Sour Cream Apple Crumble Muffins

Some friends recently went fruit picking in Julian, California and gifted us a bag of delicious apples. Since fall is here, I just had to bake something highlighting this delicious seasonal fruit.

Muffins are one of my favorite things to bake. They are pretty hard to screw up and there are endless combinations of fruits and flavors you can combine to create them.

Here is a recipe for Sour Cream Apple Crumble Muffins

You will need:

Crumb Topping

  • 1/3 cup light or dark brown sugar

  • 1 Tablespoon granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/4 cup unsalted butter, melted

  • 2/3 cup all-purpose flour


  • 1/2 cup unsalted butter, softened to room temperature

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 2 large eggs, room temperature preferred

  • 1/2 cup sour cream

  • 2 teaspoons vanilla extract

  • 1 and 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 cup milk (any kind)

  • 1 and 1/2 cups peeled, chopped apple

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, fold in the flour. Set aside.

Preheat oven to 425F degrees. Grease a muffin tin with nonstick spray or butter.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the brown sugar and granulated sugar and beat on high until creamed. Scrape down the sides and bottom of the bowl as needed.

Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and there are few lumps. Fold in the apples with a rubber spatula.

Spoon the muffin batter evenly between 6 greased muffin tins. (I like to make larger muffins, but you can use less batter if you’d like the recipe to go further.) Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each, then lightly crumble the topping with your fingers to make some big chunks.

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 21-23 minutes more, or until a toothpick inserted in the center comes out clean.

Don’t forget to tag me on Twitter or Instagram (@brokebutbougie) if you end up making this yummy fall treat.