SOUR CREAM APPLESAUCE MUFFINS
These sour cream apple muffins are soft, moist, perfectly spiced, and packed with applesauce flavor. Big, bakery style applesauce muffins that are perfect for Fall or anytime of the year!
Provided by Crystal | Beat Bake Eat
Categories Breakfast
Time 35m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 201 kcal, ServingSize 1 serving
SOUR CREAM CARROT MUFFINS
Apple jelly gives a hint of sweetness to these tender cinnamon-carrot muffins.
Provided by Land O'Lakes
Categories Muffin Sour Cream Carrot Cinnamon Vegetable Cream Dairy Breakfast and Brunch
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
- Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
- Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
- Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
- Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.
Nutrition Facts : Calories 190 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 270 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
SOUR CREAM APPLE MUFFINS
Steps:
- Preheat oven to 375 degree F. Prepare muffin tins with paper liners
- Sift together dry ingredients in a medium bowl. Add the apples and toss together with the dry ingredients. In another bowl mix together the egg, milk, sour cream, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix just until blended.
- Next mix the topping in a small bowl. Mix the oats, flour, sugar, cinnamon together. Cut in the butter using a fork or your fingers, until the mixer is mixed together.
- Spoon the muffin mixture into the prepared muffin tins, so they are about 3/4 of the way full. Sprinkle a small amount of the topping on top of each muffin. Slightly pressing the topping down into the batter with your fingertips.
- Bake in a preheated 375 oven for 17 to 18 minutes or until they are lightly browned.
- Cool completely on a cooling rack.
APPLE CINNAMON STREUSEL MUFFINS
In this apple muffin recipe, the streusel topping is nicely seasoned with cinnamon and sugar. Pieces of tender fruit appear in every bite of these pretty apple muffins. -Michele Olsen, Wessington Springs, South Dakota
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 247mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE SPICE SOUR CREAM MUFFINS
Apples and spice make everything nice in these sour cream muffins with crumble topping!
Provided by Nancy
Categories Muffins
Time 45m
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees and begin making the crumble topping.
- In a small mixing bowl, add together the brown sugar, cinnamon, and salt. Using a fork, stir together, breaking up any lumps from the brown sugar.
- In a microwavable bowl, melt 4 tablespoons or ¼ cup of butter (about 30 seconds). Pour over the sugar mixture with a small spatula and stir until smooth.
- Add one tablespoon at a time of 1/2 cup of flour and lightly stir with the fork. Sprinkle granulated sugar over the crumble topping, lightly toss with a fork, and set aside.
- In a large bowl, combine the flour, baking soda, baking flour, salt, cinnamon, and nutmeg and whisk well for 30-60 seconds.
- In a medium-sized bowl, combine the butter, brown sugar, and vanilla and beat using a hand mixer or stand mixer until smooth.
- Add the eggs and honey, continuing to beat.
- Finally, add the sour cream, buttermilk, and lemon juice until smooth. Set aside.
- Using your peeled apples, dice into small squares.
- In a small bowl, toss with sugar, nutmeg, salt, and lemon juice. Set aside.
- Combine your wet and dry ingredients using a spatula or rubber scraper to create the muffin batter without over mixing it. Add half of your apple filling and gently fold into the batter.
- Using an ice cream scooper, spoon the muffin batter into a degreased muffin tray (you should have about four muffins worth of batter leftover). Spoon the remaining apples onto the tops of the muffin batter and gently press down.
- Using a tablespoon, sprinkle your crumble mixture over the tops of the muffins.
- Once you've put your muffins into the oven, immediately lower the temperature to 350 degrees.
- Bake for 14-17 minutes, rotating tray once halfway. Move the muffins to a cooling rack as soon as they're ready, let cool, and enjoy!
APPLE STREUSEL SOUR CREAM MUFFINS
The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.
Categories Muffins Apples Breakfasts & Brunch Quickbreads Walnuts Snack
Time 30m
Yield 18
Number Of Ingredients 30
Steps:
- Heat oven to 375℉ (190℃). Grease muffin cups or use foil baking cups. Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. To make the muffin batter, thoroughly mix fllour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl. Break eggs into another bowl. Add sour cream and melted butter, and whisk until well blended. Stir in diced apple. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping. Bake 20 to 25 minutes, or until browned. A toothpick inserted into the center should come out clean. Remove from pans and let cool at least 1 hour before serving. Makes 18 (1 1/2 dozen) muffins.
Nutrition Facts :
APPLE CINNAMON CRUMB MUFFINS
These apple cinnamon muffins start with an easy muffin batter that's flavored with cinnamon, brown sugar, and plenty of juicy apples. Enjoy the muffins plain or top them with crumb topping before baking and smooth vanilla icing before serving.
Provided by Sally
Categories Muffins
Time 50m
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
- Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
- Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
SOUR CREAM CHIP MUFFINS
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
SOUR CREAM APPLE MUFFINS
Make and share this Sour Cream Apple Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 38m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
- Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
- Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
- Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
- Spoon batter into greased muffin tins, filling tins only 2/3 full.
- Bake at 425° for 20-28 minutes.
Nutrition Facts : Calories 120.5, Fat 5.4, SaturatedFat 2.1, Cholesterol 17.4, Sodium 185.9, Carbohydrate 15.9, Fiber 0.6, Sugar 4.4, Protein 2.2
SOUR CREAM MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
- In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
- In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
- Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). The batter will be on the thick side of things.
- Fill the muffin tins evenly, 1/2 to 2/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch.
Nutrition Facts : ServingSize 1 Muffin, Calories 225 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 214 mg, Fiber 1 g, Sugar 9 g
WHOLE WHEAT SOUR CREAM APPLE MUFFINS
Yield 12 muffins
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.
- 2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.
- 3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.
- 4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).
- 5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.
- 6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 372 kcal, Fat 9 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 64 g, Sugar 0 g, Protein 12 mg
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