Sour Cream-Apple Muffins Recipe

Name: Sour Cream-Apple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup packed light brown sugar; ⅓ cup unbleached all-purpose flour; 4 tablespoons cold unsalted butter; 2 cups unbleached all-purpose flour; ¾ cup sugar; 1 tablespoon baking powder; ¾ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon fresh ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; ¼ teaspoon salt; ½ cup walnuts, chopped; 2 tablespoons dried currants; 2 large eggs; 4 tablespoons unsalted butter, melted; 1 ½ cups sour cream; 2 cups chopped tart green apples

Servings: persons

½ cup packed light brown sugar
⅓ cup unbleached all-purpose flour
4 tablespoons cold unsalted butter
2 cups unbleached all-purpose flour
¾ cup sugar
1 tablespoon baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fresh ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup walnuts, chopped
2 tablespoons dried currants
2 large eggs
4 tablespoons unsalted butter, melted
1 ½ cups sour cream
2 cups chopped tart green apples

1
Topping: in a small bowl with a pastry blender or fork, or in a food processor, combine the brown sugar and flour.
2
Cut the butter into chunks; add to the sugar and flour mixture; cut in until coarse crumbs are formed; set aside.
3
Preheat oven to 375; grease 12 standard muffin cups.
4
In a big bowl, combine the flour, sugar, baking powder, baking soda, spices, salt, walnuts, and currants.
5
In another bowl, combine the eggs, melted butter, and sour cream with a whisk until blended.
6
Add in the chopped apples and sour cream mixture to the dry ingredients and stir just until the ingredients are evenly moistened, no more than 15 to 20 strokes.
7
Spoon the batter into each muffin cup, until level with the top of the pan.
8
Bake in the center of the oven until the tops are browned and feel dry and springy, and a cake tester comes out clean, 20-25 minutes (do not overbake).
9
Let the muffins rest in the pan for 5 minutes before turning out onto a rack to cool.
10
Serve them the day they are made or freeze them in plastic bags for up to 3 months.

1115

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup packed light brown sugar, ⅓ cup unbleached all-purpose flour, 4 tablespoons cold unsalted butter, 2 cups unbleached all-purpose flour, and more.

Yes, Sour Cream-Apple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Apple Muffins

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