Have you ever been SO busy that you look down at your calendar and freaked about the date?
That has totally happened to me. How could we be at the end of May already?
(can time stop for a minute, please?)
As I am getting back into the swing of bloggy things (no internet for a week totally messed me up!), I found the photos I took a while back for these awesome applesauce muffins I made during Lent.
And oh man… they may have surpassed Banana Nut Muffins as my favorite muffin.
They are full of applesauce, apple chunks, and pecans, making them a hearty (and easy) make ahead treat for your weekend table – perfect for Memorial Day Weekend and your houseful of guests.
These muffins start with a basic dry ingredient base.
Some all-purpose flour, some granulated sugar, some brown sugar, baking powder, baking soda, salt, ground cinnamon, ground allspice, and ground nutmeg. Using a whisk, combine all the dry ingredients together – be patient… the brown sugar can clump together! Set the combined dry ingredients aside and assemble the wet ingredients.
In a small bowl, combine one beaten egg, some unsweetened applesauce (may also be labeled as “natural” applesauce), and some canola/vegetable oil. Whisk to combine.
Now add the wet ingredients to the dry ingredients and quickly (but gently) mix together. You do not want to overmix muffin batter – too much whisking can cause the muffins to become dense and dry, which is definitely not something you want.
When the batter just comes together, add in one firm apple (I like Granny Smith) that has been diced and half a cup of pecan halves that have been chopped. Give the batter one more stir to combine the apples and the nuts.
Using a scoop, evenly portion out the batter into twelve muffin cups that have been lined with paper liners. Bake the muffins in a 350 degree oven for about 20-25 minutes until a toothpick in the center comes out clean.
Look at those yummy mix-ins!
(who does not love mix-ins!)
These muffins are perfect on your brunch table, with a cup of coffee mid-afternoon, or as a quick dessert before bed.
Your muffin makin’ friend,
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 egg, beaten
- ⅓ cup canola or vegetable oil
- 1 cup unsweetened applesauce
- 1 medium-sized apple, peeled and diced – I like Granny Smith, but any firm apple works
- ½ cup pecan halved, chopped
- Preheat your oven to 350 degrees. Line a standard muffin tin with paper liners. Set aside.
- In a large bowl, combine flour, sugars, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Whisk to combine – be patient… the brown sugar can clump a bit.
- In a small bowl, combine egg, oil, and applesauce. Whisk to combine.
- Pour wet ingredients into dry ingredients and stir quickly, but gently to just combine. Add in the apple and the pecans – stir gently to combine. Using a scoop, portion out muffin batter evenly into the prepared muffin tin (makes 12 muffins). Pop the muffin tin into the oven and bake for about 20-25 minutes or until a toothpick inserted into the middle comes out clean.