Description
These muffins are loaded with apples (using both applesauce and grated apples) with a perfect hint of spice, are super moist, and are absolutely perfect for fall!
Ingredients
Scale
- 2 cups applesauce (unsweetened, preferably homemade* or store-bought)
- 1 1/4 cups grated peeled apple (from about 2 medium apples like Gala, Fuji, or Honeycrisp)
- 3 large eggs, beaten
- 1/2 cup neutral oil (olive oil, avocado oil, canola oil, or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line 18 standard muffin cups with paper liners.
- Combine Wet Ingredients: In a medium bowl, mix together the applesauce, grated apple, beaten eggs, oil, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, salt, and brown sugar. If using, stir in the optional raisins and chopped pecans.
- Combine Wet and Dry: Pour the wet ingredients (from step 2) into the dry ingredients (from step 3). Stir with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
- Fill Muffin Cups: Divide the batter evenly among the 18 prepared muffin liners, filling each about 2/3 to 3/4 full.
- Bake: Bake for approximately 25-30 minutes, or until the muffins are golden brown and a wooden toothpick inserted into the center comes out clean (or with a few moist crumbs attached).
- Cool: Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Applesauce: Homemade applesauce can add great flavor, but store-bought unsweetened applesauce works perfectly well.
- Apples: Use firm baking apples that hold their shape when grated, like Gala, Fuji, Honeycrisp, or Granny Smith (for more tartness).
- Flour: The combination of all-purpose and whole wheat flour adds texture and nutrients. You can use all all-purpose flour if preferred.
- Do Not Overmix: Mix the batter only until the ingredients are combined to ensure tender muffins.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.