- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup canola oil (or vege oil)
- 1 pinch salt
In a small bowl mix brown sugar, flour, salt with oil until it resembles a rough crumb. Set aside.
- 2-1/2 cups Our Family Garden, Touch of Honey Applesauce
- 1/2 cup + 3 tablespoons granulated sugar
- 1/2 cup dark brown sugar
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1 tablespoon salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 4 tablespoons butter (melted and cooled)
- 1/4 cup vegetable oil
- 3/4 cup sour cream
- 1/4 cup milk
- 1 tablespoon water
- 1-1/2 teaspoons vanilla extract
Insert muffin liners into muffin pan or spray muffin pan with nonstick cooking spray. Adjust oven rack to the upper middle position.
In a small saucepan add 1 and 1/2 cups of applesauce to simmer over medium high heat. Stirring frequently, cook applesauce until mixture is thickened (resembles an apple butter), 10-15 minutes. Remove from heat and allow to cool to room temperature (10 to 15 minutes).
Sift together flour, baking powder, salt, and spices together into a large bowl and set aside.
In a mixing bowl add remaining sugar and eggs, whisking together until incorporated. Batter should be light yellow; don’t over mix.
Begin to add melted butter and oil in slowly, whisking into the sugar/egg mixture. Once combined begin to whisk in sour cream, milk, water, and vanilla extract until combined.
Using a mixing spoon or rubber spatula fold in sifted dry ingredients and remaining applesauce. DON’T OVERMIX, fold until combined. Batter will not be smooth. This is not cake batter.
Scoop muffin mixture into the muffin pan using a 3 Tablespoon scooper or ice cream scoop. Top wet mix with one teaspoon applesauce reduction. Using a wooden skewer, toothpick, or chopstick swirl the applesauce reduction in a circular movement. Top with 1 teaspoon of streusel.
Bake muffins for approximately 15 to 17 minutes. Be sure to rotate the muffin tin halfway through baking.
Remove from oven and allow muffins to cool for 5 minutes in the tin. Remove from tin and let muffins cool for an additional 5 to 7 minutes and serve.