Applesauce Walnut Muffins
Adapted recipe from Applesauce Walnut Bread
Equipment
- 1 Muffin Tin
- 2 Mixing Bowls
Ingredients
Topping
- 1/4 cup walnuts chopped
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar packed
Muffins
- 1 1/4 cup applesauce
- 1 cup granulated white sugar
- 1/2 cup vegetable oil
- 2 large eggs beaten
- 3 Tbsp milk
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/2 cup walnuts chopped
Instructions
Topping
- In a small bowl combine topping ingredients. Set aside.
Muffins
- Preheat oven to 350 degrees.
- Grease muffin tin, or place baking cups into muffin tin.
- Wet Ingredients: In a large bowl stir together the applesauce, granulated sugar, oil, eggs and milk until thoroughly mixed.
- Dry Ingredients: In a separate bowl stir together all of the remaining ingredients except for the walnuts.
- Combine: Add the dry ingredients to the applesauce mixture and stir until combined.
- Fold in the walnuts and spoon batter into your muffin tin. Add until 2/3 full.
- Sprinkle the sugar topping over the muffins.
- Bake until a toothpick inserted into the middle comes out clean. Check after 20 minutes and add additional time gradually. Do not over bake. My muffins took 30 minutes.
- Allow muffins to cool 10 minutes in the pan, then run a knife around the edges to loosen the muffins, or apply a fork as leverage to "pop" the muffins out of the tin. Remove to a wire rack to finish cooling.
Notes
These taste great as is, but softened butter or cream cheese applied is just magic. For a different texture one could use chunky applesauce. Cover tightly to store.