How to Bake Sour Cream Apple Muffins

Yields: 12 muffins

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients needed to make Sour Cream Apple Muffins:

• 2 Granny Smith apples, peeled, cored and coarsely grated
• 2 ¼ cup all purpose flour
• 1 cup granulated sugar
• 1 tbsp Demerara sugar
• 1 cup packed dark brown sugar
• 1 tsp ground cinnamon
• 1 ½ tsp baking soda
• 1 tsp kosher salt
• ¾ cup sour cream
• 3 eggs
• ¾ cup grapeseed oil
• 1 cup apple cider
• 1 ½ tsp pure vanilla extract
• Unsalted butter, for greasing

Cooking instructions for Sour Cream Apple Muffins:

• Warm up your oven to 350 degrees F.
• Grease a 12-hole muffin mold with a knob of softened butter and place a paper liner within each hole or cup.
• Empty the cups of granulated and dark brown sugar into a medium mixing bowl and drizzle oil into it in a steady stream while beating them together until both kinds of sugar dissolves.
• Crack the eggs into it and beat them into the mixture until well combined into pale yellow mixture.
• Place the flour in a separate bowl and stir in the baking soda and a dash each of ground cinnamon as well as salt.
• Empty the cup of sour cream in another bowl and whip it thoroughly, along with apple cider and a splash of vanilla extract until they are mixed thoroughly.
• Fold in 1/3 of the dry mixture into the sugar-egg blend, alternating with 1/3 cup of the cider-cream mixture, while beating them into the mixture after every addition until well combined.
• Repeat the process until all of it is used up and incorporated into the mixture to form a smooth, uniform batter.
• Grate the cored apple finely and drain out the juice through a fine mesh sieve.
• Fold the grated apple into the batter until it is distributed evenly throughout the mixture.
• Pour the batter into the lined muffin cups, leaving ¼ of it unfilled.
• Sprinkle some Demerara sugar flakes on top of each batter and bake in the oven for half an hour.
• Allow to cool on a wire rack for about 10 minutes.
• Remove the muffins from the mold and continue to cool to room temperature, on the wire rack.
• Store them in an airtight container for as long as 3 days or chomp on them immediately.

Image credit: Wikimedia Commons