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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

Yields 12 muffins

Whole Wheat Sour Cream Apple Muffins

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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.


Whole Wheat Sour Cream Apple Muffins with Oat Bran

Pinch My Salt

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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

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