But today I'm sharing with you a recipe that is all about the applesauce as part of the "Get Your Chef On" challenge. I know you and your kiddos are going to devour these!
Not only are these muffins moist and flavorful from the applesauce, but the sweet topping means that you can use unsweetened applesauce. These are the perfect Fall muffin - I hope you give them a try!
3/4 cup sugar
1/4 pound plus 3 tablespoons butter, softened
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Dash of Salt
Scant 3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
Brown Sugar Topping
2/3 cup quick cooking oats
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
Preheat the oven to 350-degrees. Line your muffin tins with papers (or grease) and set aside.
Make the topping first - in a small bowl, mix together the oats, brown sugar and cinnamon. Set aside.
Beat together the sugar and butter until light and fluffy. Add the eggs and beat them in well. Add the dry ingredients and mix well. Finally, add in the applesauce and vanilla. Scrape down the bowl and spoon into the muffin cups (I like to use a muffin or ice scream scoop).
Sprinkle the prepared topping over each muffin, pressing gently so that the topping doesn't all fall off.
Bake for about 18-22 minutes, depending on your oven - a tester should come out clean, and the top should be golden brown. Remove the muffins from the oven and let set 5 minutes before removing to a cooling rack. Serve warm or chill in the refrigerator and serve cold - either way these are delicious!
Check out some more of my favorite quick breads and muffins:
The Get Your Chef On Challenge is hosted by: