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.
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.
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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