A simple yet flavorful muffin recipe combines applesauce, cinnamon, and a touch of nutmeg for a moist, spiced treat. The batter uses a mix of white and brown sugar, oil or butter, and vanilla for sweetness, while baking powder and soda ensure a light texture. After a quick high-heat start, muffins finish baking at a lower temperature for even cooking, topped with a dusting of cinnamon sugar. Ideal for breakfast or snacks, these muffins keep well at room temperature or refrigerated for several days.
For the muffins 1/2 cup white sugar 1/2 cup brown sugar (light or dark work) 1/2 cup oil or melted and cooled butter 2 eggs room temperature 1 tbsp vanilla (I always measure with the heart) 3/4 cups unsweetened applesauce 2 cups all-purpose flour 1 1/2 tsps cinnamon 1/8 tsp nutmeg, optional 1 1/2 tsps baking powder 1 tsp baking soda 1/4 tsp salt For the cinnamon sugar topping 2 tbsp white sugar 1/4 tsp cinnamon Directions Preheat oven to 425°F (218°C). Line a 12-cup muffin tin. Mix cinnamon and sugar in a small bowl and set aside. Whisk the dry ingredients together in a medium bowl. In a large bowl, whisk sugars and oil until combined. Add eggs, applesauce, and vanilla; whisk until smooth. Gently fold the dry ingredients into the wet ingredients until just combined. Divide batter evenly between liners and sprinkle with cinnamon sugar. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake for 15–20 minutes more without opening the door. Muffins are done when a toothpick comes out clean. Store at room temperature for up to 3 days or refrigerate for up to 5 days. These are soooo good!! Full recipe: https://taffeybakery.com/applesauce-muffins/#recipe submitted by /u/TaffeyBakery [link] [comments]
