Apple Applesauce Muffins Recipes

APPLESAUCE MUFFINS

Applesauce Muffins image

Unsweetened applesauce, whole-wheat flour and toasted walnuts make these warmly spiced muffins a wholesome breakfast or afternoon snack. They are best served warm the day they are baked, but since they are made with oil, they will also stay soft and moist for a couple of days in an airtight container on the counter.

Provided by Yossy Arefi

Categories breakfast, quick breads

Time 40m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

3/4 cup plus 1 tablespoon/165 grams granulated sugar
2 teaspoons ground cinnamon
2 large eggs
1 cup/250 grams unsweetened applesauce
1/2 cup/105 grams canola or other neutral oil
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/128 grams all-purpose flour
1 cup/130 grams whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/90 grams toasted walnut halves, finely chopped
1 small honeycrisp or other baking apple, peeled and cut into roughly 1/4-inch pieces, about 3/4 cup/80 grams (optional)

Steps:

Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.

APPLESAUCE MUFFINS

Applesauce Muffins image

These applesauce muffins are so popular at the restaurant I own that I had the recipe printed up on a card to share with guests. -Linda Williams, LaFayette, Alabama

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 2 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped walnuts, optional
Cinnamon-sugar, optional

Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

Nutrition Facts : Calories 224 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 120mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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