Applesauce Muffins

By Yossy Arefi

Updated Sept. 30, 2021

Applesauce Muffins
Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Total Time
40 minutes
Rating
4(658)
Comments
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Unsweetened applesauce, whole-wheat flour and toasted walnuts make these warmly spiced muffins a wholesome breakfast or afternoon snack. They are best served warm the day they are baked, but since they are made with oil, they will also stay soft and moist for a couple of days in an airtight container on the counter.

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Ingredients

Yield:12 muffins
  • ¾cup plus 1 tablespoon/165 grams granulated sugar
  • 2teaspoons ground cinnamon
  • 2large eggs
  • 1cup/250 grams unsweetened applesauce
  • ½cup/105 grams canola or other neutral oil
  • ½teaspoon freshly grated nutmeg
  • ½teaspoon kosher salt (Diamond Crystal)
  • 1cup/128 grams all-purpose flour
  • 1cup/130 grams whole-wheat flour
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • 1cup/90 grams toasted walnut halves, finely chopped
  • 1small honeycrisp or other baking apple, peeled and cut into roughly ¼-inch pieces, about ¾ cup/80 grams (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

334 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 5 grams protein; 205 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 ½ teaspoon cinnamon, and set aside.

  2. Step 2

    In a large bowl, whisk the eggs and remaining ¾ cup/150 grams sugar until light and foamy.

  3. Step 3

    Add the applesauce, oil, remaining 1½ teaspoons cinnamon, nutmeg and salt, and whisk to combine.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

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Ratings

4 out of 5
658 user ratings
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Comments

Jj San Francisco

Is it possible to use maple syrup or honey instead of sugar?

JCS

This recipe can be baked as a snack cake. I use 1 1/4 c. plain applesauce and just 1/4 c. of oil. I leave out the nutmeg and use just 1 tsp. cinnamon. No cinnamon sugar on top -- it's delicious as is!

RW

I'm not usually one for lots of substitutions, but after I made this recipe for the first time and loved it, I made it a 2nd time with mashed, very ripe banana in place of applesauce, pecans instead of walnuts. It was excellent--moist and flavorful. I also added some cardamom and vanilla extract. For me the real key to the recipe is to whisk the eggs and sugar very heavily, then fold in the dry with as few strokes as possible.

Aehtorod

Mind-meltingly delicious - moist and crunchy. The NYT Cooking App is a wonder. In order to make it gluten-free, I substituted 1 cup brown rice flour and 1 cup buckwheat flour for the others. Also, just because I had them on hand, added a cup of dried cranberries. These muffins were other-worldly.

J. van de Geest-Van Gruisen

These delicious wholesome muffins have become a breakfast standard in my home (and sometimes I have one with my afternoon cup of tea). I've started to play with the recipe and add a handful of bran or flax seed or grated carrot or grated apple or a generous handful of raisins – or even all of the above. It's a beautiful foundation recipe and easy to add your own signature to. The directions and quantities in the recipe are clear and reliable. Thank you!

Carolyn

Made these as written using avocado oil. They needed a bit more time in the oven but came out wonderfully. Will definitely make them again. I wonder if they could also be made with honey or maple syrup? How would I need to change the proportions?

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