Go Back

Sour Cream Apple Muffins

Flavorsome and fluffy, these muffins are a cross between cake, muffin and scone - and are perfect with a dollop of cream! Feel free to add additional berries/fruit, nuts or grains like quinoa. Put some in your lunchbox for a delightful treat! Substiute muffin mix (I used two) if pressed for time.
Course Appetiser or Snack, Breakfast, Dessert


  • 4 1/2 Cups self raising flour
  • 4 eggs
  • 1 tablespoon cinnamon
  • 1 1/2 cup brown or raw sugar
  • 1 cup vegetable oil or melted butter
  • 500 ml thick sour cream
  • 1 cup rolled oats
  • Optional: Frozen or dried blueberries raspberries, raisins, etc.


  • Prepare muffin tins by spraying with oil, or wiping sides with oil or butter.
  • Mix all the ingredients in a large bowl with a wooden spoon. The grated apple makes this a little heavier than I'd like to subject my mixer to. Yeah, I made this one with a muffin mix, because I was in a rush.
  • Mix well, making sure you get all the 'dry pockets'. Fold in blueberries or other fruit/nuts as you wish.
  • Fill the muffin holes with about a heaping spoonful of muffin mixture.
  • Bake at 180 degrees C/ 350 F for 45 minutes or until a toothpick stabbed into one of the muffins in the middle comes out clean, and the muffins are golden. Garnish with cream if desired, and enjoy!


Makes 36 muffins. Can be frozen and reheated.