Applesauce Muffins

"Unfortunately I cannot take credit for these delicious muffins. This came from an old TOH magazine where someone had written in for this muffin recipe that they had tried at a restaurant called Curly Maple Resturaunt. These are perfectly moist and the kids gobble them up."
 
Applesauce Muffins created by Derf2440
Ready In:
40mins
Yields:
Units:

ingredients

directions

  • In mixing bowl, cream sugar and butter.
  • Add eggs, one at a time, beating well after each addition.
  • Combine dry ingredients and add to creamed mixture alternately with applesauce.
  • Mix just until combined.
  • Fill greased or paper lined muffin cups 2/3 full.
  • Bake at 350 for 20-25 minutes.
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RECIPE MADE WITH LOVE BY

@Lisa Lou Who
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  1. dcpennycuff
    Just made these. They are so moist and delicious. I will use this recipe from now on. I changed the 1/2 cup of sugar to brown and added I cup of chopped apples. You could add chopped nuts if you desired.They are super good.
     
  2. Mountainbaby
    This is a mildly spicy muffin that all loved. I followed the recipe exactly and for me the recipe made more than 12 muffins. Next time I will use two muffin pans. Thanks for posting this lovely recipe with those healthy anti-aging spices. I'll be making it frequently.
     
  3. Naomi Up North
    Oh, YUM!! These are fantastic! I made mine with rhubarb sauce instead of applesauce (just rhubarb cooked down with a little bit of sugar) and they turned out terrific! I reduced the sugar to 1 1/4 cups, and think I'd even go to 1 cup next time, since there is sugar in my rhubarb sauce and the muffins were sweet enough. I also omitted the cloves, since I wasn't sure if this would taste as good with the rhubarb. The muffins were moist and tasty. And usually this isn't the case, but I think they were even *better* hours later! I think I'll try making them into a loaf next time. Thanks for a great recipe!
     
  4. Naomi Up North
    Oh, YUM!! These are fantastic! I made mine with rhubarb sauce instead of applesauce (just rhubarb cooked down with a little bit of sugar) and they turned out terrific! I reduced the sugar to 1 1/4 cups, and think I'd even go to 1 cup next time, since there is sugar in my rhubarb sauce and the muffins were sweet enough. I also omitted the cloves, since I wasn't sure if this would taste as good with the rhubarb. The muffins were moist and tasty. And usually this isn't the case, but I think they were even *better* hours later! I think I'll try making them into a loaf next time. Thanks for a great recipe!
     
  5. primochick
    Moist, and yummy.
     
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