Sour Cream Apple Muffins
Makes 12 muffins (using tulip muffin liners) or 16-18 muffins using regular liners.
  • 1 cup white sugar
  • 1 cup flour (all-purpose is best, but cake flour works too.)
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 7 tablespoons melted butter (1 stick, minus one tablespoon)
  • 2 cups cake flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg (more or less to taste)
  • 1 tart apple, peeled, cored, and chopped into small pieces (I use Granny Smith)
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 6 tablespoons melted butter
  • 2 eggs
  • 1 cup sour cream
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  1. Heat oven to 375 F. Place 12 paper tulip-shaped liners in muffin pans. (If you are using regular liners, you will need two pans, as there will be 15-18 muffins.)
  2. In a small bowl, combine all of the streusel ingredients. Stir with a fork until combined, and set aside.
  3. In a large bowl, sift together twice: flour, 1 cup sugar, baking powder, soda, salt, and nutmeg.
  4. In a small bowl, toss the chopped apple with 1 cinnamon and 1 tablespoon sugar. Add to dry ingredients, folding in carefully. Don't put that bowl in the sink...use for the next step!
  5. Whisk together melted butter, eggs, sour cream, milk, and vanilla. Fold gently into the dry ingredients, being very careful not to stir, just until most of the flour is incorporated - you should be able to see a few wisps of flour.
  6. Divide between 12 tulip liners. (If you are using regular liners, fill approximately ⅔ full.)
  7. Break the streusel up with a fork and sprinkle over muffin batter. Use it up! Trust me - there's no such thing as too much streusel!
  8. Bake for approximately 22 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
  9. Cool on a rack for 5 minutes, then remove cupcakes from pan to cool completely.
Recipe by The Rowdy Baker at