I love making muffins and freezing them and I am always looking for an easy muffin recipe that uses apples! This time of year, apples are so cheap, so make a big batch of these and freeze them for quick & easy breakfasts (or snacks). Next to my English Muffin recipe, this is my new favorite (although I think that, the next time that I make them, I am going to add an extra 1/2 cup of cranberries)!
One of the biggest tricks to making muffins is to always combine the ingredients by hand – do NOT use your electric mixer. I know that my instinct is to always reach for my Kitchen Aid whenever I am baking, but muffins are so easy to overmix, resulting in tough muffins! Luckily, this recipe is easy to mix by hand!
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2-1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 2 eggs
- 1 1/2 cups (12 ounces) sour cream
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped & peeled Granny Smith apples
- 1 cup dried cranberries
For the topping:
- 1/3 cup packed brown sugar
- 4 tablespoons all-purpose flour
- 3 tablespoons cold butter
Preheat oven to 375°. Spray muffin tins with cooking spray or use paper liners
In a large bowl, combine all the dry ingredients. Stir to combine.
In another bowl, whisk the eggs, sour cream, butter and vanilla until completely blended. Stir in to the dry ingredients until just combined (batter will be slightly lumpy).
Fold in the apples and cranberries.
Fill muffin tins two-thirds full with batter.
To make the topping, cut the butter in to the brown sugar and flour until mixture resembles coarse crumbs. Sprinkle over muffin batter.
Bake at 375° for 22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Looking for another easy muffin recipe? Check out all the other muffin recipes that I have posted!