Chunky Applesauce Muffins
Chunky Applesauce Mini Muffins. Tiny little bites of donut heaven! Yes, you read that right…even though these are mini muffins they taste just like a cake donut muffin. These amazing muffins are made with chunky applesauce, warm spices like cinnamon and nutmeg and rolled in a crunchy sugar topping.
Take your Chunky Applesauce Mini Muffins up a notch with these toppings.
- Apple Pie Filling ( chop up the filling and spoon onto the top of each muffin)
- Caramel Drizzle (use caramel ice cream topping)
- Icing Drizzle ( use a can of store bought icing, microwave it 15-30 seconds, drizzle in a back and forth motion). TIP: During the Fall months you can find a maple flavored icing a spice icing would be delicious too!
How to store and Freeze Chunky Applesauce Mini Muffins
How to Reheat Muffins
Are these Applesauce Muffins Healthy?
LIGHT MUFFIN RECIPES
- LOW FAT BUTTERMILK OATMEAL MUFFINS
- CRANBERRY ORANGE MUFFINS
- LOW FAT ZUCCHINI MUFFINS
- FRUIT AND FLAXSEED MUFFINS
- LIGHT RASPBERRY WHITE CHOCOLATE CHIP MUFFINS
- LIGHT BLACKBERRY CHOCOLATE CHIP MUFFINS
- BLUEBERRY BRAN MUFFINS
- LIGHT BLUEBERRY BANANA MUFFINS
- LIGHT APPLE CINNAMON MUFFINS
- MORNING GLORY MUFFINS
Chunky Applesauce Mini Muffins
Yield:
Makes 2 DOZEN MINI MUFFINS
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
These little bites of heaven taste just like a cake donut!
Ingredients
For the Chunky Applesauce Muffins:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chunky applesauce
- 4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
For the Crunchy Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°.
- Line muffin tin with paper liners.
- Beat together the butter and sugar until creamy.
- Add eggs one at a time until well combined.
- Mix in vanilla and applesauce.
- Combine flour, baking soda and spices.
- Mix into creamed mixture.
- Fill muffin cups three-fourths full.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in muffin tin 3 minutes.
- When they are cool enough to handle (still hot), brush tops with melted butter and roll in the topping mixture. (recipe below).
- Place on a wire cooling rack.
- Melt butter in the microwave.
- In a small bowl stir together the sugar, cinnamon and nutmeg.
- While muffins are still hot, brush the melted butter over the tops and dip the tops in the sugar mixture.
For the Chunky Applesauce Mini Muffins:
For the Crunchy Topping:
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These look delicious! I’ll have to try them for breakfast this week.
Sheryl, these look great! Thanks for sharing at Church Supper. Have a blessed week & come back soon!
I just made these I didn’t have butter so I used olive oil based spread I have worked just as good I think but nothing to compare to haha ill have to try with butter I also used 1/2 the nutmeg as we aren’t a nutmeg family and added a PINCH literally of allspice with a dash of extra cinnamon YUMMY TO THE UM! ty for the share
They were very good and I felt I was being so healthy!
Hahaha…..I’m glad you liked the recipe.