Cinnamon Applesauce Muffins


I have a publishing party in my second period English class tomorrow, so I promised to bring something. Since it’s in the morning, I thought something breakfast-y, would be appropriate, so I made these muffins. The recipe is adapted from one in the Williams-Sonoma Muffins cookbook (which can be bought here) but I upped the proportions by 50% because I needed to make more. It left me with a few peculiar measurements, so my apologies about that. The brown sugar cinnamon glaze is my own creation, so measurements are approximate.


Cinnamon Applesauce Muffins

3 cups all-purpose flour
1 cup sugar
3 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
2 tsp. ground cinnamon
1/2 cup canola oil
1 1/2 eggs (sorry!)
1 1/2 heaping cups applesauce

Preheat an oven to 350°F. Grease 16-18 standard muffin cups with butter or butter-flavored nonstick cooking spray.

In a bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In another bowl, whisk together the oil, egg and applesauce until smooth. Make a well in the center of the flour mixture and stir in the applesauce mixture just until evenly moistened. The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.

Spoon the batter into the prepared muffin cups, filling each one 3/4 full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins.

Brown Sugar Cinnamon Glaze

3/4 cup powdered sugar
3/4 cup brown sugar
4 1/2 tsp melted butter
1 1/2 tsp cinnamon
3 tbsp milk

Combine in a bowl. Dip tops of muffins and place on a tray, because the glaze will drip at first.


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