Apple streusel muffins are the perfect way to start off your day. With a simple sour cream base, they’re perfectly moist and full of apple-y cinnamon flavor.
I know you all are dying to know what Part 2 of the apple extravaganza was leading to, and here it is! Now please remember that this recipe I am sharing with you is suuuuuper versatile and works with much more than just apple. Ladies and gentlemen, may I present to you THE BEST Sour Cream Muffins in the entire world! Honestly people, this recipe is 100% fail proof! I have tested this recipe probably 50 different times with different variables and if you have a question, I’ve got an answer. So without further ado, here we go kids!
This recipe is a base for any kind of muffin you would like to make. These are delicious just plain, but if you want to add, let’s say, blueberries, just add 6 ounces of blueberries. Of course, it’s your world and you can add as many blueberries as you’d like. However, with a plain muffin base recipe, usually adding 6 ounces of whatever flavor you want will give you the results you want!
Now I know some of you might be wondering if there is a substitute for sour cream for a healthier option; and good news–YES! THERE IS! See, I know this recipe like the back of my hand! I find that using plain yogurt, Greek or regular, gives you the same consistency and same flavor as sour cream. I would just use caution in using vanilla yogurt as that tends to be sweeter and I like to control everything in my recipes; plain would be the best option to go with!
As for the apples, I LURVE apples so much! So with my muffins I do waaaaaaaaaaay more than the 6 ounces! For this batch, I add about 19 ounces of the apple pie filling that we made a few days ago because I wanted a bunch of apple in each bite.
If you don’t want streusel on your muffins, then bake away; if you do though, add as much streusel as you want. I ended up filling up the rest of space in the tins with the streusel. The best thing about this recipe is that it stays super moist for days (if they last that long, let’s be honest!) and they are so tender. Yum yum! My husband is the connoisseur of muffins and says that this recipe is, by far, his favorite muffin recipe he’s ever had. Every time I tell him I am making muffins, his eyes light up and it is suddenly the best day of his life all over again. I hope you guys enjoy this recipe. Let me know what flavor combinations you’ve come up with!
Happy eating, everyone!
- 8 ounces Butter room temperature
- 8 ounces Sugar
- 2 each Eggs
- 10 ounces all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces sour cream
- 1 teaspoon vanilla extract
- 19 ounces apple pie filling
- 8 ounces all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2.75 ounces brown sugar
- 6 ounces Butter cold, cut into small pieces
- 3 ounces oats
In a mixing bowl, cream the butter and sugar until super white and fluffy (about 5 minutes). Scrape down the sides of the mixing bowl.
Add eggs one at a time, making sure that each is fully incorporated and the bowl is scraped in between each egg before adding another. Add the vanilla extract.
Add the sour cream to the muffin batter, making sure that the batter is completely mixed together.
Meanwhile, measure out and mix all dry ingredients together. Preheat oven to 350 degrees. Scrape the bowl once more and then begin to slowly add the dry mix to the wet.
Add apples to batter, if making apple muffins
Grease a muffin pan with non-stick spray; using an ice cream scoop, scoop batter into the muffin pan. Once all cups are filled, top with streusel and place into the oven and bake for 20 minutes or until the top is set. Let cool before removing from the pan.
Mix all the dry ingredients together in a mixing bowl. Cut butter into the dry ingredients to resemble a mealy consistency. Add to any pie or muffins your heart desires. Store in an air tight container in the fridge for a week or freeze for next use.
This is just a base recipe; to make the apple muffins, add 19 ounces of the apple pie filling. Any other flavors of muffins will take usually 6 ounces of any add-ins you want to throw in here. I like to have fancy struesel by adding rolled oats to mine. This is definitely optional though.