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cinnamon raisin applesauce muffins

Cinnamon Raisin Applesauce Muffins

Have some extra applesauce you want to use? Toss it into these tasty breakfast muffins. All your favorite fall flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 168
Ingredients Method Notes

Ingredients
  

  • 250 Grams Applesauce (1 Cup)
  • 66 Grams White Granulated Sugar (1/3 Cup)
  • 66 Grams Light Brown Sugar (1/3 Cup)
  • 40 Grams Vegetable Oil (3 Tablespoons)
  • 30 Grams Milk (2 Tablespoons)
  • 2 Grams Vanilla Extract (1/2 Teaspoon)
  • 1 Large Egg
  • 180 Grams All-Purpose Flour (1 1/2 Cups)
  • 4 Grams Baking Soda (3/4 Teaspoon)
  • 1 Grams Baking Powder (1/4 Teaspoon)
  • 4 Grams Apple Pie Spice (1 1/2 Teaspoons)
  • 1.5 Grams Salt (1/4 Teaspoon)
Optional Mix-ins
  • 31 Grams Pecans, Chopped (1/4 Cup)
  • 50 Grams Raisins (1/4 Cup)
Optional Cinnamon Sugar Topping
  • 12 Grams White Granulated Sugar (1 Tablespoon)
  • 1 Gram Ground Cinnamon (1/2 Teaspoon)
Apple Pie Spice Substitute (Don't Use All of It)
  • 8 Grams Ground Cinnamon (4 Tablespoons)
  • 3.5 Grams Ground Nutmeg (1 1/2 Teaspoons)
  • 3 Grams Ground Cardamon (1 1/2 Teaspoons)
  • 2 Grams Ground Ginger (1 Teaspoon)
  • 1 Gram Ground Allspice (1/2 Teaspoon)

Method
 

  1. Preheat oven to 425° Fahrenheit (218° Celsius).
  2. Combine your applesauce, white sugar, brown sugar, vegetable oil, milk, vanilla extract, and eggs in a large mixing bowl.
  3. Whisk the flour, baking soda, baking powder, apple pie spice, and salt in a smaller mixing bowl.
  4. Gradually stir in the dry ingredients to the wet ingredients to form a thick batter.
  5. Fold in the chopped pecans and raisins.
  6. Divide the batter in a lightly greased 12-slot muffin tin. Use muffin liners for easier cleanup.
  7. If adding topping, sprinkle the cinnamon sugar over the top of the muffins.
  8. Bake for 8 to 10 minutes until the muffins have risen about 1/4″-1/2″ above the lip of the liner or pan. Do not open the oven.
  9. Reduce heat to 350° Fahrenheit (176° Celsius) and continue to bake for another 10 minutes.
  10. Insert a toothpick. If it comes away clean, your muffins are done! (A few moist crumbs are okay).
  11. Remove pan from the oven and let cool on a wire cooling rack for 1 to 2 minutes.
  12. Transfer the muffins to the wire cooling rack and let cool completely. Do not let them cool in the pan, as the bottoms will become soggy.

Notes

Avoid overmixing the batter. A few small lumps are okay. Overmixing will make your muffins fall flat. 
Gently fold in the pecans and raisins. If you overmix, the nuts and raisins will sink to the bottom of your muffins.
Feel free to use your favorite applesauce – sweetened or unsweetened, with cinnamon or without. Just make sure to bring it to room temperature before baking, or your loaf may need extended bake times to finish cooking in the middle.