These sour cream apple muffins are soft, moist, perfectly spiced, and packed with applesauce flavor. Big applesauce muffins that are perfect for Fall or anytime of the year!
Easy Applesauce Muffins Recipe
This recipe is very straightforward and it takes about 10 minutes to come together. The ingredients are very simple too.
I love how convenient these apple muffins are to make too because you don’t actually need apples for this recipe and you don’t need to worry about which kind of apples to use. Applesauce is much cheaper, has a longer shelf life and it’s a staple in most households.
I actually adapted this recipe from my best applesauce muffin recipe.
I added a half cup of sour cream, increased the flour to compensate for the added fat, and reduced the leavening ingredients.
I’m not exactly sure why but for some reason using the same amount of baking soda in this recipe as the other one just didn’t work out. It was just too much, which is ironic because there’s the same amount of applesauce in this recipe and even more flour. Baking can be really confusing sometimes.
I increased the sugar just a tad bit to compensate for the extra volume of batter and everything else is pretty much the same.
This recipe uses both sugars because applesauce muffins with brown sugar are really delicious, and that bit of molasses from it adds flavor and compliments the spices.
Speaking of spices, these muffins are spiced with a healthy dose of cinnamon and a little bit of nutmeg, just enough to make these muffins taste and smell amazing. Plus, it’s basically mandatory that apple baking recipes have spice. They just go hand in hand.
Applesauce Muffins with Oil
You don’t have to worry about these muffins being dry because muffins with sour cream and applesauce and oil are bound to be moist!
The sour cream adds richness and flavor and the oil adds moisture and yields a soft texture and tender crumb.
This recipe is simple, easy, and comes together all in one bowl.
Tip: Make sure to measure the flour correctly by spooning it into the measuring cup and leveling off the excess. This will ensure that the muffins actually come out moist and not dense and dry.
I love baking with applesauce, especially muffins with applesauce and banana.
One great thing I love about this recipe is that it uses a whole cup and a half of unsweetened applesauce. That’s a lot! So that means plenty of apple flavor in each bite.
If you only have the sweetened kind on hand, I highly suggest that you reduce the sugar otherwise the muffins will be way too sweet.
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Sour Cream Applesauce Muffins
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- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup full-fat sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups unsweetened applesauce
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- Preheat oven to 350°F.
- Line muffin pan with muffin liners and set aside.
- In a large bowl combine both sugars, baking soda, baking powder, salt, and spices.
- Add the sour cream and mix well.
- Beat in the eggs and vanilla extract.
- Stir in the applesauce and oil.
- Add the flour and gently mix until fully incorporated.
- Scoop the batter into the muffin pan filling the cups to the top.
- Bake for 24 – 25 minutes until centers are fully baked and a toothpick inserted comes out clean or with crumbs.
- Cool in pan 5 minutes then remove.
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Well young lady….Thank you I am not a great baker and these muffins are the best the boys give your recipe a??thumbs up
Well, you are now! ? I’m happy both you and the boys enjoyed them. Thank you for leaving a comment, Carol.
I’m making these tonight. They sound delicious! Do you happen to know how long they’ll keep at room temperature?
Thank you. 2 days, most likely. Enjoy!
Delicious! So moist and the perfect sweetness!
Yay! I’m happy they came out great for you. Thanks so much for leaving a comment.
Moist just as advertised. Not overly sweet.
Perfect. I wasn’t lying! Thanks so much for your feedback, Paul.
This recipe is definitely a keeper! I used my own homemade chunky applesauce (which is made without sugar) and made it into 2 loaves. It made a regular size loaf and then a smaller size, I also threw in a handful of raisins! Thank you for this great recipe!
Thank you, Carol! I’ve never made this as a loaf before. The raisins sound like such a wonderful addition. I really appreciate you taking the time to leave a comment. I’m so happy you enjoyed my recipe!
Delicious and yes moist. I only look for baking recipes with sour cream and this is the second time I made the this. This time I added tspn of allspice, and pinch or two of ground cloves, 1/2 cup each of raisins and craisins as well as toasted walnuts. Mmm mmm good!! Thxs for an easy, moist muffin recipe.
Wow! You really loaded them up. Your version sounds hearty and delicious. Since you like to bake with sour cream and obviously love spice, you can try my brown sugar sour cream spice muffins if you’d like. It’s a really basic recipe that can be customized, like this one. Thanks for the 5 stars, Jennifer.
Fantastic! Easy! Moist! I got 16 muffins.
This was a good receipe and very moist as everyone said. I substituted plain Greek yougart in place of sour cream. It worked out fine and gives the muffins extra protein. I also cut both sugars back to a 1/4 Cup each. My husband thought that they were not very sweet, but they tasted good to me.
I don’t know how my review only came up as two stars previously, but I would definitely give these muffins 4 1/2 stars.
Made these tonight..I only had strawberry applesauce so I used it. Great recipe..baked up nice and did cinnamon sugar sprinkles on top!. Made 1 dozen generous size muffins.
Thanks for sharing