The robust flavor of beef and mushroom stew has been captured in this slow cooker recipe, which is rich and full of it.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 jumbo muffins |
Ingredients
- 2 eggs
- 1 cup sugar (Optional)
- 1 cup sour cream
- ½ cup applesauce
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup blueberries
- 1 tablespoon whiskey barrel smoked sugar (from Savory Spice Shop®) (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
- Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
- Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
- Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.
- This recipe makes 6 or 7 jumbo muffins, depending on how high you fill the muffin cups. If you use a regular muffin tin, baking time will be shorter.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 344 mg |
| Sugars | 40 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Used 1/2c brown sugar and 1/2c white sugar, it made the muffin darker in color I think.
I add sour cream to many of my recipes. This recipe doesn’t fail to impress me. It’s moistness is amazing. Blueberries the crowning glory.
I used GF flour and buckwheat flour for a GF diet. I reduced the sugar to 1/2 cup because I used vanilla yogurt.
Awesome! Delicious! Thank you!
These came out amazing! I didn’t have whole wheat flour so just used all purpose and I couldn’t find the sugar crystals for the top so I used course sugar. Other than those two ingredients everything else was as the recipe was written. I had no problems with consistency!
This recipe was so disappointing. The muffins were like rubber and very bland
I didn’t have applesauce so used the extra left over sour cream, so probably my own fault that they weren’s quite as light as I would have liked
If you’ve experienced a problem with the texture, this is not a reflection of the recipe, but the baker. Over mixing will cause a “rubbery effect” because of the gluten being activated. You’ll want to follow the instructions and not over mix the batter. You want some lumps to still be in the batter.