“From the "Kitchen Cravings" blog. This recipe is adapted from one that called for buttermilk. I love kefir and am searching for more ways to use it. This recipe has the added benefit of make-ahead ease - you can keep the batter in the fridge for up to a week, baking up a few fresh muffins each morning with your choice of jam filling.”
16 muffins

Ingredients Nutrition


  1. Preheat oven to 400 degrees. LIne muffin pan cups with paper liners.
  2. In bowl of stand mixer mix all dry ingredients until there are no more clumps of brown sugar.
  3. In separate bowl, mix kefir, oil, applesauce and egg.
  4. Add liquid mixture to flour mixture and mix just until the batter comes together. (At this point, you can refrigerate the batter for up to a week).
  5. Using 1/4 measuring cup or ice cream scoop fill muffin cups 2/3 full. If making jam muffins add 1 teaspoon of jam to each muffin and lightly press into the center of each muffin cup.
  6. Bake for 20-25 minutes or until muffins are set and golden on top.

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