Easy Applesauce Muffins
These incredibly tender and moist muffins have a hidden ingredient: applesauce! The best part? You don't even need a mixer to whip them up! Our secret weapon is buckwheat flour, which lends a delightful nuttiness and depth that perfectly complements the flavors of apples and cinnamon. To add an extra touch of sweetness and a delicate crispy texture reminiscent of autumn leaves, we sprinkle the insides of the muffin cups (and the tops!) with cinnamon sugar.
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 c. buckwheat flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 tsp. ground cinnamon, divided
- 1/4 tsp. freshly grated nutmeg
- 1/2 c. (1 stick) unsalted butter, melted
- 1/2 c. light brown sugar
- 1/2 c. plus 3 Tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. unsweetened applesauce
- 1 large egg
Instructions
- Preheat oven to 350º. In a medium bowl, sift together both flours, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Whisk to combine.
- In a large bowl, whisk together melted butter, light brown sugar, ½ cup granulated sugar, vanilla, applesauce, and the egg. Add the dry ingredients to the wet ingredients in two additions, stirring until just combined.
- In a small bowl, combine remaining 3 tablespoons granulated sugar and remaining ½ teaspoon cinnamon. Coat cups of muffin tins with nonstick cooking spray, and sprinkle 2/3 of the sugar in the bottom and around the sides of each cup, saving ⅓ to sprinkle on top of the muffins.
- Divide muffin batter evenly between the cups (about ¼ cup per muffin), and sprinkle tops with remaining cinnamon sugar.
- Bake, rotating halfway through, until a toothpick inserted in the center of the largest muffin comes out clean, 17 to 20 minutes.
Tried this recipe?Let us know how it was!