One Bowl Apple Cinnamon Sour Cream Muffins and More Pressure Cooker Delights
These apple cinnamon muffins are soft, moist, and packed with juicy apple pieces. A crunchy brown sugar-cinnamon topping makes them totally irresistible, with minimal cleanup thanks to one bowl mixing.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 large apples peeled, cored and chopped into ¼ inch pieces
- ⅓ cup brown sugar for topping
- ½ teaspoon cinnamon for topping
Instructions
Instructions
- Preheat your oven to 350°F.
- Line your muffin tin with paper liners or grease lightly.
- Cream together the butter, light brown sugar, and granulated sugar until fluffy.
- Beat in the egg, sour cream, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir dry ingredients into wet slowly just until combined.
- Fold in the chopped apples evenly into the batter.
- Divide batter into muffin tins and sprinkle with brown sugar and cinnamon topping.
- Bake for 25-30 minutes until a toothpick comes out clean. Let cool in pan for 5 minutes then transfer to wire rack.
Notes
Store muffins in an airtight container up to 3 days at room temp or freeze with parchment between layers for best texture.