Sour cream is the trick for making these apple and gingerbread muffins moist and delicious. Sprinkling crystallized ginger on top gives them a little zip, too.

Source: Better Homes and Gardens


Brie Passano

Recipe Summary

20 mins
18 mins to 20 mins at 400°
5 mins
12 muffins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups and lightly coat insides with cooking spray.

  • In a medium bowl stir together the next six ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

  • In another medium bowl combine egg, milk, sour cream, brown sugar, and molasses. Add egg mixture and chopped apple all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each nearly full.

  • In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over muffin batter.

  • Bake 18 to 20 minutes or until golden brown and a toothpick comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan; serve warm.

Nutrition Facts

211 calories; total fat 8g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 35mg; sodium 216mg; potassium 179mg; carbohydrates 33g; fiber 1g; sugar 16g; protein 3g; trans fatty acidg; vitamin a 245IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 42mcg; vitamin b12mcg; calcium 95mg; iron 2mg.