Wenatchee Applesauce Muffins
Experience the cozy flavors of fall with Wenatchee Applesauce Muffins, a delightful treat that combines the natural sweetness of applesauce with warm spices like cinnamon and nutmeg. These moist and tender muffins are quick and easy to prepare, making them perfect for busy mornings or a comforting afternoon snack. Enhanced with a hint of vanilla and the optional crunch of chopped walnuts, they deliver a balance of wholesome and indulgent flavors. With just 15 minutes of prep time and yielding a dozen muffins, this recipe is an ideal choice for meal-prepping or sharing with loved ones. Enjoy them fresh out of the oven or store them for up to three days for a make-ahead breakfast. Perfect as a grab-and-go option, these muffins capture the essence of homemade goodness with every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1.25 cups unsweetened applesauce
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a medium mixing bowl, combine the applesauce, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
If using, gently fold in the chopped walnuts until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these Wenatchee Applesauce Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 19.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
