Enjoy these applesauce muffins fresh from the oven with a steaming mug of coffee, or pack one in your kids’ lunch boxes for a healthy snack.
Yield: Makes 12 muffins
Ingredients for muffins:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup packed light brown sugar
- 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
- 1 cup unsweetened applesauce
- 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped
Ingredients for topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
Equipment: a muffin pan with 12 (1/2-cup) muffin cups
Step 1: Put oven rack in middle position; set oven to 400°F.
Step 2: Lightly spray silicone muffin pan with vegetable oil.
Step 3: Mix topping ingredients and set aside.
Step 4: Sift together all dry ingredients except sugar: flour, baking powder, baking soda, spices, and salt.
Step 5: Whisk eggs and brown sugar until completed blended.
Step 6: Cut butter in small pieces and melt in microwave (about 30 seconds).
Step 7: Add butter gradually, whisking until mixture is creamy. Stir in applesauce and nuts.
Step 8: Fold in flour mixture until flour is just moistened. Do not overmix. The batter does not need to be perfectly smooth.
Step 9: Distribute batter among muffin cups.
Step 10: Sprinkle topping on muffins.
Step 11: Bake muffins about 20 minutes. To test for doneness, push gently on the top of the muffin; if done, it will spring back. You can also use a tester. Insert it into the center of the muffin. The muffins are done when the tester comes out clean.
Step 12: Cool muffins in pan on a rack 5 minutes, then invert silicone pan and press down on the center of each cup to release the muffin. Let muffins cool, upside down, for a few minutes before serving. Cool the muffins thoroughly before storing.
Step 13: Store muffins in airtight plastic bags or freeze for use later.
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