Cinnamon Applesauce Muffins
User Reviews
5
Cinnamon Applesauce Muffins
Description
Cinnamon Applesauce Muffins are made by combining flour with ground cinnamon, baking powder, baking soda, and salt. The wet mixture includes melted salted butter, eggs, applesauce, granulated and brown sugar, mixed until combined. Slowly folding the dry ingredients into the wet without overmixing ensures a tender texture, though slight lumpiness in the batter is expected. The batter is spooned into a greased muffin tin and topped with a cinnamon sugar mixture before baking starts at 400°F and then continues at 350°F.
The final muffins have a soft crumb with a moist texture due to the applesauce and butter. The cinnamon sugar topping provides a slight caramelized crust on each muffin. The mild sweetness and spice make them enjoyable as a breakfast item or snack.
These muffins should be stored in an airtight bag at room temperature for up to three days. They freeze well for up to three months, and thawed muffins can be reheated in microwave or oven. Careful stirring during preparation prevents dense muffins from overdeveloped gluten.
Ingredients
FOR THE MUFFINS
- 2 cups all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup butter salted, melted and cooled
- 2 large egg
- 1 cup applesauce lightly or unsweetened
- ½ cup granulated sugar
- ¼ cup brown sugar lightly packed
TOPPING
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat oven to 400F (200C), grease and flour a 12 medium size muffin tin.
FOR THE MUFFINS
- In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.
- In a large bowl whisk until combined the melted cooled butter, eggs, Applesauce and sugars.
- Add the dry ingredients into the wet ingredients and mix just until combined, stir 15-16 turns only. The batter will be a bit lumpy but that is fine.
- Spoon into the prepared muffin pan and sprinkle with cinnamon sugar . And bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 10-15 minutes. Test for doneness with a toothpick, if it comes out with 2-3 crumbs attached or dry they are done. Let cool for about 10 minutes then move to a wire rack to cool completely. Enjoy!
CINNAMON SUGAR
- In a small bowl mix together the sugar and cinnamon.
Notes
- When mixing batter, stir only 15-16 times to prevent dense, tough muffins; some lumps are normal.
- Store cooled muffins in a sealed airtight bag at room temperature for up to three days to maintain moisture.
- Freeze muffins in an airtight container or bag for up to three months; thaw at room temperature or reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 132mg | 6% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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