Cinnamon Applesauce Muffins for #MuffinMonday
They are otherwise so very soft and just so lightly spiced - they are wonderful! The applesauce I used was a little extra sweet - so the muffins came out a little on the sweet side. If you're using very sweet applesauce, you can definitely cut back a little on the sugar.
You could serve these warm with a little butter, but they're so perfectly moist they don't even need any!
Serve these up for an afternoon snack, enjoy one for breakfast, send them with your kiddos in their school lunches, or eat one warmed late at night, when the kids have gone to bed, with a cup of tea!
Happy #MuffinMonday! Come see all the tasty treats we're sharing today!
- Berry Oatmeal Muffin from Passion Kneaded
- Chocolate Banana Mini Muffins from Food Lust People Love
- Cinnamon Applesauce Muffins from Making Miracles
- Easy Chocolate Chip Muffins from Zesty South Indian Kitchen
- Jalapeño Corn Bread Muffins with Cheddar Butter from Karen's Kitchen Stories
- Red, White & Blue Muffins from Jolene's Recipe Journal
- Sour Cream Lemon Muffins with a Rosemary Glaze from Culinary Adventures with Camilla
- Sourdough Corn Muffins from A Day in the Life on the Farm
Cinnamon Applesauce Muffins
Makes about 16 muffins
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups applesauce (sweetened)
1/4 cup sour cream
- Preheat oven to 375 degrees, line 16 muffin tin wells with liners, and spray the liners with nonstick cooking spray.
- In a medium bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, brown sugar, granulated sugar. Whisk to combine and set aside.
- In the bowl of a stand mixer combine the wet ingredients: eggs, vegetable oil, vanilla extract, applesauce, and sour cream. Blend until smooth and combined.
- Blend the wet ingredients into the dry ingredients with a whisk or spatula just until combined. Do not over-mix.
- Divide batter between the prepared liners, filling about 3/4 of the way full (do not fill to the top).
- Bake for 17-20 minutes (17 was perfect for mine). Cool in the tins for about 5-10 minutes before removing to a cooling rack to complete cooling.
Recipe from Lovely Little Kitchen
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