I had a couple of apples leftover from making apple pie the other day so I decided to make muffins. I also had a frozen banana or two laying in the freezer that I wanted to add to the fray. A google search helped lead me down the path to the bread recipe I adapted into some delicious muffins.
These ended up being slightly dense, yet still moist and light tasting due to the sheer volume of apple chunks contained in each muffin. The batter was so thick I had to use my finger to coax it off the spoon and into the lined muffin tins!
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 3 tbsp sour cream
- 1 overripe banana, mashed
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 2 apples, peeled and chopped into chunks (varying the size of the chunks will lead to smaller ones “melting” into the muffin while larger chunks will be tasty fruit bites)
- 1/2 cup walnuts, chopped
- Preheat the oven to 350 degrees.
- Cream the butter and both sugars together.
- Add the eggs and stir until fully combined.
- Add the sour cream, mashed banana and vanilla; stir to combine.
- Mix the dry ingredients (flour, baking soda, baking powder, cinnamon) together in a bowl.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the apple chunks and chopped walnuts.
- Spoon the batter into 12 lined muffin tins (they will be about 3/4 of the way full).
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.