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Applesauce Muffins
Recipe Summary
Yield: Makes 18
Ingredients
Ingredient Checklist
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
4 large eggs
Apple-Cider Applesauce or 1 1/2 cups store-bought applesauce
1 cup toasted pecans, chopped
1 package (8 ounces) cream cheese, room temperature
Cook's Notes
Muffins can be refrigerated in airtight containers up to 2 days.
Gallery
Applesauce Muffins
Recipe Summary
Yield: Makes 18
Gallery
Applesauce Muffins
Applesauce Muffins
Applesauce Muffins
Recipe Summary
Yield: Makes 18
Recipe Summary
Yield: Makes 18
Yield: Makes 18
Makes 18
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 8 ounces (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 4 large eggs
- Apple-Cider Applesauce or 1 1/2 cups store-bought applesauce
- 1 cup toasted pecans, chopped
- 1 package (8 ounces) cream cheese, room temperature
Directions
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.
Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.
Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.
Cook's Notes
Muffins can be refrigerated in airtight containers up to 2 days.
Cook’s Notes
Muffins can be refrigerated in airtight containers up to 2 days.
Reviews (7)
Add Rating & Review
116 Ratings
5 star values:
20
4 star values:
28
3 star values:
53
2 star values:
14
1 star values:
1
Reviews (7)
Add Rating & Review
116 Ratings
5 star values:
20
4 star values:
28
3 star values:
53
2 star values:
14
1 star values:
1
Add Rating & Review
116 Ratings
5 star values:
20
4 star values:
28
3 star values:
53
2 star values:
14
1 star values:
1
116 Ratings
5 star values:
20
4 star values:
28
3 star values:
53
2 star values:
14
1 star values:
1
116 Ratings
5 star values:
20
4 star values:
28
3 star values:
53
2 star values:
14
1 star values:
1
- 5 star values:
- 20
- 4 star values:
- 28
- 3 star values:
- 53
- 2 star values:
- 14
- 1 star values:
- 1
Martha Stewart Member
Rating: 3 stars
10/05/2012
I only used 1/2 cup granulated sugar in the muffin part of the recipe. I also subbed brown rice flour for all-purpose flour, neufchatel cheese for cream cheese and only 2/3 cup brown sugar for the frosting. The muffins were still sweet enough. My kids loved them.
Martha Stewart Member
Rating: Unrated
10/22/2011
These muffins are great! The cream cheese, brown sugar and butter frosting is the best, ever! Whenever I make these I always have someone ask for the recipe. These are my fall favorites!
Martha Stewart Member
Rating: Unrated
09/21/2011
muffins apple
Martha Stewart Member
Rating: Unrated
07/28/2009
Why does the recipe specify store-bought applesauce?
Martha Stewart Member
Rating: Unrated
10/05/2008
These are excellent. The perfect Autumn treat, with all of the seasons flavors...cinnamon, nutmeg and cloves. And the icing is great I had enough to ice a snack cake as well.
Martha Stewart Member
Rating: Unrated
05/02/2008
can you change the recipe for a diabetic?
Martha Stewart Member
Rating: Unrated
04/07/2008
Nutritional info, please?
Martha Stewart Member
Rating: 3 stars
10/05/2012
I only used 1/2 cup granulated sugar in the muffin part of the recipe. I also subbed brown rice flour for all-purpose flour, neufchatel cheese for cream cheese and only 2/3 cup brown sugar for the frosting. The muffins were still sweet enough. My kids loved them.
Rating: 3 stars
Rating: Unrated
10/22/2011
These muffins are great! The cream cheese, brown sugar and butter frosting is the best, ever! Whenever I make these I always have someone ask for the recipe. These are my fall favorites!
Rating: Unrated
Rating: Unrated
09/21/2011
muffins apple
Rating: Unrated
07/28/2009
Why does the recipe specify store-bought applesauce?
Rating: Unrated
10/05/2008
These are excellent. The perfect Autumn treat, with all of the seasons flavors...cinnamon, nutmeg and cloves. And the icing is great I had enough to ice a snack cake as well.
Rating: Unrated
05/02/2008
can you change the recipe for a diabetic?
Rating: Unrated
04/07/2008
Nutritional info, please?
All Reviews for Applesauce Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Applesauce Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
