Easter

Apple Hazelnut Muffins

May 16, 2018
Photo by recipe runner
Author Notes

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

  • Prep time 20 minutes
  • Cook time 1 hour 20 minutes
  • Makes 18
Ingredients
  • APPLE CIDER APPLESAUCE
  • 1 pound APPLES (Cortland, Braeburn, Gala, or Wine Sap) peeled, cored and chopped
  • 3/4 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
  • 2 handfuls BROWN SUGAR *(see note about topping)
In This Recipe
Directions
  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.
  3. *OPTIONAL TOPPING: 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.

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  • Miss_Karen
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