If you’re craving the warming flavors of fall, these muffins are the perfect solution. Infused with applesauce and spiced with nutmeg, cinnamon, cloves, and allspice, one bite will remind you of everything that’s good about the fall. They’re so cozy and heartwarming like a giant hug. They smell divine, too! Did I mention that they’re super easy to make? If you’re a baking amateur, this recipe is a good place to start.
Applesauce Muffins
This applesauce muffin recipe is super simple. Besides the applesauce, there are no berries, chocolate chips, and other mix-ins involved. But thanks to nutmeg, cinnamon, cloves, and allspice, they have a wonderful aroma and an even more wonderful flavor. There’s not a single drop of oil in these muffins, either; yet, they’re ridiculously moist. The not-so-secret ingredient is applesauce!
What Does Applesauce Do In Muffins?
Applesauce is commonly used to replace liquid fats (such as oil and melted butter) in baked goods to make them relatively healthier. It gives the same moist and tender results, but with more fiber and fewer calories. You can even use sweetened applesauce and lessen the sugar in the recipe. It’s cheaper than butter and oil, to boot!
How Do I Make My Muffins Fluffier?
Use room temperature butter and eggs. They’ll incorporate with the rest of the ingredients more easily, creating a smooth batter with trapped air inside. The air expands while baking, making the muffins light and fluffy.
If you forget to take the butter out of the fridge, microwave it on low power at 15-second intervals until softened. Submerge cold eggs in hot water for a few minutes, and voila.
Beat the butter and sugar for at least 5 to 7 minutes. This process, called creaming, introduces air into the mixture, helping baked goods rise beautifully.Don’t over-mix the batter, especially once the dry and wet ingredients have combined. Overworking the batter will cause tough and rubbery muffins.
Stop stirring as soon as you no longer see streaks of flour. A few small lumps here and there are fine.
Tips for Making The Best Muffins
Measure the ingredients accurately. Baking is an exact science! If you want perfectly moist, fluffy, and risen muffins, don’t eyeball the measurements.
A kitchen scale is the best tool for utmost accuracy. If you don’t have one, use the spoon and level method for dry ingredients. Transfer the ingredient into the measuring cup using a spoon. Scooping it directly will yield more than you need. Level the ingredient using an offset spatula or the back of a knife. Don’t pack the ingredient down unless specified otherwise.
Test the baking soda for potency. If it’s no longer active, the muffins won’t rise. Simply combine a teaspoon of baking soda with a splash of vinegar, lemon juice, or any acidic liquid. If the mixture foams up immediately, the baking soda is still active. If it doesn’t react with the acid, it’s time to throw it out.Bake the finished batter as soon as possible. The baking powder starts to react when it comes in contact with liquid. You want that reaction to take place in the oven, not in the bowl.No muffin liners? No problem. Grease the muffin tin with cooking spray or butter and dust them with flour. Your muffins will develop nice crisp edges following this approach.For uniformity, use an ice cream or a cookie scoop for transferring the batter into the muffin tin. This is also the most mess-free way to transfer the batter into the tin.This recipe makes 24 standard-size muffins. You can make more or less depending on the size of muffin tin you use. Just adjust the baking time accordingly. For bigger muffins, bake for 5 to 10 more minutes.For mini muffins, check for doneness after 12 minutes.Let the muffins cool for 5 minutes in the tin before you transfer them onto a wire rack. This will allow the muffins to firm up.Store muffins in an air-tight container at room temperature for up to 5 days. Be sure they’re completely cooled before storing. Microwave them for a few seconds, and it’ll be as if they were freshly baked.Freeze muffins for a longer shelf-life – up to 3 months. Double wrap each muffin with plastic wrap and foil before freezing.
That at room temperature or microwave for 20 seconds.
This recipe already calls for 2 cups of sugar, so I’d stick to unsweetened applesauce. If you only have sweetened applesauce on hand, reduce the sugar to 1 1/2 to 1 3/4 cups.
More Muffin Recipes You’ll Love
Bisquick Chocolate Chip MuffinsBisquick Blueberry MuffinsBisquick Banana MuffinsStarbucks Pumpkin MuffinsBanana Chocolate Chunk Muffins
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