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Whole Wheat Sour Cream Apple Muffins with Oat Bran

October 20, 2009 by Nicole 34 Comments

Apple Muffins Up Close

These hearty, flavorful, and nutritious whole wheat sour cream apple muffins will help power you through a busy morning. They are bursting with apples, walnuts, raisins, and flavor!

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!

Apple Muffins

Nutrition

Calories

372 cal

Fat

9 g

Carbs

64 g

Protein

12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Yields 12 muffins

Whole Wheat Sour Cream Apple Muffins
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Ingredients

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)

Instructions

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.

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Around the Web:

  • Whole Wheat Apple Muffins from Smitten Kitchen
  • Gluten-Free Apple Pear Muffins from Karina’s Kitchen
  • Maple-Drizzled Apple Muffins from Recipe Girl
  • Apple Cinnamon Crunch Muffins from Andrea’s Recipes
  • Apple Muffins from Cooking for Seven
Whole Wheat Sour Cream Apple Muffins | pinchmysalt.com

Filed Under: Adventures in Baking, Breads, Breakfast/Brunch, Whole Grains

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Reader Interactions

Comments

  1. Michelle says

    October 24, 2009 at 9:04 am

    I made these last night and they are AMAZING! I need to make another batch!
    Reply
  2. Chaya says

    October 25, 2009 at 6:15 am

    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!
    Reply
  3. Jessica says

    October 30, 2009 at 12:21 pm

    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.
    Reply
  4. Kris says

    November 7, 2009 at 7:04 am

    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?
    Reply
  5. Deviled Eggs says

    December 7, 2009 at 12:00 am

    Beautiful looking muffins! I'm going to try this recipe out. Thanks for sharing.
    Reply
  6. Helen says

    August 21, 2010 at 8:46 pm

    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.
    Reply
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