Time 35m Yield about 2 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.
Time 28m Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Line muffin pan with muffins liners and set aside. In a large bowl combine both sugars, baking soda, spices, and salt. Add the applesauce and mix well (mixture should be completely smooth). Beat in the oil, eggs, and vanilla extract. Add the flour and mix until incorporated. Do not over mix! Scoop the batter into the muffin pan filling the cups to the top. Bake for 20 - 21 minutes until a toothpick inserted comes out with a few crumbs. Cool in pan 5 minutes then transfer to a wire rack (or large plate if you don’t have a rack) to continue cooling. Serve warm or cooled completely.
Time 25m Yield 12 muffins, 12 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 375 degrees. Spray muffin tins with nonstick spray. Mix flour, sugar, baking powder, cinnamon, and salt in a bowl. Mix in beaten eggs, applesauce and melted butter. (by hand, do not need mixer). Evenly scoop mixture into muffin pans. Sprinkle crystal sugar sprinkles on tops of muffins. Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.
Time 35m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix flour, baking soda, allspice, nutmeg, cinnamon, cloves, ginger, and salt together in a bowl. Beat shortening with an electric mixer in a separate large bowl until smooth; add honey and mix for 2 minutes. Stir flour mixture into shortening mixture, alternating with applesauce, until batter is smooth. Fold in raisins and walnuts. Spoon about 2 1/2 tablespoons batter into each muffin cup. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Time 30m Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees Fahrenheit. Line the muffin tin with muffin liners. Beat the softened butter and sugar at medium speed until it’s light and fluffy, about 5 to 7 minutes. Add the eggs, one by one, beating them after every addition. Beat in the vanilla and applesauce. In a separate bowl, sift together the flour, baking soda, cinnamon, allspice, and cloves. Gently mix the dry ingredients into the wet mixture. Mix in the walnuts, if using. Fill the lined muffin tin with batter 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 5 minutes before transferring them onto wire racks. Sprinkle them with cinnamon sugar, if desired. Serve and enjoy!
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter. Scoop batter into the muffin liners using an ice cream scoop. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.
Time 40m Yield 12 muffins Number Of Ingredients 13 Steps:
Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside. In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy. Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine. Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar. Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.
Time 40m Yield 2 dozen. Number Of Ingredients 10 Steps:
In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.
More about “easy applesauce muffins recipes”
Time 17m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted butter, then in sugar-cinnamon mixture.
