recipe

Apples, cinnamon, and nutmeg make these muffins taste like fall.

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Beginner
time
  • 55 minutes, plus 25 minutes cooling time
yield
  • Makes 12 muffins

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Prepare Ingredients

Vegetable oil spray
¾ cup (3¾ ounces)
all-­purpose flour
¾ cup (4⅛ ounces)
whole-­wheat flour
1 teaspoon
baking soda
½ teaspoon
salt
⅔ cup (4⅔ ounces)
sugar
½ teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg
1 cup
unsweetened applesauce
8 tablespoons
unsalted butter, melted and cooled
¼ cup (2 ounces)
apple cider or apple juice
1
large egg
1 teaspoon
vanilla extract

Gather Baking Equipment

12-­cup muffin tin
3
bowls (1 large, 1 medium, 1 small)
Whisk
1-­tablespoon measuring spoon
Rubber spatula
¼-­cup dry measuring cup
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-­cup muffin tin, including top, with vegetable oil spray.

 
2
 
¾ cup (3¾ ounces)
all-­purpose flour
¾ cup (4⅛ ounces)
whole-­wheat flour
1 teaspoon
baking soda
½ teaspoon
salt

In medium bowl, whisk together all-­purpose flour, whole-­wheat flour, baking soda, and salt.

 
3
 
⅔ cup (4⅔ ounces)
sugar
½ teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg

In large bowl, whisk together sugar, cinnamon, and nutmeg. Transfer 2 tablespoons sugar mixture to small bowl and reserve for sprinkling.

 
4
 
1 cup
unsweetened applesauce
8 tablespoons
unsalted butter, melted and cooled
¼ cup (2 ounces)
apple cider or apple juice
1
large egg
1 teaspoon
vanilla extract

Add applesauce, melted butter, cider, egg, and vanilla to remaining sugar mixture in large bowl and whisk until well combined.

 
5
 

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.

 
6
 

Spray ¼-­cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle reserved sugar mixture evenly over batter in each muffin cup.

Portioning atter for Muffins 3up

Spray measuring cup or measuring spoon needed for portioning in recipe with vegetable oil spray.

Scoop batter with greased measuring cup or spoon and scrape off any extra batter that is dripping from the bottom or overflowing on top. This ensures that all muffins will be equal in size and that there will be enough batter to fill all muffin tin cups.

Pour batter into muffin tin cup, using a rubber spatula to scrape batter from measuring cup or spoon if needed.

 
7
 

Place muffin tin in oven. Bake until muffins are deep golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.

 
8
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.

 
9
 

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.