Wholesome Applesauce Muffins

Applesauce Muffins:

Cinnamon Sugar Topping:

How to make Applesauce Muffins:

• Pre-heat oven 350°F. Lightly spray a mini muffin tin.
• 

  Cream the butter and sugar. Then mix in the eggs, applesauce, and pancake mix.
• 

  Fill each muffin tin with 1 Tablespoon of the muffin batter. Bake 11 minutes.
• 

  Stir together the cinnamon and sugar. In a separate bowl melt the butter. Dip each muffin in melted butter then the cinnamon-sugar mixture. Serve.

To Make Standard Size Muffins: double the recipe to fit a standard-sized muffin pan. 

Nutrition per serving

Applesauce is a fantastic ingredient in baking, primarily because its thick, puréed consistency helps baked goods retain moisture, creating that wonderfully soft texture. If you find yourself without applesauce, a great substitute is other fruit purées. Mashed bananas are an excellent choice, providing similar moisture and a complementary sweetness. Alternatively, pumpkin or squash purées can also work, especially if you’re looking for an autumn-inspired flavor profile. When substituting, remember to consider the moisture content and natural sweetness of the purée you choose to ensure it aligns with the recipe’s desired outcome. If your chosen purée is less sweet, you might consider adding a touch more sugar to the batter. For more ideas, you can explore discussions on applesauce substitutes.

While I used granulated white sugar for both the muffin batter and the delightful cinnamon sugar topping in this recipe, you absolutely can use brown sugar if that’s what you have on hand or prefer. Using brown sugar will introduce a slightly deeper, more caramel-like flavor to the topping, which can be a wonderful twist. It might also give the topping a slightly chewier texture compared to the crisp crunch of white granulated sugar. Experimentation in the kitchen is always encouraged, so feel free to try it and see which you enjoy more! Just ensure it’s mixed thoroughly with the cinnamon for an even coating.

Yes, margarine or shortening can technically be used when making muffins, as they both provide fat content essential for texture. However, it’s worth noting that butter generally offers a richer, more complex flavor profile that margarine might not fully replicate. If you’re prioritizing flavor, butter is often the preferred choice. For those looking for an alternative, vegetable oil can also be a viable substitute in many muffin recipes. I’ve successfully used oil in recipes like these brownies, and it often results in a wonderfully moist crumb, sometimes even more so than butter, depending on the recipe’s fat-to-liquid ratio. Just be aware that the flavor and texture might vary slightly from the original butter-based recipe.

Absolutely! This specific recipe was developed using a mini muffin tin, which yields adorable bite-sized treats perfect for snacking. However, if you prefer standard-sized muffins, you can certainly adapt the recipe. To do so, you’ll need to double all the ingredient quantities to ensure you have enough batter. The baking time will also need to be adjusted. Instead of 11 minutes for mini muffins, standard-sized muffins typically require a longer baking period, usually around 20 minutes. Always check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!

Absolutely, no pancake mix, no problem! While this recipe brilliantly utilizes my feather-light pancake mix for ultimate convenience and a consistently light texture, I understand that not everyone keeps it on hand. That’s why I’ve provided a simple, quick substitute directly in the recipe card notes. You can easily whip up your own “pancake mix” by combining basic pantry staples like flour, sugar, salt, and baking soda. This ensures that you can still enjoy these incredibly moist applesauce muffins without an extra trip to the grocery store. It’s designed to be adaptable and user-friendly, allowing everyone to savor this delightful treat.

Proper storage is key to keeping your delicious muffins fresh and moist for as long as possible. Since muffins fall into the bread category, they are generally best stored at room temperature to maintain their soft texture. For longer preservation, freezing is an excellent option.

Room temperature: To store cooled muffins at room temperature, place them in an airtight container or a gallon-sized ziplock bag. Make sure the container or bag is sealed tightly to prevent any air from reaching them, which can cause them to dry out and become hard. If your muffins are still slightly warm when you need to store them, an important tip is to layer them between paper towels within the container. The paper towels will help absorb any excess moisture, preventing the muffins from getting soggy on the bottom, which is a common issue. Stored correctly, muffins will typically stay fresh and moist for 2-3 days.

To Freeze: Freezing is ideal for extending the shelf life of your applesauce muffins up to 3 months. The most crucial step is to allow the muffins to cool completely before freezing. Freezing warm muffins can lead to condensation and ice crystals, affecting their texture upon thawing. You can flash freeze the muffins first by arranging them in a single layer on a baking sheet and freezing for about an hour until firm. This prevents them from sticking together. However, for individual baked goods like muffins, I often find that they don’t clump much even when placed directly into a gallon freezer bag. Once firm (if flash-frozen) or completely cooled, transfer them to a freezer-safe ziplock bag, remove as much air as possible, and store in the freezer. When you’re ready to enjoy one, simply thaw at room temperature or gently warm in the microwave or oven.

Making these delightful Applesauce Muffins is a straightforward process, resulting in a batch of tender, flavorful treats every time. Here’s a quick overview:

Prep: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly spray your muffin tin with non-stick cooking spray to ensure easy removal.

Batter: In a large mixing bowl, the first step is to cream the butter and sugar together until the mixture becomes light and fluffy. This step incorporates air, contributing to the muffins’ tender crumb. Next, beat in the egg and the applesauce until well combined. Finally, gradually add your dry ingredients (the pancake mix or its substitute) to the wet mixture. Mix until just combined; overmixing can lead to tough muffins. The batter will be slightly thick, but perfectly scoopable.

Bake: Using a tablespoon, carefully spoon the batter into each muffin tin. For mini muffins, fill each tin about 2/3 full. Place the muffin tin into the preheated oven and bake for approximately 11 minutes, or until a toothpick inserted into the center comes out clean.

Topping: While your muffins are baking or cooling slightly, prepare the irresistible cinnamon-sugar topping. In a small bowl, stir together the granulated sugar and cinnamon. In a separate microwave-safe bowl, melt the butter. Once the baked muffins are cool enough to handle but still warm, gently dip each muffin top into the melted butter, allowing it to soak up some of that richness. Immediately after, dip the butter-coated top into the cinnamon-sugar mixture, ensuring an even and crunchy coating. Serve warm and enjoy!

Muffin Tin: To fit these applesauce muffins into a standard-size muffin tin, remember to double the recipe to ensure you have enough batter for the larger cavities.

The use of cupcake liners for muffins can be a bit of a culinary debate! Personally, I often opt not to use cupcake liners for muffins because I’ve found that they sometimes tend to stick to the muffins, making them difficult to peel off cleanly, especially with certain muffin recipes. The muffin batter can adhere to the paper, leaving behind delicious crumbs and sometimes tearing the muffin itself. On the other hand, I frequently use liners for cupcakes, where the batter consistency and often higher fat/sugar content typically lead to easier release.

The success of using liners for muffins really depends on the specific recipe. Some muffin recipes, particularly those with a good amount of fat, butter, or oil, will do perfectly fine with liners. If you decide to use them, a helpful tip is to lightly spray the inside of each liner with a non-stick cooking spray before filling them with batter. This extra step often helps in preventing sticking. However, if you are making healthier muffins that might be lower in fat or sugar, or contain additional grains like oatmeal, they can be more prone to sticking to liners. In such cases, a well-greased muffin tin without liners might be your best bet to ensure easy release and a perfectly intact muffin. Ultimately, feel free to experiment with a few liners to see how this particular applesauce muffin recipe performs with them!