Unsweetened applesauce, whole-wheat flour and toasted walnuts make these warmly spiced muffins a wholesome breakfast or afternoon snack. They are best served warm the day they are baked, but since they are made with oil, they will also stay soft and moist for a couple of days in an airtight container on the counter.
- Serves: 12 persons
- ¾cup plus 1 tablespoon/165 grams granulated sugar
- 2teaspoons ground cinnamon
- 2large eggs
- 1cup/250 grams unsweetened applesauce
- ½cup/105 grams canola or other neutral oil
- ½teaspoon freshly grated nutmeg
- ½teaspoon kosher salt (Diamond Crystal)
- 1cup/128 grams all-purpose flour
- 1cup/130 grams whole-wheat flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1cup/90 grams toasted walnut halves, finely chopped
- 1small honeycrisp or other baking apple, peeled and cut into roughly 1/4-inch pieces, about 3/4 cup/80 grams (optional)
Step 1Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
Step 2In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
Step 3Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
Step 4Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
Step 5Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
Step 6Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.