These are the perfect breakfast muffin, brunch or on the go. Love the smell of these baking. The aroma lingers long after they are baked and shouts fall. Easy, simple recipe that is a no fail every time.
Use any kind of apples you like, I prefer a tart one over the sweeter kinds as they sugar enhances the flavors
1 cup sour cream
1/2 cup white sugar
1 stick (1/2 cup butter)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups all purpose flour
1 or more large apples pared cored and diced mcintosh, granny smith or cortland
1 teaspoon cinnamon or more to taste
1/2 cup brown sugar
Optional: 1/2 cup chopped walnuts ( but that would be more like a coffee cake than pie topped!)
In a large mixing bowl, place all wet ingredients in the bowl. Slowly add all the dry and mix until thick batter is evenly blended.
Place batter in lined cupcake tin ( I use a ice cream scooper) and put 1 teaspoon of apple topping on each muffin. Bake in 350 preheated hot oven until brown around 25 minutes. Makes around 12.