preheat the oven to 400°F (200°C). Lightly spray or grease a 12-cup muffin pan.

2. Melt the butter in the microwave at half power. Stop heating before it’s fully liquefied and swirl until the remaining butter melts. Set aside to cool slightly.

3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, and cinnamon. Stir in the diced apples so they’re evenly coated.

4. In a medium bowl, whisk the eggs and vanilla. Slowly drizzle in the melted butter while whisking constantly to avoid cooking the eggs. Stir in the sour cream (or yogurt) and sugar until combined.

5. Pour the wet ingredients into the dry ingredients and fold gently until just combined. The batter will be thick—do not overmix.

6. Scoop the batter evenly into the prepared muffin pan using a large disher or ice cream scoop. Bake for 18–20 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Remove from the pan and cool on a wire rack.