My hunt for a recipe that used up applesauce all began when my husband and I found out that he was going to be unemployed for an indeterminate amount of time. “Necessity is the mother of invention.” I knew I was able to buy fresh apples from Allred Orchards at a steep discount, so the next question was what to do with these apples. Well one easy solution was to make jars and jars of applesauce. We now have jars and jars of applesauce. Actually too many jars of applesauce that it isn’t feasible to think we’ll just eat the applesauce. I needed a reliable recipe and “stat”! I found an applesauce muffin recipe on the Simple As That blog that completely solved my applesauce abundance problem. Given the size of my applesauce jars (pint mason jars), I’ve been doubling the recipe.
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups raw applesauce
- 3 1/2 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350ºF (since I live at 5,000 feet I add an extra 5ºF).
- Cream butter and sugar.
- Beat in eggs one at a time until fluffy.
- Add applesauce and mix.
- In a separate bowl, combine flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet ingredients.
- Line two 12-cup muffin / cupcake pans with baking cups.
- Add dough to muffin tins, using a #20 (1.75 oz / 3.5 tablespoons) scooper.
- Bake for approximately 25 minutes or until golden.
- While the muffins are still warm, dip in melted butter and then in the cinnamon sugar mixture.
- Devour uncontrollably.
- Now if you don’t plan on eating all the muffins at once, they’ll keep in your freezer.