Sour Cream Muffins

Sour Cream Muffins

21
sal 24

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

40 m servings 129 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 24 Ratings

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Most helpful positive review

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...jus...

Most helpful critical review

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

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...jus...

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...

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

For a healthy version of a muffin, this recipe is pretty great! I needed to use up a very ripe mango so I added approximately 1/3 cup of it diced. Please be aware that I halved the recipe. Most ...

the first time i made these they flopped! they were gooey inside even after baking them for about 30 min. then when i reread the recipe i realized i used baking powder instead of baking soda... ...

I loved this recipe! I tweaked it a bit though.. Instead of applesauce I used honey. Instead of white sugar I used brown. Instead of regular flour I used half wheat and half flax meal. Also, i u...

Very forgiving recipe. I doubled it but kept the sugar at 3/4 cup and increased the amount of blueberries. I also used eggbeaters instead of eggs and added vanilla and cinnamon. I later remember...

These were ok... I used homemade applesauce (the slow cooked one from this site) and frozen blueberries. Did everything as directed but kinda ended up with a mess- they fall apart in the middl...

I wish I would have read all the reviews before I made these muffins. After 20 minutes of baking we tried one and it was not cooked in the middle and my oven tends to be hot.....I have now put ...