We were discussing our menu plans last week for the Super Bowl and Sheri said she was making Applesauce Muffins. After she shared a picture of her finished masterpieces, I HAD to make them!
Thankfully, Sheri handed over her recipe and I got right on whipping these up! They did not disappoint. Tender, moist, incredibly flavorful, and warm from all the cinnamon goodness, everything you want from a homemade bakery style muffin.
These will be perfect for your next brunch or served along side your favorite soup!
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup unsweetened applesauce
Cinnamon Sugar Topping
- 1/3 cup butter – melted
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- Preheat the oven to 375º F.
- Line a muffin pan with muffin papers. I also recommend spraying the papers lightly as well as the top of the muffin tin as these are tall and full muffins.
- Sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a large bowl whisk together the melted butter and sugars.
- Then blend in the eggs, vanilla extract and applesauce.
- Stir in about 1/2 of the flour mixture into the wet ingredients, then gently fold in the rest using a rubber spatula or wooden spoon.
- Spoon the batter into the prepared muffin pan. Fill to the top. You want nice large round tops so fill them up!
- Bake for 17-22 minutes, or until the tops are slightly firm to the touch and an inserted toothpick comes out clean.
- Cool for 10 minutes in the pan.
- In a small bowl whisk together the sugar and cinnamon.
- Melt remaining 1/3 c. butter
- Dip the top of a warm muffin in the melted butter, shaking off any excess. Then dip the top in the bowl of cinnamon sugar. Repeat the process with the rest of the muffins. Allow to cool on a baking sheet or cooling rack.
- Serve immediately or cover and store for up to 5 days.