Cinnamon Applesauce Muffins
Baked with applesauce and cinnamon, these moist muffins are made with butter and eggs for a classic breakfast treat.
Ingredients
- 1 cup unsweetened applesauce 240 ml/8 fl oz
- 1/2 cup unsalted butter, melted and slightly cooled 113 g/4 oz
- 2 large eggs
- 1 3/4 cups all-purpose flour 220 g/7.8 oz
- 1/2 cup granulated sugar 100 g/3.5 oz
- 1/4 cup light brown sugar, packed 50 g/1.8 oz
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg optional
- 2 tbsps granulated sugar for topping
- 1/2 tsp ground cinnamon for topping
- 2 tbsps melted butter for topping
Instructions
Preheat Oven and Prep Tin:
Set oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners or a light greasing.Whisk Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.Mix Wet Ingredients:
Combine melted butter with granulated and brown sugars, stirring until smooth. Add eggs, applesauce, and vanilla, mixing until fully homogeneous.Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Fold gently with minimal strokes, just until no dry streaks remain—do not overmix.Fill Muffin Cups:
Divide batter evenly among the muffin cups, filling each roughly two-thirds full.Bake Muffins:
Bake for 18-22 minutes, until a toothpick inserted into a muffin's center emerges clean.Cool and Glaze:
Let muffins cool in the tin for 5 minutes, then move to a wire rack to cool fully. If desired, brush warm muffins with melted butter and dust with a cinnamon-sugar mix.