Applesauce Cinnamon Muffins With Cream Cheese Whipped Cream
These muffins are everything you want to smell and taste on an autumn morning. A favorite of toddlers, moms and dads alike, you can't go wrong with these fall flavors.
Ingredients
Muffins
- 1/2 Cup Milk (Whole milk is best, but any will do.)
- 1 Large Egg
- 4 Tbsp Melted Butter
- 1/3 Cup Brown Sugar
- 1 1/4 Cup Unsweetened Applesauce (Homemade with chunks is my favorite)
- 1 1/4 Cup Old Fashioned Rolled Oats
- 1 Cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Himalayan Salt
Whipped Cream
- 3/4 Cup Heavy Cream
- 2 oz Cream Cheese
- 1/8 tsp Almond Extract
- 1 Tbsp Maple Syrup (Real Maple Syrup)
- 1/2 tsp cinnamon
Instructions
- Preheat Oven to 375°
- Mix together all Muffin ingredients
- Line a muffin pan with paper liners and fill each cup with the mix.
- Bake for 15-20 minutes until starting to turn golden around the edges. The muffins will continue to set while cooling.
- Cool for 10 minutes
Cream Cheese Whipped Cream
- While the muffins are cooling, make the whipped cream.
- First add the cream to a mixing bowl, and mix on high for about 5 minutes, or until you can see the cream thicken.
- Once soft peaks are beginning to form, add the remaining ingredients and continue to mix on high until the whipped cream is rather stiff and holds it's form.
Notes
If you add the whipped cream ingredients together too soon, the cream will have trouble whipping. Let the cream whip for a few minutes alone until it starts to thicken up, then add the rest.
If your whipped cream doesn't whip, you can still use it! Just dallop it on top and make sure you have a plate underneath!
