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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.

7.8.1.2
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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. Amber says

    October 20, 2009 at 8:30 am

    Beautiful! I'm guessing they didn't last long?
    Reply
  2. The Teacher Cooks says

    October 20, 2009 at 8:38 am

    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!
    Reply
  3. Kary Gonyer says

    October 20, 2009 at 9:57 am

    I have to make these. They look so Autumn Morning..Thanks, Nicole... Kary in San Luis Obispo
    Reply
  4. Lisa says

    October 20, 2009 at 11:25 am

    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!
    Reply
  5. Chrissy says

    October 20, 2009 at 11:54 am

    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.
    Reply
  6. Karina says

    October 20, 2009 at 11:55 am

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

    October 20, 2009 at 2:43 pm

    I got this recipe in my email from your blog this morning -- totally trying it out this weekend. Sounds soooo yummy! Thanks!
    Reply
  8. Margaret says

    October 20, 2009 at 2:59 pm

    Healthy AND tasty. Perfect. These are on my list....
    Reply
  9. Charles G Thompson says

    October 20, 2009 at 3:31 pm

    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!
    Reply
  10. Kathy says

    October 20, 2009 at 4:34 pm

    Take my word for it, these muffins are gooooood !!
    Reply
  11. Heather Peskin says

    October 20, 2009 at 4:44 pm

    Absolutely scrumptious looking! Definitely a "must try."
    Reply
  12. katrina says

    October 21, 2009 at 7:39 am

    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!
    Reply
  13. wendy says

    October 21, 2009 at 4:42 pm

    Those look soooo good. Thanks for sharing.
    Reply
  14. Suzanne says

    October 21, 2009 at 5:56 pm

    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.
    Reply
  15. Psychgrad says

    October 21, 2009 at 6:23 pm

    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.
    Reply
  16. cheffresco says

    October 21, 2009 at 6:23 pm

    I love this recipe! So healthy and tasty!
    Reply
  17. Xiaolu @ 6 Bittersweets says

    October 21, 2009 at 6:49 pm

    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.
    Reply
  18. diva says

    October 22, 2009 at 3:13 pm

    oh these are beautiful! great tip to use an ice cream scoop :) x
    Reply
  19. EatingRD says

    October 22, 2009 at 8:48 pm

    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 :)
    Reply
  20. Alicia says

    October 24, 2009 at 4:39 am

    Yum! These look fantastic - I love a good muffin :)
    Reply
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