Applesauce Muffins

Photo by Rebecca M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 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 Note Muffins can be refrigerated in airtight containers up to 2 days.

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