Applesauce Muffins
Updated Oct. 1, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup plus 1 tablespoon/165 grams granulated sugar
- 2teaspoons ground cinnamon
- 2large eggs
- 1cup/250 grams unsweetened applesauce
- ½cup/105 grams canola or other neutral oil
- ½teaspoon freshly grated nutmeg
- ½teaspoon kosher salt (Diamond Crystal)
- 1cup/128 grams all-purpose flour
- 1cup/130 grams whole-wheat flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1cup/90 grams toasted walnut halves, finely chopped
- 1small honeycrisp or other baking apple, peeled and cut into roughly ¼-inch pieces, about ¾ cup/80 grams (optional)
Nutritional analysis per serving (12 servings)
334 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 5 grams protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ teaspoon cinnamon, and set aside.
- Step 2
In a large bowl, whisk the eggs and remaining ¾ cup/150 grams sugar until light and foamy.
- Step 3
Add the applesauce, oil, remaining 1½ teaspoons cinnamon, nutmeg and salt, and whisk to combine.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
Is it possible to use maple syrup or honey instead of sugar?
This recipe can be baked as a snack cake. I use 1 1/4 c. plain applesauce and just 1/4 c. of oil. I leave out the nutmeg and use just 1 tsp. cinnamon. No cinnamon sugar on top -- it's delicious as is!
I'm not usually one for lots of substitutions, but after I made this recipe for the first time and loved it, I made it a 2nd time with mashed, very ripe banana in place of applesauce, pecans instead of walnuts. It was excellent--moist and flavorful. I also added some cardamom and vanilla extract. For me the real key to the recipe is to whisk the eggs and sugar very heavily, then fold in the dry with as few strokes as possible.
Very adaptable. I made a version of this recipe as a snack cake in an 8x8 pan baked at 350 for 35 minutes. The recipe handled the following alterations just fine: -subbed oats pulsed to a fine crumb in a food processor for whole wheat flour -deceased oil to 1/4 cup and added a very ripe banana -decreased sugar to 1/4 cup granulated, 1/4 cup light brown, and a glug of maple syrup
Very good, can't tell it's made with whole wheat! Decreased sugar a tad and was short about 25g applesauce but still had a very tender crumb. Subbed pecans for walnuts. Baked for 20 min.
I made this in an 8-inch square pan; it was a little bland so I plan to add golden raisins and a little candied ginger. It's the sort of non-showstopper treat you can make and enjoy with a cup of tea or coffee on a wintry day.
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