Description
These Easy Applesauce Muffins are a delightful treat perfect for breakfast or a snack. Made with a moist applesauce base and warm spices like cinnamon and nutmeg, these muffins offer a comforting flavor with a tender crumb. Topped with a cinnamon-sugar blend for a subtle crunch, they bake quickly in just 20 minutes, making them a convenient and delicious baked good for any occasion.
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 1 cup packed brown sugar
- 1 stick plus 3 tablespoons salted butter, melted and warm
- 1 cup unsweetened applesauce
Topping
- 2 tablespoons granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Preheat oven and prepare pan: Preheat your oven to 400°F (205°C). Lightly grease a 12-cup muffin pan with nonstick spray or butter to prevent sticking.
- Combine dry ingredients: In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg until evenly combined. Set aside.
- Mix wet ingredients: In a medium-sized bowl, whisk the eggs and packed brown sugar until smooth. Slowly add the warm melted butter in small amounts, whisking continuously to incorporate and avoid scrambling the eggs. Ensure the butter is warm and not hot to keep the mixture creamy.
- Add applesauce: Stir the unsweetened applesauce into the wet mixture until well combined.
- Combine wet and dry mixtures: Gently fold the flour mixture into the apple mixture until the batter is moist and just combined without overmixing to keep the muffins tender.
- Fill muffin cups: Evenly distribute the batter among the 12 prepared muffin cups, filling each about two-thirds full.
- Prepare topping: In a small bowl, mix the granulated sugar, ground cinnamon, and ground nutmeg. Sprinkle about 1 teaspoon of this mixture on top of each muffin for a flavorful crust.
- Bake: Place the muffin pan in the oven and bake for 20 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool in pan: Remove the muffins from the oven and let them cool in the pan for a few minutes to set.
- Cool on rack and serve: Transfer the muffins to a cooling rack for about 5 minutes before serving. Enjoy warm or at room temperature.
- Storage: Store leftover muffins in an airtight container on the kitchen counter for up to 2 days to maintain freshness.
Notes
- Ensure the melted butter is warm, not hot, to prevent scrambling the eggs.
- Do not overmix the batter; fold just until combined to keep muffins light and tender.
- You can use a liner or grease the pan thoroughly to avoid sticking.
- For longer storage, refrigerate muffins and warm before serving.
- These muffins are a great way to use up leftover applesauce.
