Description
Deliciously moist muffins made with applesauce and cinnamon, perfect for breakfast or a snack.
Ingredients
Scale
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup applesauce (I use sweetened)
- 1/4 cup full-fat sour cream
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon salt (I use fine sea salt)
Instructions
- Heat the oven to 350°F. Line a 12-cup muffin tin with parchment paper muffin liners. Very lightly spray each muffin liner with nonstick cooking spray.
- In a large mixing bowl, add the granulated sugar, light brown sugar, oil, and egg. Stir with a wire whisk until thoroughly combined and darker in color.
- Add the applesauce, sour cream, milk, and vanilla extract; whisk until combined.
- Add in the flour, baking powder, ground cinnamon, and salt. Use a wooden spoon or rubber spatula to gently mix until combined and no flour streaks remain in the batter.
- Divide the muffin batter evenly between the muffin cups; each one should be nearly full.
- Bake for 17-20 minutes or until the tops are puffy, rounded, and when gently touched, the muffin springs back. You can also use a toothpick to test for doneness; it should come out clean with no wet, raw batter.
- Remove the muffins from the oven and allow them to cool in the pan for about 5-10 minutes. Transfer the muffins to a wire rack to cool completely. These muffins can be eaten warm or let them cool to room temperature.
- Enjoy!
Notes
- Store in an airtight container for up to 5 days.
- These muffins freeze well; wrap them individually and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg