These applesauce muffins may not look like much but trust me, you should make them asap!
I need to admit that I made these biscuits twice in one day…. They were so yummy and my children couldn’t get enough of them, in addition to my kid ate the puffy adjusted tops the vast majority of the main bunch of biscuits. So I essentially felt committed to make all the more to make sure we could appreciate those puffy and adjusted biscuit tops.But seriously, they look plain and presumably exhausting however WOW you will be blown away with how soggy, delicate, and wonderful these biscuits heat up.
MY TIPS FOR THIS RECIPE
- Change the cinnamon however you would prefer. The first formula calls for 2 1/2 teaspoons yet I track down that 1/2-2 teaspoons is the thing that we like.
- Be certain not to overmix the hitter. Simply blend it until there are no flour marks that stay in the mixture.
- For a wreck free method of filling the biscuits tins, utilize a treat scoop or frozen yogurt scoop.
- The biscuit liners will be practically loaded with the hitter and that is alright! The formula makes the ideal sum for 12 biscuits precisely.
- All stoves are so extraordinary so set the cook time for the base and go from that point. Mine are ideal exactly at 17 1/2 minutes. The tops will be puffy and round, and the center should look done and not wet looking. You likewise don’t have any desire to over cook these so watch them cautiously. You can likewise tell if biscuits are done when you daintily press the highest points of them with your finger and it should spring back.
Applesauce Muffins are so moist, lightly sweet, and easy to make in one bowl with no mixer needed! Sour cream and applesauce makes these muffins so moist, and they bake up perfectly round each and every time. You will love these delicious muffins!
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup canola or vegetable oil
- 1 large egg
- 1 cup applesauce (I use sweetened)
- 1/4 cup sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Heat oven to 350°. Line a 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray.
- In a large mixing bowl, stir together the granulated sugar, brown sugar, oil, and egg with a whisk. Mix until it’s dark in color and thick.
- Add the applesauce, sour cream, milk, and vanilla extract. Stir with the whisk until combined.
- Add in the flour, baking powder, cinnamon, and salt. Stir with a wooden spoon or spatula just until combined and no flour streaks remain.
- Scoop the batter into each muffin cup filling each one nearly full. Recipe makes the perfect amount for 12 muffins exactly, so each muffin cup will be full.
- Bake for 17-20 minutes or until top are puffy and rounded.
- Let muffins cool in the pan or eat one warm. It’s glorious! Store leftovers in a covered Tupperware or a gallon-sized Ziploc bag.
I always use sweetened applesauce in this recipe. If you use unsweetened you may have to adjust the sugar amounts slightly. The muffins as is are not super sweet but sweet enough.