These muffins are made with applesauce; you can use a smooth store bought version, but they taste much better with chunky homemade applesauce. Delicious with nuts although I usually make them without. Makes 12 regular muffins or 24 mini ones.
Ingredients for muffins:
- 1 & 1/2 C all purpose flour
- 1 & 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp cinnamon
- 1/2 tsp. ground all spice
- 1/2 tsp. Freshly grated nutmeg
- 1/4 tsp. salt
- 2 large eggs
- 1 C. packed light brown sugar
- 1 stick (1/2 C.) unsalted butter, melted
- 1 C. unsweetened chunky applesauce
- 1 C. coarsely chopped pecans or walnuts (optional)
Ingredients for topping:
- 2 T granulated sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. ground all spice
- 1/4 tsp. freshly grated nutmeg
- Center oven racks, preheat oven to 400 degrees & grease muffin pan.
- Stir together first 7 ingredients and set aside
- In a large bowl, whisk together eggs and brown sugar until combined, then slowly add butter blending as you go until creamy.
- Stir in applesauce.
- Gently fold in flour/spice mix just until combined.
- Stir in nuts (if using) and spoon into muffin tin.
- Combine topping ingredients and sprinkle on top (you may not need it all)
- Bake until muffins spring back to touch and are lightly browned. About 20 minutes for regular size (12), or 10 minute for mini-muffins (24)
- The night before: If I’m making weekday muffins, I almost always do some of the prep the night before. For this recipe, complete step 2 (combining all the dry ingredients) and make the topping as well. I put the butter in a bowl, ready to microwave, and I leave the eggs out to warm to room temperature because warm eggs will help the warm butter blend. Don’t take the brown sugar out — it will develop a crust that will make it hard to blend.
- I almost always make mini-muffins instead of the full size. I find them easier to eat — and 3 minis seems like the right number (much easier than eating 1.5 muffins)
- As I said in the intro, home made chunky applesauce makes these muffins much better – the apple chunks are soft and flavorful.
- I have yet to use all of the topping — it’s just too much sugar but I can’t seem to reduce it. You could likely use it for 2 batches!
- if you have some who like nuts and some who don’t, it’s easy to add 1/2 C. nuts to the batter after you’ve spooned out 1/2 the muffins. If I do this, I always place a few chopped nuts on top of the muffins (along with the topping). Not only does it look pretty, but it helps everyone identify which muffin to eat.
- These muffins will keep for a few days. I’ve tried freezing them and they really don’t survive well. Best to make a batch and give some away.
Original recipe from Gourmet Magazine November 2003 & Epicurious.com