Description
These moist and flavorful Applesauce Muffins combine the natural sweetness of applesauce with tender diced apples and warm cinnamon spices. Perfect for breakfast or a snack, they feature a delightful cinnamon-sugar topping that adds a delicious crunch. Made with simple pantry ingredients and baked to golden perfection, these muffins balance sweetness and spice in every bite.
Ingredients
Scale
Muffins
- 3 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup buttermilk
- ¼ cup unsweetened applesauce
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups apples, peeled and diced into ½-inch chunks
Topping
- 2 tablespoons unsalted butter, melted
- ½ tablespoon cinnamon
- 2 tablespoons granulated sugar
Instructions
- Combine Dry Ingredients: In a medium bowl, thoroughly mix the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Set this mixture aside to be incorporated later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, buttermilk, applesauce, vegetable oil, and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Carefully fold in the diced apples ensuring not to overmix the batter. Cover the bowl with a towel and allow the batter to rest for 15 minutes to hydrate.
- Prepare for Baking: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with 6 paper liners placed in every other cup to give the muffins room to expand. Fill each liner fully with batter and smooth the tops gently.
- Initial Bake: Bake the muffins at 425°F (220°C) for 7 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for an additional 16 to 21 minutes, or until a toothpick inserted into the centers comes out clean. Remove the tin from oven and let the muffins cool for 15 minutes.
- Second Batch: Repeat the baking process with the remaining batter, ensuring the oven is reheated to 425°F (220°C) before starting as described above.
- Make and Apply Topping: Melt the butter in a small dish. Mix the cinnamon and sugar in a separate bowl. Once muffins are cooled, brush their tops with melted butter then dip into the cinnamon-sugar mixture until evenly coated for a sweet and crunchy finish. Serve and enjoy!
Notes
- Resting the batter for 15 minutes helps the flour absorb liquids and improves texture.
- Spacing muffin liners every other cup prevents muffins from sticking as they expand.
- Do not open the oven door during temperature change to maintain oven heat and ensure even baking.
- If buttermilk is unavailable, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar.
- Using peeled apples prevents tough skins in the muffins, but unpeeled can be used for extra fiber if desired.
- Store finished muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.