Makes: 12
Time: About 40 minutes
Applesauce is the key to both taste and texture in this recipe. Its consistency lends moisture to the muffins, while warm spices and brown sugar enhance the apples’ natural sweetness and soft acidity. For a nuttier flavor, substitute whole wheat flour for half or more of the all-purpose flour.
1. Heat the oven to 400°F. Grease a 12-cup muffin tin with a little butter or line it with paper or foil muffin cups.
2. Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl.
3. Beat together the egg and brown sugar in a large bowl until well combined. Slowly add the butter, whisking until creamy. Stir in the applesauce, then add the dry ingredients and mix just enough to combine everything. Gently fold the nuts into the batter.
4. Distribute the batter among the muffin cups, filling them about two-thirds full. Bake for 20 to 25 minutes, until the muffins are browned on top and a toothpick inserted into the center of a muffin comes out clean. Cool the pan on a rack for 5 minutes before removing the muffins. Serve warm or at room temperature or cover tightly and keep at room temperature for a couple days.
Peach Muffins The ultimate summer muffin. Cook 1 ripe medium-large peach in a saucepan of boiling water for 2 to 3 minutes. Move the peach to a bowl of iced water. Remove the peel if you like. Discard the pit and purée the peach in a blender or food processor with 1 teaspoon vanilla extract until it is the consistency of smooth applesauce. Substitute 1 cup of the peach purée for the applesauce. Omit the nutmeg.
MANGO CHUTNEY MUFFINS In a saucepan, mix 1 cup diced peeled mango, ¼ cup golden raisins, 2 teaspoons minced fresh ginger, ¼ cup cider vinegar, 1 tablespoon brown sugar, and ¼ teaspoon cardamom. Add a pinch of hot red pepper flakes or 1 teaspoon minced fresh chile (optional). Cover the pan and bring the mixture to a boil over high heat. Uncover the pan, reduce the heat to medium or medium-low heat, and cook for 15 minutes, stirring occasionally while the mixture simmers. When it is the consistency of chunky applesauce, remove it from the heat and cool to room temperature. (Or use store-bought chutney.) Substitute 1 cup mango chutney for the applesauce. Omit the cinnamon, ginger, and nutmeg.
PINEAPPLE APPLESAUCE MUFFINS Substitute melted coconut oil for the butter. Fold ½ cup chopped fresh pineapple and ½ cup shredded unsweetened coconut into the batter. Omit the nuts. To make these vegan, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit 3 minutes until it has a gel-like consistency; lower the temperature to 350°F and bake for 30 to 40 minutes.
APPLESAUCE OAT MUFFINS Substitute rolled oats for ¾ cup of the all-purpose flour.
4 Other Purées for Muffins