Whole Grain Sour Cream Apple Muffins

Apple Muffins Up Close

While some muffins are little more than cupcakes without the frosting, these hearty, flavorful, and nutritious whole grain apple muffins will help you power through your morning.

Don’t get me wrong, I am definitely a fan of cake-like muffins, but I think they generally make a better dessert than breakfast.  Made with whole wheat flour and heart-healthy oat bran, these muffins offer a bit more staying power than something you might pick up at a cafe on your way to work.

I made these using King Arthur White Whole Wheat Flour, which I have found is great for quick breads.  But traditional whole wheat flour will work fine, and if you can find it, whole wheat pastry flour would be even better.  As always, you may substitute all-purpose flour for any portion of the whole wheat, although you’ll lose some of the nutritional value.

One of my favorite muffin tips is to use a mechanical ice cream scoop for portioning out the muffin batter, it’s quick, easy, and reduces the chance of dropping globs of batter all over the muffin tin and counter (although I still usually manage to do that).

Unbaked Apple Muffins

Baked Apple Muffins

Apple Muffins Cooling

I think these muffins make a great breakfast-on-the-go, but I also enjoy them as an afternoon snack.  They freeze well, and will defrost quickly at room temperature.  I hope you enjoy them!

Whole Grain Sour Cream Apple Muffins

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

1 cup sour cream, at room temp.
1/3 cup canola oil
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla

1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Apple Muffins

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  1. Amber

    Beautiful! I’m guessing they didn’t last long?

    8:30 am  Oct 20th, 2009
  2. The Teacher Cooks

    These do sound good. I really like the idea of using a mechanical ice cream scoop. Will have to check it out to try with my Food’s classes. I bought the individual cheesecake pan. Can’t wait to try it out. Thanks!

    8:38 am  Oct 20th, 2009
  3. Kary Gonyer

    I have to make these. They look so Autumn Morning..Thanks, Nicole…

    Kary in San Luis Obispo

    9:57 am  Oct 20th, 2009
  4. Lisa

    My Husband & I made your double chocolate pumkin cupcakes last week & loved them! We had the last remaining few just this past Sun! I Just found your blog & I’m really enjoying it! Thank You!

    11:25 am  Oct 20th, 2009
  5. Chrissy

    Yummy! These look fantastic. My children would really enjoy these. I also use an ice cream scoop for muffins and cupcakes. They really help my children fill the tins properly.

    11:54 am  Oct 20th, 2009
  6. Karina

    These little babies look mucho delicioso. I love wrapping + freezing muffins for easy breakfast-on-the-go. Yum.

    11:55 am  Oct 20th, 2009
  7. Nicole

    I got this recipe in my email from your blog this morning — totally trying it out this weekend. Sounds soooo yummy! Thanks!

    2:43 pm  Oct 20th, 2009
  8. Margaret

    Healthy AND tasty. Perfect. These are on my list….

    2:59 pm  Oct 20th, 2009
  9. Charles G Thompson

    These look so great. And I love that they’re not the cakey variety but are the more healthy variety. Will be trying these soon. Thanks!

    3:31 pm  Oct 20th, 2009
  10. Kathy

    Take my word for it, these muffins are gooooood !!

    4:34 pm  Oct 20th, 2009
  11. Heather Peskin

    Absolutely scrumptious looking! Definitely a “must try.”

    4:44 pm  Oct 20th, 2009
  12. katrina

    Now there’s a lovely muffin! Love the addition of a fresh apple, and I know the sour cream will make them super tender. Yummy!

    7:39 am  Oct 21st, 2009
  13. wendy

    Those look soooo good. Thanks for sharing.

    4:42 pm  Oct 21st, 2009
  14. Suzanne

    I realize that it probably defeats the purpose of making whole grain sourcream apple muffins, but do you think that you could substitute yogurt for the sour cream? I don’t bake all that much and am mystified by the rules of subsititutions.

    5:56 pm  Oct 21st, 2009
  15. Psychgrad

    They look like a great hearty muffin. This is my kind of food and the fact that it freezes well is a plus. I love raisins in pretty much anything and have a pile of apples in my fridge to get through.

    6:23 pm  Oct 21st, 2009
  16. cheffresco

    I love this recipe! So healthy and tasty!

    6:23 pm  Oct 21st, 2009
  17. Xiaolu @ 6 Bittersweets

    How yummy! I like to use those scoops to fill my muffin and cupcake tins too. These muffins look like just the thing for this time of year.

    6:49 pm  Oct 21st, 2009
  18. diva

    oh these are beautiful! great tip to use an ice cream scoop 🙂 x

    3:13 pm  Oct 22nd, 2009
  19. EatingRD

    These look wonderful! I’ve made your whole grain applesauce spice muffins and added dates and it is my absolute favorite muffin recipe!! my family enjoys them very much too 🙂

    8:48 pm  Oct 22nd, 2009
  20. Alicia

    Yum! These look fantastic – I love a good muffin 🙂

    4:39 am  Oct 24th, 2009
  21. Michelle

    I made these last night and they are AMAZING! I need to make another batch!

    9:04 am  Oct 24th, 2009
  22. Chaya

    These came out of the oven a few hours ago, and they’re fantastic. I used Greek yogurt in place of the sour cream, and omitted the raisins, and they’re everything I like in a muffin- not too sweet, light, and a little toothy with whole grains. Great recipe- thanks!

    6:15 am  Oct 25th, 2009
  23. Jessica

    I just made these too. Substituted dried cranberries for raisins, greek yogurt for sour cream and b/c I did not have oat bran I used cornmeal. I am sure this made them more crunchy, but honestly they are delicious. Oh, yeah – I used ww pastry flour. I use this for nearly all of my cookies and muffins now. Love it.

    12:21 pm  Oct 30th, 2009
  24. Kris

    These look great – and such an easy recipe. Do you think low-fat or non-fat sour cream could be substituted or would that make them lack too much moisture?

    7:04 am  Nov 7th, 2009
  25. Apple Recipes and Update « Beneficial Farms CSA

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    3:54 pm  Nov 9th, 2009
  26. Deviled Eggs

    Beautiful looking muffins! I’m going to try this recipe out. Thanks for sharing.

    12:00 am  Dec 7th, 2009
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  33. Helen

    I’m new to your website and love it. I have made a couple of your recipes. Am a big fan of King Arthur’s white whole wheat flour. I have made this muffin recipe a few times now and it has become a favorite. They also freeze well which is a plus since I cook for two.

    8:46 pm  Aug 21st, 2010
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