Apple Hazelnut Muffins

By Miss Karen
May 16, 2018
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Author Notes: Paul always smiles when I make these because the last line of a story I read to him called ‘One Hungry Monster’ states: ... “From behind the toaster, my secret hiding spot, I take an apple muffin the monster’s never got!”Miss Karen

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Makes: 18
Prep time: 20 min

Apple Cider Applesauce

  • 1 pound Apples (Cortland, Braeburn, Gala, or Wine Sap) peeled, cored and chopped
  • 3/4 cup CUP APPLE CIDER
  • 1 tablespoon SUGAR (optional)
  • 1 pinch SALT
  • 1 splash lemon juice

MUFFINS

  • 1/2 cup BUTTER, softened
  • 3/4 cup SUGAR
  • 1/2 cup BROWN SUGAR
  • 4 LARGE EGGS, room temperature
  • 1 1/2 cups APPLE CIDER APPLESAUCE (See above- or store bought)
  • 2 cups Flour
  • 1 teaspoon each: GROUND CINNAMON, GROUND GINGER, & BAKING SODA
  • 3/4 teaspoon SALT
  • 1/2 teaspoon NUTMEG
  • 1/8 teaspoon GROUND CLOVES
  • 1 cup RAISINS
  • 1 cup CHOPPED HAZELNUTS
  • BROWN SUGAR
  1. Bring apples, cider and lemon juice to a boil in a medium saucepan over medium-high heat. Cover pan: reduce heat. Simmer until apples are very soft, about 12 minutes. Remove lid; stir in sugar and salt. (I usually omit the sugar- recipe doesn’t really need it.) Cook over medium heat until apples are broken up and most of the liquid is evaporated, about 15 minutes. Let cool. Lightly puree. I prefer a few small chunks. If you want smoother applesauce then puree a bit more.
  2. Preheat oven to 350°F. Line a standard muffin tin with paper liners. Cream the butter and the sugars until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in the applesauce. Sift together all dry ingredients. Add to butter mixture. Stir in raisins if desired. Divide batter into muffin cups. Fill about 3/4 full. Sprinkle brown sugar on top. Bake until centers test clean, about 18-20 minutes. Let cool completely in the pan.

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