Apple Sour Cream Muffins

If you’re craving a slight twist on traditional muffins, look no further than these Apple Sour Cream Muffins. They are not only fluffy and tender but also packed with cozy flavors of apple and cinnamon. With the added bonus of being dairy-free and eggless, this recipe is sure to please many diets while still delivering on taste. Let’s dive into this delicious, wholesome treat!

Why You’ll Love This Recipe

• Vegan-Friendly : Thanks to non-dairy sour cream and aquafaba (the liquid from chickpeas), these muffins are entirely plant-based while still staying rich in texture.
• Moist and Tender : The combination of applesauce, sour cream, and fresh diced apples ensures these muffins remain moist and tender with every bite.
• Perfect Fall Treat : With warming spices like nutmeg and cinnamon, these muffins are ideal for fall but perfect for enjoying year-round.

Ingredients List and Kitchen Tools

Before we begin, gather your ingredients and essential kitchen tools. This will make the whole process smoother and more enjoyable. You’ll love how simple yet flavorful this muffin recipe is!

Ingredients for the Muffins:

• 1 cup non-dairy sour cream
  This adds creaminess while keeping the muffins moist without making them heavy.
• ½ cup cane sugar
  A mild sweetener that complements the natural sweetness of the apples.
• ½ cup unsweetened applesauce
  Not only does this replace oil or butter, but it adds to the moisture and binds the batter.
• ⅓ cup aquafaba (the liquid from a can of chickpeas)
  Aquafaba replaces eggs, making these muffins egg-free while still giving them a light, fluffy texture.
• 1 teaspoon vanilla extract
  Adds warmth and enhances all the other flavors.
• 2 tablespoons non-dairy milk (like almond, oat, or soy milk)
  To add just the right amount of subtle creaminess.
• 1¾ cups all-purpose flour
  The base of your muffin batter, providing structure.
• 1 teaspoon baking soda
  Helps the muffins rise and achieve that perfect fluff.
• 1 teaspoon baking powder
  Gives an extra lift to the muffins, making them light and airy.
• ⅛ teaspoon ground nutmeg
  A hint of spice that blends beautifully with the apple and cinnamon.
• 1 cup peeled and diced apples
  Fresh, juicy apples bring a natural sweetness and delightful texture to every bite.

Ingredients for the Topping:

• 3 tablespoons cane sugar
  A nice, subtle sweetness for the top of your muffins.
• ¼ teaspoon ground cinnamon
  Pairs perfectly with apples, bringing those classic, cozy flavors we all love.

Kitchen Tools You’ll Need:

1. Mixing Bowls : You’ll need a couple of bowls—one for the wet ingredients and one for the dry.
2. Hand Whisk or Electric Mixer : To combine your ingredients efficiently, a hand whisk will do fine, but an electric mixer can also make things quicker.
3. Muffin Tin : A 12-cup muffin tin is just the right size for this recipe.
4. Measuring Cups and Spoons : To ensure accuracy, use these to measure out all your ingredients.
5. Spatula : Handy for folding in the apples and scraping the sides of your bowl.
6. Toothpick or Cake Tester : To check for doneness.

Once you’ve got everything in place, we can move on to mixing and baking!

Step-by-Step Instructions: How to Make Apple Sour Cream Muffins

Now that you’ve gathered all the ingredients and tools, it’s time to jump into the fun part—baking these scrumptious muffins. Follow these simple steps to ensure they turn out perfectly moist, fluffy, and oh-so-tasty!

1. Prep the Oven and Muffin Tin:

• Preheat the oven to 350°F (175°C) . This gives it enough time to reach the ideal baking temperature while you prepare your batter.
• Prepare the muffin tin by lightly spraying it with oil or using muffin liners. This will keep the muffins from sticking and make cleanup a breeze.

2. Mix the Wet Ingredients:

In a large mixing bowl, combine the following:

• 1 cup non-dairy sour cream
• ½ cup cane sugar
• ½ cup unsweetened applesauce
• ⅓ cup aquafaba (chickpea liquid)
• 1 teaspoon vanilla extract
• 2 tablespoons non-dairy milk

Whisk all the wet ingredients together until fully combined. The mixture should be smooth and slightly frothy from the aquafaba.

3. Add the Dry Ingredients:

Now, it’s time to mix in the dry ingredients:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ⅛ teaspoon ground nutmeg

Slowly sift the dry ingredients into the wet mixture, stirring gently. Be careful not to overmix, as this can make the muffins dense. You want the batter to be just combined, with no large streaks of flour.

4. Fold in the Apples:

Take 1 cup of peeled and diced apples and fold them into your batter using a spatula. The apples will add bursts of juicy sweetness throughout the muffins, so don’t skimp on them! Gently fold until the apples are evenly distributed in the batter.

Finishing Touches: Topping, Baking, and Checking Doneness

We’re almost there! Now it’s time to add some delicious cinnamon sugar topping and bake your muffins to golden perfection. This final step will ensure your Apple Sour Cream Muffins turn heads and taste heavenly.

5. Prepare the Topping:

For that extra burst of flavor and texture, you’ll want to sprinkle a sweet and spiced topping over the muffin batter. In a small bowl, combine:

• 3 tablespoons cane sugar
• ¼ teaspoon ground cinnamon

Simply stir until well mixed.

6. Fill and Top the Muffin Cups:

• Fill each muffin cup about ¾ full with the batter. You can use a spoon or an ice cream scoop to make this easy and evenly portioned.
• Sprinkle the cinnamon-sugar mix evenly over the tops of the filled muffin cups. This will give your muffins a golden, slightly crisp top with a burst of warming cinnamon flavor.

7. Bake to Perfection:

• Pop the filled muffin tin into the preheated oven at 350°F (175°C) .
• Bake for 18–21 minutes . Keep an eye on them around the 18-minute mark. You’ll know they’re done when a toothpick or cake tester inserted into the center of a muffin comes out clean or with just a few moist crumbs.

8. Let Them Cool:

• Once your muffins are done baking, remove them from the oven and let them sit in the muffin tin for about 5 minutes.
• Then, transfer them to a wire cooling rack to cool completely. This allows airflow around the muffins and prevents the bottom from becoming soggy.

Serving Suggestions:

These muffins are perfect as they are, but feel free to enjoy them with:

• A slather of vegan butter for extra richness.
• A dollop of non-dairy yogurt for added creaminess.
• A drizzle of maple syrup if you like things a little sweeter!

Storage Tips:

• Room temperature : Store in an airtight container for up to 3 days.
• Freezing : Freeze them for up to a month and reheat in the oven when you’re ready to enjoy another round of freshly baked muffins.

So, go ahead, grab your ingredients, preheat that oven, and enjoy the soothing process of baking these Apple Sour Cream Muffins. Trust me, the aroma filling your kitchen alone will be worth the effort!

Conclusion

There you have it—deliciously moist and flavorful Apple Sour Cream Muffins that are not only easy to make but also entirely vegan. Each bite bursts with tender apples, sweet cinnamon, and a subtle creaminess from the non-dairy sour cream. Whether you’re serving them for breakfast, taking them along on a picnic, or simply enjoying them as a comforting snack, these muffins are sure to satisfy your cravings.

The warm spices combined with juicy apples make them perfect for cozy autumn days, but don’t be surprised if you’re tempted to bake these year-round. And the best part? They’re versatile! Want to experiment with different fruits or toppings? Go ahead—this recipe is a wonderful blank canvas for customization.