Sour Cream Applesauce Muffins (small batch)

 

 

Occasionally I like to bake myself some muffins to enjoy in the mornings or with a hot cup of herbal tea mid-morning or afternoon. I have my favorites but I found myself with some applesauce that needed using up today and so decided to look for an applesauce muffin recipe to try.

I discovered one on a blog called Beat Bake Eat.  They looked fairly simple and I had everything I needed in the house to make them. As you know I am not one for complicated things.

 

They looked really delicious as well. I didn't need 12 muffins however, so I cut the recipe in half to make only six large, or 8 medium muffins. (Disclosure, I made 8 medium muffins.)

I added some cloves to the spice mixture as cloves go so well with the flavor of apples, and I also added a hefty handful of dried currants as I have a huge bag of them to use. You could also use raisins, or even toasted walnuts!

And, of course, you can leave them just plain!

 

They came out lovely and moist and filled with delicious flavor. I gave some to my sister for them to enjoy and saved the rest for myself to use over the next couple of days.

Of course I couldn't resist eating one right away. Oh boy, it was some good!  Tasty tasty! 

 

WHAT YOU NEED TO MAKE SOUR CREAM APPLESAUCE MUFFINS

Simple every day ingredients. I had those little individual serving sized cups of unsweetened applesauce and that is what I used. It took one and then most of another.

 

• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed soft light brown sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 cup (30g) full fat sour cream
• 1 large free range egg
• 1 tsp vanilla extract
• 3/4 cup (180g) unsweetened applesauce
• 1/4 cup (60ml) canola oil
• 1 cup (140g) plain all purpose flour
• 1/2 cup (45g) dried currants or raisins (optional)

 

Those individual cups of unsweetened plain applesauce are ideal for recipes such as this one.  I like to snack on them, but they also are just the right size to pop open for a recipe like this without having to open a huge jar and then have it go to waste.

If you don't have any sour cream but you do have full fat plain yogurt you can use that in its place.  You can leave out the currants, but I love currants and raisins in my buns so I added them.

 

HOW TO MAKE SOUR CREAM APPLESAUCE MUFFINS

These muffins go together a bit differently than the usual muffin, but if you remember to mix the flour in at the end, just until combined, there is no reason you cannot have success!

Preheat the oven to 350*F/180*C/ gas mark 4. Butter six large muffin cups and line with paper.

Whisk together both sugars, the soda, baking powder, salt and the spices.

Stir in the sour cream, egg and vanilla, mixing everything together well. Whisk in the applesauce and the oil.

 

 

Stir in the flour and the currants/raisins just to combine.

Divide the batter between the muffin cups filling them 3/4 full.

Bake for 25 minutes until well risen and the tops spring back when lightly touched. A toothpick inserted in the center should also come out clean.

Cool in pan for five minutes, then carefully tip out onto a wire rack to finish cooling.

 

These muffins were really nice as is.  I really enjoyed them. Delicious warm and even cold several hours later on!

Baking them in a medium muffin tin made them just the right size for me. You can do as you wish however, if you like larger muffins, do use a larger tin! 

Some other muffin recipes which I really enjoy that I have posted on The English Kitchen are:

ORANGE, DATE AND OAT MUFFINS - Moist and delicious with lovely bits of a real chopped orange, and chopped dates. Wholesome and nutty from the use of old fashioned large flake oats. Scrumptious!

CRANBERRY, ORANGE AND PISTACHIO MUFFINS - Moist and flavor filled muffins with just the right balance of tang and sweetness. The cranberry and pistachio topping is really pretty and adds loads of interest.

CINNAMON ROLL MUFFINS -  If you are a fan of cinnamon rolls, you will fall in love with these delicious muffins. Riddled with plenty of cinnamon sugar ripples and sweetly glazed, these tasty muffins always go down a real treat! 

Yield: 6

Author: Marie Rayner

Sour Cream Applesauce Muffins

Prep time: 5 MinCook time: 25 MinInactive time: 5 MinTotal time: 35 Min

Soft, moist and beautifully spiced. A lovely mid morning or portable snack.

Ingredients

• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed soft light brown sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 cup (30g) full fat sour cream
• 1 large free range egg
• 1 tsp vanilla extract
• 3/4 cup (180g) unsweetened applesauce
• 1/4 cup (60ml) canola oil
• 1 cup (140g) plain all purpose flour
• 1/2 cup (45g) dried currants or raisins (optional)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter six large muffin cups and line with paper.
2. Whisk together both sugars, the soda, baking powder, salt and the spices.
3. Stir in the sour cream, egg and vanilla, mixing everything together well. Whisk in the applesauce and the oil.
4. Stir in the flour and the currants/raisins just to combine.
5. Divide the batter between the muffin cups filling them 3/4 full.
6. Bake for 25 minutes until well risen and the tops spring back when lightly touched. A toothpick inserted in the center should also come out clean.
7. Cool in pan for five minutes, then carefully tip out onto a wire rack to finish cooling.

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