Sour Cream-Apple Muffin Tops
Ingredients
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¾ cup all-purpose flour
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¼ cup quick oats
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½ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ teaspoon ground cinnamon
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½ cup sour cream
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Combine the dry ingredients
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon. Whisk to mix and eliminate any lumps.
¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
large bowl
whisk
measuring cups
measuring spoons
¼ cup quick oats
Start the batter
Add the sour cream, melted butter, egg and vanilla to a medium bowl and whisk until smooth. Add the sugar and the brown sugar and whisk until combined.
½ cup sour cream
4 tablespoons melted unsalted butter
1 large egg
1 teaspoon vanilla extract
¼ cup sugar
¼ cup light brown sugar
medium bowl
Finish the batter
Pour the wet mixture into the large bowl with the dry ingredients and use a spatula to gently fold and mix them together. Stop mixing when the batter has just come together and no more dry ingredients are visible. Some lumps are fine.
spatula
Add the apples
Add the diced apple to the bowl and gently fold them into the batter. Set the batter aside.
1 cup finely diced apple
Portion the muffin tops
Spray the June Egg Pan with nonstick cooking spray. Distribute the batter evenly among the wells, about ⅓ cup batter per well. Use all the batter. Spread the batter gently to the edges of the egg pan wells with an offset spatula or knife.
ice cream scoop
nonstick cooking spray
June Egg Pan
offset spatula
Add the sugar
Sprinkle the sugar over the muffin tops, dividing it equally between the 6 wells.
2 tablespoons turbinado sugar
Bake the muffin tops
Place the egg pan on the middle shelf of the oven. Bake the muffin tops 15 minutes, until they are golden brown on top and a toothpick comes out clean when inserted in a center muffin top. June will notify you when the muffin tops are ready. If necessary, follow on-screen instructions to continue cooking.
Serve the muffin tops
Using a rubber spatula, carefully lift the muffin tops out of the egg pan and serve warm, or cool the muffin tops completely on a cooling rack before storing to enjoy later.
cooling rack