Recipe For Apple Sour Cream Muffins . The rowdy baker makes 12 muffins using tulip muffin liners or 16 18 muffins using regular liners. I happened to have a green and a red apple that measured to 2 cups of chopped apple and added it all anyway.
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Pour the batter into the prepared muffin cases. Bake 20 to 25 minutes or until browned. Stir until all dry ingredients are moist but still lumpy about 17 25 strokes.
Stir the diced apple into the flour mixture.
You should get approximately 16 18 muffins that way. Pour the batter into the prepared muffin cases. Sour cream apple muffins print author. Store the muffins in an air tight container in the fridge for up to a week or 2 to 3 months in the freezer.
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These apple pie sour cream muffins are the perfect breakfast muffin or brunch.
Store the muffins in an air tight container in the fridge for up to a week or 2 to 3 months in the freezer.
Enter apple sour cream muffins.
In a small mixing bowl add together the brown sugar cinnamon and salt.
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This recipe is very straightforward and it takes about 10 minutes to come together.
In a small mixing bowl add together the brown sugar cinnamon and salt.
Add sour cream and melted butter and whisk until well blended.
Add the egg mixture.
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Add the egg mixture.
The ingredients are very simple too.
Ended up with 20 muffins.
Preheat the oven to 400 degrees and begin making the crumble topping.
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The rowdy baker makes 12 muffins using tulip muffin liners or 16 18 muffins using regular liners.
Stir partially then add apples which have been peeled diced and sprinkled with nutmeg and 2 tablespoons sugar.
Preheat the oven to 400 degrees and begin making the crumble topping.
Stir until all dry ingredients are moist but still lumpy about 17 25 strokes.
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Ended up with 20 muffins.
For the crumble topping rub all the ingredients together with your fingertips and sprinkle over the muffins.
I just love the smell of these baking.
Bake 20 to 25 minutes or until browned.
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Easy simple recipe that is a no fail every time.
Scoop batter into muffin cups.
Store the muffins in an air tight container in the fridge for up to a week or 2 to 3 months in the freezer.
Big applesauce muffins that are perfect for fall or anytime of the year.
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Stir the diced apple into the flour mixture.
Stir the diced apple into the flour mixture.
Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
Stir in diced apple.
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Mix everything well with a spatula until just moistened you may still see a few dry spots.
The aroma lingers long after they are baked and really shouts fall.
The ingredients are very simple too.
Muffins don t get any more tender than with this recipe.
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Maybe you re in a hurry and on the go these are perfect to take along.
Video of the day.
Easy simple recipe that is a no fail every time.
I didn t have sour cream so i used vanilla kefir instead and just in case because of the sweetness of it i decreased the sugar to 3 4 cup 1 2 cup white and 1 4 cup brown sugar.