Cinnamon and Sugar Dusted Applesauce Muffins
User Reviews
4.6
Cinnamon and Sugar Dusted Applesauce Muffins
Description
This muffin recipe blends melted butter or coconut oil with sugar, eggs, vanilla, and unsweetened applesauce to form a moist wet base. White whole wheat flour, baking soda, salt, and ground cinnamon are folded in gently, avoiding overmixing to preserve softness. The batter is divided evenly into a 12-cup muffin tin, yielding slightly smaller muffins unless batter is scooped into fewer cups for taller results.
After baking at 350°F for about 13-15 minutes, the muffins are cooled, then brushed with more butter and sprinkled with cinnamon sugar for a sweet spiced crust. The muffins spring back lightly when done, indicating tenderness without dryness.
The use of applesauce adds moisture while reducing added fat. Freshly ground whole wheat flour can help maintain fluffiness; if using compacted flour, fluff thoroughly before measuring. These muffins provide a subtly spiced option suitable for breakfast or snack.
Ingredients
Muffin Batter:
- ¼ cup butter melted, or coconut oil
- ⅓ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- ¾ cup applesauce unsweetened
- 1 ½ cups white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Topping:
- 1-2 tablespoons butter or coconut oil, melted
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and grease a standard 12-cup muffin tin or line with paper muffin cups (lightly grease the muffin liners with nonstick cooking spray - since the muffins are low in oil, it will help them not stick to the paper liners).
- In a medium bowl, whisk together the butter or coconut oil, sugar, eggs, vanilla and applesauce. In a small bowl, combine the flour, baking soda, salt and cinnamon.
- Stir the dry ingredients into the wet batter, mixing just until combined - it will look slightly lumpy; that's ok and better than overmixing which can cause the muffins to be dry and dense.
- Spoon the batter evenly into the prepared muffin cups.
- Bake for 13-15 minutes until the tops spring back lightly and the muffins are baked through; don't overbake or again, the muffins can be dry.
- Remove the muffins from the tin and let them cool completely. Stir together the sugar and cinnamon for the topping. When the muffins are cooled, brush the tops with a bit of the melted butter or coconut oil and then immediately sprinkle lightly with the cinnamon and sugar (you may not need to use all of the cinnamon/sugar topping).
Notes
- Portioning batter into 12 muffin cups yields slightly smaller muffins; use fewer cups for larger muffins or double the recipe for more.
- Freshly ground whole wheat flour is preferable for fluffier texture; if using packed or frozen flour, fluff well before measuring.
- Use light coat of nonstick spray inside paper liners to prevent sticking due to low oil content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 147kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 186mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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