Applesauce Muffins
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
10-12 muffins
ingredients
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 2 eggs
- 3⁄4 cup applesauce
- 1 3⁄4 cups flour
- 1 tablespoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, melted
- 1⁄4 cup sugar
- 1⁄8 teaspoon cinnamon
directions
- Cream butter and sugar, beating until light and fluffy.
- Add eggs, one at a time, blending well.
- Stir in applesauce.
- Combine dry ingredients and stir into applesauce mixture just to moisten.
- Spoon batter into lightly-greased muffin tins, filling 2/3 full.
- Bake at 425 degrees for 15 minutes.
- Remove from pan immediately and dip tops in melted butter.
- Combine sugar and cinnamon and sprinkle over muffins.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These are yummy! I made these this evening for a couple of people who called up and invited themselves over. I substituted the butter with margarine and I used homemade applesauce(recipe number 12802). I did make a little change though, i.e., I used the additional sugar(the one for sprinkling over the muffins) and the additional melted margarine(into which the tops of the muffins had to be dipped) alongwith the other ingredients while mixing in everything together in the mixing bowl. I did this because the batter did not seem to have exactly the right consistency without the additional melted margarine and the remaining sugar gave it that extra much-needed creaminess which usually every muffin has. Later I did not use more sugar and melted margarine. I baked these muffins at 220C for 15 minutes. Thereafter, I let them sit in the closed oven for another 12 minutes before removing them and allowing them to cool completely on wire racks. Everyone loved them and they were gobbled up before I could grab a bite! These are the first applesauce muffins I've tried and the recipe goes straight into my hand written cookbook where I save all the successful Zaar recipes I've tried:)! A definite keeper this recipe is! Thank You for sharing this wonderful recipe.
-
I've made this recipe a couple times now and really like it. I add cinnamon and nutmeg to the batter for a little additional flavor. Also, I brush the tops with butter and then sprinkle the sugar mixture. I don't like burning my fingers on fresh from the over muffins. When I first took them from the over I was sure I burned them because they were a darker brown than I expected, but they taste great. They remind me of an apple doughnut. Very yummy.
-
These muffins were light, fluffy, and moist. They were a beautiful color, and I loved the cinnamon and sugar on top. However, they were very difficult to eat because of the aftertaste of the baking soda. It was so bitter and metallic tasting. I love the height and airiness the soda gave, so I wonder if there is a way to cut the bitterness. I will experiment, because this recipe has a lot of potential. Thank you!
see 2 more reviews
Tweaks
-
I substituted peach/apple sauce for regular and put a slice of peeled peach into each muffin before baking. The smell was wonderful. The muffins were very moist but I believe there is a serious typo in this recipe which dramatically affects the taste. Is there really to be 1 TABLESPOON of baking soda?! The aftertaste of the soda is very distasteful.
-
These are yummy! I made these this evening for a couple of people who called up and invited themselves over. I substituted the butter with margarine and I used homemade applesauce(recipe number 12802). I did make a little change though, i.e., I used the additional sugar(the one for sprinkling over the muffins) and the additional melted margarine(into which the tops of the muffins had to be dipped) alongwith the other ingredients while mixing in everything together in the mixing bowl. I did this because the batter did not seem to have exactly the right consistency without the additional melted margarine and the remaining sugar gave it that extra much-needed creaminess which usually every muffin has. Later I did not use more sugar and melted margarine. I baked these muffins at 220C for 15 minutes. Thereafter, I let them sit in the closed oven for another 12 minutes before removing them and allowing them to cool completely on wire racks. Everyone loved them and they were gobbled up before I could grab a bite! These are the first applesauce muffins I've tried and the recipe goes straight into my hand written cookbook where I save all the successful Zaar recipes I've tried:)! A definite keeper this recipe is! Thank You for sharing this wonderful recipe.
RECIPE SUBMITTED BY
MaryMc
SeaTac, Washington
I live with my husband near Seattle. I'm a college administrator, a Mac geek, a Deadhead, and a fat activist. I love to mess around (and make a mess) in the kitchen--there isn't much that I don't like to cook. My pie crust is getting almost as good as my mother's, and that's saying something!
<img src="http://i193.photobucket.com/albums/z265/marymcg/RegSwap1.jpg" border="0" alt="Summer 2007 Regional Swap">
<img src="http://www.caymandesigns.com/foodothers/fallswap.jpg" border="0" alt="2007 Fall and Halloween Swap">
<a href="http://photobucket.com" target="_blank">
<img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_36055_t.jpg" border="0" alt="Photobucket">
<img src="http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/Calendargirls2.jpg" border="0" alt="Photobucket">
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
<img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180759.jpg" border="0" alt="Photobucket">