Every year, in mid-September, we head down to the orchard to pick apples. The more the merrier. We usually pick around 80 pounds, so a car full of determined little helpers is the best. Plus, they have so much fun running through the orchard and loading up the cart. We choose Cortland and Macintosh because they are big, beautiful apples. They are a good, sweet crisp apple for eating. They also keep very long in the crisper drawer. We fill the basement refrigerator with apples, in which we can eat and cook with through February. Both of these varieties of apples also make great applesauce and are perfect for baking.
These apple muffins are made without oil or butter for a low-fat treat. The applesauce replaces the oil/butter, yet they are still soft and delicious. Made with Cortland apples that we picked in the orchard and homemade canned applesauce from grandma! Served as breakfast or a quick snack midmorning or afternoon, they don’t last long at this house.
Apple Applesauce Muffins
Ingredients
- 1 3/4 cup Flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/2 cup Brown sugar
- 1/2 cup White sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/2 cup Applesauce
- 1/2 cup Sour cream
- 1 1/2 cup Chopped apples (small, diced pieces)
Instructions
- Preheat oven to 350 degrees.
- Line muffin tins with paper liners.
- In a stand mixer with paddle attachment, mix flour, baking soda, salt, cinnamon, brown sugar, white sugar, eggs, vanilla, and applesauce until batter is formed.
- Remove bowl from mixer and gently mix sour cream in by hand with a rubber spatula.
- Fold in apples.
- Fill muffin cups about 2/3 full.
- Bake in 350 degree oven for about 25 minutes. Muffins are done when a toothpick inserted in the middle comes out clean.
- When muffins are done, remove from pans and allow to cool on cooling rack.
