Can I use sweetened applesauce instead of unsweetened?

Yes, you can use sweetened applesauce. The muffins will be slightly sweeter, so you might consider slightly reducing the amount of sugar added to the batter if you prefer.

Can I substitute the sour cream with Greek yogurt?

Full-fat plain Greek yogurt can work as a substitute for sour cream. It will provide similar moisture and tang, though the texture might be slightly different.

Why did my muffins come out dense or dry?

This is often due to overmixing the batter once the flour is added or incorrectly measuring the flour (too much flour makes them dry). Make sure to mix only until the flour disappears and spoon and level your flour.

How should I store these muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days to keep them fresh. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

Can I add mix-ins like nuts or raisins?

Absolutely! Chopped walnuts, pecans, or raisins would be delicious additions. Gently fold about a half cup to one cup into the batter just before scooping.

What's the best way to reheat a muffin?

For a warm muffin experience, you can heat one in the microwave for about 15-30 seconds or in a toaster oven at a low temperature for a few minutes.

Easy Applesauce Muffins (Incredibly Moist Recipe)

Description

These Sour Cream Applesauce Muffins are incredibly soft, moist, and bursting with comforting spice and real applesauce flavor! They are perfectly sized, bakery-style treats ideal for a cozy breakfast or snack any time of year!

Ingredients

½ cup (100 grams) white granulated sugar
½ cup (100 grams) firmly packed light brown sugar
1 teaspoon (5 grams) baking soda
1 teaspoon (4 grams) baking powder
½ teaspoon (3 grams) fine sea salt
2 teaspoons (4 grams) ground cinnamon
½ teaspoon (1 gram) ground nutmeg
½ cup (120 ml) full-fat sour cream
2 large eggs
2 teaspoons (10 ml) pure vanilla extract
1 ½ cups (360 grams) unsweetened applesauce
½ cup (120 ml) vegetable oil
2 cups (240 grams) all-purpose flour

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place paper liners into a standard 12-cup muffin tin and set it aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the sour cream to the dry ingredients and mix thoroughly until smooth.
Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well combined.
Stir in the applesauce and the vegetable oil.
Add the all-purpose flour and mix gently until the flour is just incorporated into the batter, being careful not to overmix.
Scoop the batter evenly into the prepared muffin cups, filling each one nearly to the top.
Bake for 24 to 25 minutes. The muffins are done when the centers are fully baked through and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Let the muffins cool in the muffin pan for 5 minutes before carefully removing them.

Notes

Cooling: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps them set properly.

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Serving: These muffins are delicious served warm or at room temperature.

Nutrition

Serving Size: 1
Calories: 201 kcal
Sugar: 20g
Sodium: 250mg
Fat: 9g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 31mg