Sour Cream Apple-Pie Muffins
Prep time
Cook time
Total time
I found this to be a dense muffin but delicious as an autumn dessert served with custard.
Recipe type: Baking
Cuisine: English
Serves: 12 large muffins
  • For the filling and topping
  • 125gm pecans, coarsely chopped
  • 125gm soft light brown sugar
  • ½ teaspoon cinnamon
  • For the batter
  • 400 gm plain flour
  • 2 teaspoons baking powder
  • 115g butter, softened
  • 150gm light soft brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 250gm chopped cooking apple
  • 200ml sour cream
  • 25ml milk
  • 1 egg
  1. Line or grease a 12 hole large muffin pan
  2. Preheat the oven to 180c
  3. Mix all the topping ingredients together and set aside.
  4. Mix together the sour cream, milk and egg.
  5. In another larger bowl mix the flour and baking powder together then rub in the butter.
  6. Add the sugar, apple, salt and cinnamon and stir.
  7. Mix in the wet ingredients, only until combined, do not over-work.
  8. Use half the mixture to put a layer each hole.
  9. Add a spoonful of the pecan and sugar topping mixture (saving half for the top).
  10. Use the rest of the muffin mixture to fill the muffins.
  11. Top with the remaining nut mixture.
  12. Bake for approximately 30 minutes until an inserted skewer comes out clean.
  13. Cool on a wire tray.
Recipe by The Eating Tree at