Apple Coffee Cake Muffins With Sour Cream. Beat butter sugar and eggs together in a large bowl with an electric mixer on medium speed until creamy. Alternate adding half of sour cream to batter followed by half of dry ingredients mixing well after each addition.
Then carefully fold it into the rest of the apple coffee cake muffin batter until the apple pieces are evenly distributed. 2 14 c for the batter and 14 c for the topping. 3 large eggs at room temperature are needed.
Fill greased or paper-lined muffin cups two-thirds full.
Add 13 more flour beat until just incorporated add the last half of the sour cream beat until just incorporated add the last 13 of the flour beat until just incorporated Stir in the diced apples. Reduce the mixer speed to low and then gradually beat in the flour mixture sour cream and vanilla just until combined. Spoon batter into greased muffin tins filling tins only 23 full. In a small bowl mix topping ingredients.