Easy Applesauce Muffins
Applesauce is the secret to these super-tender and moist muffins, which you don’t even need a mixer to make! Buckwheat flour is our secret ingredient; it adds nuttiness and depth that pairs perfectly with apples and cinnamon.
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 c. buckwheat flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 tsp. ground cinnamon, divided
- 1/4 tsp. freshly grated nutmeg
- 1/2 c. (1 stick) unsalted butter, melted
- 1/2 c. light brown sugar
- 1/2 c. plus 3 Tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. unsweetened applesauce
- 1 large egg
Instructions
Step 1
Preheat oven to 350º. In a medium bowl, sift together both flours, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Whisk to combine.
Step 2
In a large bowl, whisk together melted butter, light brown sugar, ½ cup granulated sugar, vanilla, applesauce, and the egg. Add the dry ingredients to the wet ingredients in two additions, stirring until just combined.
Step 3
In a small bowl, combine remaining 3 tablespoons granulated sugar and remaining ½ teaspoon cinnamon. Coat cups of muffin tins with nonstick cooking spray, and sprinkle 2/3 of the sugar in the bottom and around the sides of each cup, saving ⅓ to sprinkle on top of the muffins.
Step 4
Divide muffin batter evenly between the cups (about ¼ cup per muffin), and sprinkle tops with remaining cinnamon sugar.
Step 5
Bake, rotating halfway through, until a toothpick inserted in the center of the largest muffin comes out clean, 17 to 20 minutes.
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