Applesauce Muffins [Visual Recipe]

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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


Prepare muffins:

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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