My son always smiles when I make these. The last line of a children's story I read to him called ‘One Hungry Monster’ states: ... “From behind the toaster, my secret hiding spot, I take an apple muffin the monsters never got!” He is my apple muffin monster :) —Miss_Karen
1 hour 20 minutes
APPLE CIDER APPLESAUCE
APPLES (Cortland, Braeburn, Gala, or Wine Sap) peeled, cored and chopped
LARGE EGGS, room temperature
1 1/2 cups
APPLE CIDER APPLESAUCE (See above- or store bought)
each: GROUND CINNAMON, GROUND GINGER, & BAKING SODA
BROWN SUGAR *(see note about topping)
In This Recipe
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.
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.
3/4 cup light brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned rolled oats (or quick oats)
1/2 teaspoon ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon salt
3/4 cup walnuts, (chopped or halved)
1/2 cup unsalted butter, softened to room temperature
Whisk the brown sugar, flour, oats, cinnamon, salt, and nuts together. Make sure to get out all those brown sugar lumps. Cut in the butter with a pastry blender or a fork until the mixture is crumbly. Evenly sprinkle topping over the muffins. Bake as directed.