Muffins can be stored at room temperature in a zipper-lock bag for up to three days or frozen for up to one month. If muffins are frozen, thaw at room temperature, and then refresh muffins by placing them on a rimmed baking sheet and warming them in a 300-degree oven for about 10 minutes.
Makes 24 mini muffins
Total Time: 45 minutes
Gather Equipment:
- Dry measuring cups
- Measuring spoons
- Small microwave-safe bowl and plate
- Liquid measuring cup
- 24-cup mini muffin tin
- 2 bowls (1 large, 1 medium)
- Whisk
- Rubber spatula
- 2 spoons
- Toothpick
- Oven mitts
- Cooling rack
- Vegetable oil spray
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened applesauce
- 8 tablespoons unsalted butter, melted and cooled (see page 10 for how to melt butter)
- 1/2 cup (3 1/2 ounces) sugar, plus extra for sprinkling
- 1/4 cup apple cider or apple juice
- 1 large egg
Whisk dry: In large bowl, whisk together flour, baking soda, salt, and cinnamon.
Whisk wet: In medium bowl, whisk applesauce, melted butter, sugar, cider, and egg until well combined.
Mix: Add applesauce mixture to flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.
Portion: Scoop batter into each muffin tin cup with 2 spoons (fill muffin cups to top). Sprinkle top of muffins with a little extra sugar.
Bake: Bake until muffins are deep golden brown and toothpick inserted in center of 1 muffin comes out clean, 12–14 minutes.
Cool: Place muffin tin on cooling rack and let muffins cool for 15 minutes. Gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 5 minutes.
Recipe reprinted with permission from “My First Cookbook” by America’s Test Kitchen. Published by America’s Test Kitchen.
