I love muffins. What’s not to love? Other than muffin pans, you don’t need any special equipment. They’re simple to throw together and are basically your own personal mini-cake. You can also take a basic recipe and add all sorts of fruits, spices or other flavorings.
For these muffins, I’ve taken my basic sour cream muffin recipe and added granola, apples and cinnamon. You can use any granola you like, homemade or one you like from the cereal aisle. Mixing some into the batter adds a little texture and sprinkling some on top gives you an instant crumble topping. Yum.
I use diced apples tossed with cinnamon and brown sugar in this recipe, but you can replace the apples with fresh or frozen blueberries, diced peaches or pears or any other fruit. The fruit to batter ratio is high – and that’s what I want. The fruit keeps the muffin moist and I think every bite should have fruit in it.
- 3/4 cup granulated sugar
- 1/2 cup oil (canola, grapeseed, or other similar oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour (plus 1 tbsp to toss with the apples)
- 3/4 cup sour cream
- 1/4 cup 2% milk
- 3/4 cup granola (plus more for sprinkling on top)
- 2 large apples, peeled, cored and diced small (I like to use Pink Lady, Ambrosia or similar apple)
- 2 tsp ground cinnamon
- 1/4 cup brown sugar
Preheat your oven to 400°F.
Using a sturdy spoon, cream the granulated sugar and oil in a mixing bowl. Add the eggs and vanilla and mix until well combined.
Add the salt, baking powder and baking soda and mix in. Add the flour and stir until JUST combined. You don’t want to overmix the batter and having some small lumps is good. Add the granola and stir through.
In another bowl, combine the diced apples, 1 Tbsp flour, cinnamon and brown sugar. Stir together until all of the apples are coated in the sugar/ flour/ cinnamon mixture.
Add the apples to the batter, including any excess sugar that may be at the bottom of the bowl. Gently stir the apples into the batter. Don’t worry about the apples being enveloped in better – you should see lots of chunks of apples and streaks of the cinnamon/ sugar should still be visible.
Spray your muffin tins – I prefer using baking spray that contains flour. Using standard muffin/ cupcake tins, fill the cups to the top. You should get approximately 18 muffins. Sprinkle each muffin with more granola, about 1 tsp per muffin.
I like to bake one pan at a time on the middle rack of the oven. Bake for 10 minutes, turn the pan and bake another 10 to 15 minutes, or until the muffins are golden brown.
Remove and let cool. These are best eaten the day you bake them, but kept in a sealed container will be good on the counter for a couple of days.