Sour Cream Muffins

Sour Cream Muffins

20 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
sal
Recipe by  sal

“Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
  2. 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.
  3. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Share It

Reviews (20)

Rate This Recipe
TUNISIANSWIFE
15

TUNISIANSWIFE

I was prepared to rate these a '3' but I had to consider those that might be looking for low or no fat sweets, so taking that into consideration I rate a '4'. I didn't prepare these lofat...just looking for a way to get rid of some sour cream(full fat). Also need to use up some applesauce. They did bake up nicely...6 Texas size muffins but for 35 minutes in my oven. I used a mixture of some blueberries and a banana. I tasted the batter but it still needed something so added some cinnamon to batter and a cinnamon sugar topping; which didn't make them sink. As an afterthought, some vanilla would have been good. It can be tinkered with with spices if trying to make a lofat muffin, but if 'going for the gusto'...there are better muffin recipes out there.

LillysMom
7

LillysMom

I made mini muffins with this recipe and they were delicious. I also added a tspn of vanilla and didn't use the fruit. Light, airy and yummy. This recipe would probably make a great light sponge cake too.

KIAWA
6

KIAWA

I tried this recipe with apples and strawberries, the muffins did not cook in alloted time and sank in the middle

More Reviews

Similar Recipes

Blueberry Cream Muffins
(1,061)

Blueberry Cream Muffins

Blueberry Sour Cream Coffee Cake
(617)

Blueberry Sour Cream Coffee Cake

Blueberry Muffins II
(301)

Blueberry Muffins II

Aunt Blanche's Blueberry Muffins
(289)

Aunt Blanche's Blueberry Muffins

Jacky's Fruit and Yogurt Muffins
(259)

Jacky's Fruit and Yogurt Muffins

Blueberry Muffins I
(77)

Blueberry Muffins I

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Sour Cream Coffee Cake

>

next recipe:

Blueberry Muffins I