Applesauce Cinnamon Chip Muffins are extremely moist and flavorful with just the right amount of sweetness!
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I found a recipe for Applesauce Muffins while paging through one of my older (to me) cookbooks called Miss Daisy Celebrates Tennessee (found on page 252).
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Naturally, I adapted Miss Daisy's recipe (duh, LOL), and came up with my own recipe for Applesauce Cinnamon Chip Muffins that are extremely moist and flavorful with just the right amount of sweetness!
APPLESAUCE CINNAMON CHIP MUFFINS {PRINT THIS RECIPE}
Yield: 24 muffins Prep Time: 10 minutes Bake Time: 15-20 minutes
2 sticks butter, softened (I use salted)
2 cups granulated sugar (I used coconut palm sugar, but granulated sugar works perfectly well)
1 cup applesauce
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 sweet/tart apple, peeled and diced small (I used pink lady, but feel free to use your favorite variety)
2 cups chopped pecans
2 cups cinnamon chips
-Preheat the oven to 400 degrees.
-In a large bowl using a hand mixer, or in the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar until light and fluffy.
-In a small bowl, whisk together the applesauce and eggs.
-Add the applesauce/egg mixture into the butter/sugar mixture.
-In a large bowl, whisk together the flour, baking soda, and cinnamon.
-Slowly incorporate the dry ingredients into the wet ingredients, until just combined.
-On low speed, gradually mix in the diced apple, pecan, and cinnamon chips. *Note - The batter will be heavy and thick. This is how it's supposed to be.
-Fill 24 prepared muffin tins, that have been sprayed with baking spray to ¾ full.
-Bake muffins in preheated oven for 13-15 minutes or until a toothpick inserted in the middle of one of the muffins comes out dry.
-Cool on a wire rack and remove the muffins from the pans, after approximately 10 minutes, to cool completely.
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Jamie says
Applesauce just makes everything so moist and so much better! Great breakfast muffins, Renee! I love the addition of pecans but oooh I could see throwing in a handfuls of those tender, chewy dried apple bits too. Love this recipe!