Apple Cinnamon Muffins Makes about 12 muffins
(The Comfortable Cook)
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup butter or margarine, melted
1-1/2 cups chopped, peeled tart apples
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
Preheat oven to 400 degrees.
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples.
Spray paper muffin cups with nonstick cooking spray and fill cups to the top.
For topping: combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.
Bake for 20-23 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
To store: Place in an airtight container in the refrigerator. Reheat one muffin in the microwave for 10-15 seconds, if preferred warm.
Inner Chef Note: I made jumbo muffins and ended up with eleven. I thought the bottoms had burned in about 9 of them…come to find out it was caramelized apples…YUMMY!
This will be the ONLY recipe I use for Apple Cinnamon Muffins!