A good snack to keep on hand, these mini muffins can be stored at room temp for a few days or frozen so you can have them whenever you need them.
Fun Fact: The Oldest Apple
There are many kinds of apples—from McIntosh to Pink Lady, from Fuji to Golden Delicious. Which ones are your favorites?Applesauce Mini Muffins
Makes 24 mini muffins- 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
- 1/2 cup (3 1/2 ounces) sugar, plus extra for sprinkling
- 1/4 cup apple cider or apple juice
- 1 large egg
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
In a medium bowl, whisk applesauce, melted butter, sugar, cider, and egg until well combined.
Add applesauce mixture to flour mixture and use a rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.
Scoop the batter into each muffin tin cup with 2 spoons (fill muffin cups to the top). Sprinkle the top of the muffins with a little extra sugar.
Bake until muffins are deep golden brown and a toothpick inserted in the center of one muffin comes out clean, 12 to 14 minutes.
Place muffin tin on a cooling rack and let muffins cool for 15 minutes. Gently wiggle muffins to loosen from muffin tin and transfer directly to the cooling rack. Let muffins cool for at least 5 minutes.