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Ambrosia Sour Cream Apple Muffins

February 22, 2013

Did you know that February is Apple Month?

Yes, it may still be cold and stormy across Canada, but BC Tree Fruits is taking this month to honour the amazing selection of quality produce grown in B.C. and sold across the Western provinces. Apple Month is all about encouraging Canadians to support our local growers with a variety of contests, supermarket displays and sampling events going on across B.C, Alberta, Saskatchewan, and Manitoba.

I've been celebrating Apple Month by filling my kitchen's fruit bowl with sweet and crisp Ambrosia apples, a British Columbia born and raised product and my personal favourite. It's been great to have the house well stocked this month for grabbing as a snack as well as incorporating into my cooking and baking throughout February.

After going through quite a few sample apple muffin batches (critiqued by family, friends and a hungry Brownie troupe), I have finally settled on a winner with the following Ambrosia Apple Muffin recipe using sour cream and apple pie spices. It's moist, aromatic and filled with apples and flavours reminiscent of sour cream donuts, apple fritters and fresh-baked pie - all packed into one little muffin!

Note on Apple Choices: I use Ambrosia apples because of their aroma, colour and sweetness, but your favourite apple will work great and give your muffins the flavour you love. I leave my apples unpeeled in this recipe, as peels add colour and flavour without affecting texture when fine chopped, but you can peel them if you prefer.



Ambrosia Apple Muffins

 - makes one dozen devour-able muffins

Dry ingredients:

1 3/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

 

Wet ingredients:

2 eggs

1 cup brown sugar

1 cup sour cream

1/4 cup melted butter

2 medium sized apples, cored and chopped into small pieces (approximately pea-sized)

 

Topping ingredients:

2 tablespoons brown sugar

1 tablespoon flour

1 1/2 tablespoons butter

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

 

Preheat oven to 400 degrees

Sift all dry ingredients into a medium sized bowl, set aside

Using a hand mixer or whisk, beat eggs and brown sugar until smooth

Add melted butter and sour cream and beat until smooth

Fold wet ingredients into dry ingredients until just blended together (don't worry about lumps or over-mix!)

Fold in apple pieces

Spoon equal portions into a greased or paper-lined muffin pan

Mix all the topping ingredients in a bowl and combine using your fingers or the hand blender on low until texture looks like wet sand

Crumble topping over muffins

Bake in preheated 400 degree oven for 18-20 minutes.

Remove and rest muffins in pans for two minutes before removing and cooling them on a baking rack.

Devour!

 

For a savory way to enjoy apples this month, try adding apples chopped into matchsticks into this Kohlrabi Coleslaw recipe.

To learn more about the amazing British Columbia history of my favourite apple, the Ambrosia, visit the official Ambrosia Apple website.

 

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