Description

These apple cinnamon muffins are everything you want in a fall (or anytime!) treat: soft, moist, and filled with apple flavor from both applesauce and fresh chopped apples. Brush the warm muffin tops with melted butter and dunk in cinnamon-sugar for plenty of cozy cinnamon spice!

Ingredients

Muffins

1 1/2 cups (210 g) all-purpose flour
2 tsp (4 g) ground cinnamon
1/4 tsp ground nutmeg
2 tsp (10 g) baking powder
1/2 tsp (3 g) baking soda
1/2 tsp (3 g) salt
1/2 cup (120 g) unsweetened applesauce (see note below)
1/2 cup (112 g) neutral baking oil
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) dark brown sugar
1 large egg (50 g), at room temperature
1 tsp (4 g) vanilla extract
1 tsp (4 g) lemon juice
1 3/4 cups (210 g) peeled and finely chopped apple

Topping

3 Tbsp (37 g) granulated sugar
3/4 tsp ground cinnamon
2 Tbsp (28 g) unsalted butter, melted

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Instructions

Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with nonstick spray.
Make muffins: Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine applesauce, oil, sugars, egg, vanilla, and lemon juice in a medium bowl. Whisk until smooth. Add applesauce mixture to flour mixture and fold in until almost incorporated. Gently fold in chopped apple and divide the batter evenly between prepared baking cups.
Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 14 to 15 minutes (for a total baking time of 19 to 20 minutes), until muffin tops spring back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached (no wet batter).
Let muffins cool in pan on a wire rack for 3 minutes before removing from pan to the rack.
Cinnamon-sugar topping: Place wire rack with muffins over a piece of wax paper or parchment. Combine sugar and cinnamon in a small bowl. Brush warm muffin tops with melted butter and dip in cinnamon-sugar mixture to coat.
Store leftover muffins in an airtight container in the refrigerator. Reheat for about 15 seconds in the microwave or for about 10 minutes in a 300°F oven before serving.

Notes

Applesauce: If you’re using store-bought applesauce, strain off some of the excess moisture through a fine mesh sieve lined with cheesecloth. Measure out 1/2 cup (120 g) unsweetened applesauce after straining.

Freeze leftover muffins: Wrap each muffin tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving. If desired, re-brush the tops with melted butter and dip in fresh cinnamon sugar.

Make ahead and freeze: Bake muffins and let them cool completely on a wire rack (do not add the melted butter and cinnamon-sugar topping). Wrap each muffin tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat in a warm oven (325°F) for 10 minutes or until heated through. After reheating, brush the tops with melted butter and dip in cinnamon-sugar for a just-baked finish.