Cinnamon Applesauce Muffins Recipe
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What's Your Favorite Flavor of Applesauce?
Easy Apple Muffins
I love baking muffins from scratch but I also really enjoy recipes that are easy and without complicated ingredients or steps. These applesauce muffins couldn't get any easier. Baking with applesauce is easy and helps to give these muffins a well-developed flavor. Baking with applesauce can even save you a little time and money since you won't have to buy and prepare fresh apples. These muffins taste great right out of the oven but I love them even more when they're a day old. After 24 hours, the tops get just the tiniest bit firm and crunchy while the insides are still super soft and moist. I've made these yummy muffins with a few different kinds and flavors of applesauce but using cinnamon applesauce is my favorite variation. Do you have a favorite kind of applesauce?
Applesauce Muffin Recipe
Ingredients for Easy Applesauce Muffins
- 4 Cups Flour
- 2 Cups Applesauce
- 2 Cups Sugar
- 1 Cup Butter, Softened
- 2 Eggs
- 1 TSP Baking Soda
- 1 TSP Cinnamon
- 1 TSP Vanilla
- 1 TSP Allspice
What is Allspice?
Allspice comes from the dried, unripened fruit of the tree, Pimenta Dioica. It smells and tastes like a combination of nutmeg, cinnamon, and other spices. You may have used it before if you've made pumpkin pie. Did you ever open a can of pumpkin puree and expect it smell like pumpkin pie? The signature smell of pumpkin pie relies greatly on allspice as a staple ingredient. One whiff of allspice instantly makes me think of fresh pumpkin pie. Pumpkin pie and these applesauce muffins just aren't the same without allspice.
- Preheat oven to 350° F.
- In large bowl, cream butter and sugar.
- Add eggs and vanilla to mixture and mix well.
- Fold in applesauce.
- Combine dry ingredients and gradually add to mixture.
- Fill well-greased or paper-lined cupcake tins 3/4 full.
- Bake at 350° for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow baked muffins to rest for five minutes in pan then move to baking racks to finish cooling.
Applesauce Spice Muffins
Tips for Perfect Applesauce Muffins
- Use applesauce that is freshly opened rather than trying to finish off applesauce that's been in the frig for awhile.
- Allow your butter to soften on its own-- don't melt it. Creaming the softened butter and sugar together in step 2 creates a fluffy texture full of air. Melted butter creates a denser finished product.
- For fuller, picture-perfect muffins, fill each muffin 3/4 full of batter.
- Use muffin liners for easy serving and cleanup. My brown liners are made by Wilton and have a plain and simple charm to them.
- These muffins taste great as is but really sing when paired with butter, cream cheese, apple butter or your favorite spread.
Cinnamon Muffins Made with Applesauce
Thanksgiving Muffin Ideas
These muffins are yummy all-year round but I usually reserve them for the colder months and winter holidays since they're such a special treat. Applesauce muffins are perfect to serve at Thanksgiving breakfast or as a snack to tide over hungry tummies while Tom Turkey is still in the oven. Customize these muffins with other festive additions such as cranberries in the mix or walnuts on top.
Simple Recipes for Muffins
These applesauce muffins remind me of The Walton's Homecoming Christmas special wherein Mrs. Walton has to walk to the country store in the snow to buy sugar for her special Christmas applesauce cake. The show takes place in a rural part of Virginia during both the great depression and World War II. This large family struggled to survive and so spending money on sugar for a cake was truly uncommon and impractical during this time. My own mother has watched the television special just about every Christmas that I can remember. When I first made these muffins, my husband took a bite and said, "Now I understand why Mrs. Walton wanted to make her applesauce cake so badly!" I've always wondered what ingredients she used in her own applesauce cake. These muffins are a special treat and I'm always thankful to have the means to buy all of the ingredients necessary. I'm also thankful to be able to bake and enjoy them with cherished friends and family.
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© 2013 Heather Rode