Especially in the summertime, my boys are usually my first choice of taste testers. When I asked them to try my first batch of these One Bowl Applesauce Muffins, they were happy to oblige. But after just a few bites, the kitchen kind of went quiet. They would take a bite, and then study the muffin, take another bite. Finally, Little Boy #2 said, “Honestly, they smell better than they taste.” And then Little Boy #3 adds, “Yeah, I think they are missing an ingredient. Probably the sugar.”
It’s nice to know I can count on those boys of mine to tell the truth about my baking. They are usually pretty much right on. Although, I do think when you hand a kid a muffin, their taste buds automatically prepare for the sweetness of a cupcake.
I’m always trying to get away with the least amount of sugar in my recipes, and sometimes it just leaves things a little lacking. So, I added more sugar and another teaspoon of cinnamon. I also decreased the milk and increased the oil. Round two was much better!
I love baking with applesauce! I’ve mentioned that my mom and dad have a very productive apple tree in their backyard that is ready for picking in June. Some of the apples are eaten right of the tree (usually while the boys are swimming in their pool), but most of the apples are destined to become a nice tangy, thick homemade applesauce.
These One Bowl Applesauce Muffins are so quick and easy! I purposely put my rebel baker face on (the one who breaks all the rules) and went right on ahead mixing both the wet and the dry ingredients in the same bowl. No big deal in this case.
The muffins turned out just sweet enough, with a nice amount of spice and tang from the apples. I like the crackly tops and the slightly denser crumb. If you are using store-bought applesauce, try to look for a chunky version which is the closest to homemade.
What a happy thing it is to have a pan of freshly baked muffins sitting on your kitchen counter. They don’t take much time, but they’ll brighten your day for sure!Print
- 1/3 cup oil (I used vegetable)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 egg
- 1 cup sweetened applesauce
- 1/4 cup sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- Optional: Powdered sugar, for dusting
- Preheat oven to 350 degrees.
- Prepare a standard size muffin pan with paper liners. Lightly spray the paper liner with nonstick baking spray.
- In a large bowl, briskly whisk together oil, granulated sugar, brown sugar and egg until smooth and creamy. Add applesauce, sour cream, milk, and vanilla extract and whisk again.
- Add flour, baking powder, salt, and ground cinnamon. Gently fold together until just combined.
- Scoop the batter into each muffin well, filling almost to the top.
- Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins from the pan to a cooling rack.
- If you want the muffins a little sweeter, try dusting the tops with some powdered sugar.
- Once cooled, store in an airtight container.
- Serving Size: 1 Muffin
- Calories: 203
- Sugar: 14g
- Sodium: 160mg
- Fat: 7.6g
- Saturated Fat: 1.1g
- Unsaturated Fat: 5.9g
- Trans Fat: 0.2g
- Carbohydrates: 31g
- Fiber: 1.1g
- Protein: 2.9g
- Cholesterol: 19mg