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Recipe: Applesauce muffins

It’s no secret that I love autumn.  Also not a secret?  Despite living in a top travel destination and “enjoying” warm weather, beaches, flip-flops, and sun all year?   I prefer rainy days, chilly breezes, boots, and sweaters.  I’m not a fan of 95°+ at the pumpkin patch in late October.  Sue me, I’m not.  🙂

So this week I’m itching for a taste of autumn and willing the heat away (I’ll let you know how that turns out for me).  Apples are on our menu in various forms.  This morning I cranked up the a/c (sorry hubs!) and baked applesauce muffins.  They were just what I was looking for.  If you love cinnamon, apples, cloves, and moist muffins then these should make an appearance in your oven soon . 🙂  Next time I’m going to add finely chopped apple to the top of the muffins before baking.   Mm.

I also used my homemade applesauce.  It’s slightly chunky and adds great flavor. If you have any homemade applesauce around, I’d suggest it instead of store-bought.  Although I’m sure the store-bought would work just fine, I believe the added flavors from homemade make this extra-yummy.

Enjoy!

Applesauce Muffins

(Adapted from “With Heart and Soul” by Roxie Kelley & Shelly Reeves Smith)

Ingredients

  • 1 stick of butter, softened
  • 1 cup of brown sugar, packed
  • 1 egg
  • 2 cups of flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 & 1/2 tsps. cinnamon
  • 1/2 tsp. ground cloves
  • 3/4 cup homemade applesauce:  I used mine which is slightly chunky, not too smooth and has lots of cinnamon and a bit of lemon 🙂
  • Optional: Finely chopped apples

Preheat oven to 350°.  Spray cups of muffin pan with non-stick spray or place liners in each cup.  Cream the softened butter and sugar together with a hand mixer and then add the egg.  Beat until smooth.

In another bowl, combine sugar, egg, flour, baking powder & soda, salt, cinnamon, and cloves.  Add to the butter and sugar mixture and beat until just combined.  Add the applesauce and mix again until combined.  Spoon or use a spring-handled ice cream scoop to fill muffin cups. Suggestion:  Top each muffin with a teaspoon of finely chopped apple if you like.   Bake until just golden, about 18-20 minutes.  Note: I used a toothpick to check the centers and took them out JUST when they’d set/cooked thru at about 20 minutes.

This recipe is featured on Walking on Sunshine & Foodie Friends Friday–such fun parties!

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Comments

  1. Stephen, April, Stephen Jr, and Joseph says:

    Love!! I can’t wait for fall either, I want to start baking all things spiced and apple-y and pumpkin! I’m totally stealing this one. (not really, you get credit!!) 🙂

  2. Mmmm… This sound like a welcoming treat to FALL!!!

  3. Oh, these look so good and comforting. Autumn is my favorite season and I love all things that remind me of it. I will be sure to use my homemade applesauce to make these — once I make the applesauce! 😉 Thanks for sharing the recipe!

  4. Delish! I bet the applesauce makes the muffin super moist and delish! YUM! Now following via foodie fridays!

  5. Wow! Sounds like an amazing fall treat! Looking forward to trying this with homemade applesauce when apple season is in full swing. Thanks for sharing at Foodie Friends Friday!

  6. Oh boy, this is JUST the kind of recipe I love to find. I love to make muffins and breads and this recipe looks fantastic! Thank you sharing.

  7. These look fantastic and I have some apples that I just picked sitting in my kitchen waiting to be used… maybe for this recipe. thanks for sharing on Foodie Friends Friday and I hope you will come back next week and share more great recipes.
    http://marlys-thisandthat.blogspot.com

  8. Oh my goodenss! I just had to share these! I am so glad I visited your blog pretty lady! xo
    ~Melissa Placzek
    http://www.ChinDeep.com

  9. Erin @ My Mommy World says:

    These muffins look delicious! They are going on my list of recipes to try for fall 🙂

  10. The batter is really quite thick, so we aren’t sure about that. Also, we aren’t sure how many muffins this recipe makes. If it is 12 the muffin cups are very full. There really isn’t enough for 24 and 18 doesn’t make any sense. So… we went with 12 VERY full cups. We’ll see what happens

    • Glad they worked out with your full muffin cups. 🙂 That may have contributed to the longer cook time, but I’ll have to test them again and see how thick my batter gets…this may vary depending on which applesauce (homemade, store-bought, etc) is used and if chopped apples are added. But yay for them turning out for you! 🙂

  11. Turned out great!!!!!! Made 12 muffins baked for 28 min!!

    • Hi Carol, thanks for commenting and trying these muffins–so glad they worked out for you. I apologize for not specifying how many muffins they make. Since oven temps vary I’m also happy they worked out for you at longer cook time! 🙂 Thanks again and enjoy!

Trackbacks

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