Moist Applesauce Crumb Muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 339kcal

Author: Jazzmine Woodard

Soft and delicately light spiced apple muffins with a crunch brown sugar streusel topping

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Equipment

Ingredients

For the Muffins

2 ⅓ cup unsweetened applesauce
⅔ cup unsalted butter melted
½ cup brown sugar
1 egg plus one egg yolk
1 ½ tablespoon maple syrup
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground nutmeg
¾ teaspoon fine sea salt

For the Crumb Topping

½ cup brown sugar
½ cup all-purpose flour
6 tablespoons unsalted butter melted
1 teaspoon ground cinnamon
½ teaspoon fine sea salt

Instructions

Preheat oven to 350 degrees F. Line a 12-count cupcake pan with paper liners and set aside.
Make the Muffin Batter: Add applesauce, butter, brown sugar, egg and egg yolk, and maple syrup to a mixing bowl and stir until combined.
2 ⅓ cup unsweetened applesauce, ⅔ cup unsalted butter, ½ cup brown sugar, 1 egg, 1 ½ tablespoon maple syrup
In another bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon ground nutmeg, ¾ teaspoon fine sea salt
Add flour mixture to applesauce mixture and stir until just combined, scraping down the sides of the bowl as you go. Do not over mix the batter.
Make the Crumb Topping: In another bowl, mix together brown sugar, flour, butter, cinnamon, and salt until a crumbly topping forms.
½ cup brown sugar, ½ cup all-purpose flour, 6 tablespoons unsalted butter, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
Assemble and Bake: Divide the muffin batter evenly between the lined cupcake wells, then sprinkle the crumb topping mixture over top, and gently press it into the batter.
Bake the muffins for about 25 minutes or until a toothpick inserted in the center-most muffins comes out clean. Cool in pan until comfortable to handle (about 20 minutes), then transfer to a wire cooling rack or serve warm.

Notes

Preparation

Mix the batter ingredients until just combined with no dry pockets remaining. Don't over mix it, as this can result in stodgy muffins.

Modifications

This recipe makes 12 standard-sized muffins, six jumbo apple streusel muffins or 24 mini muffins.

Use dairy-free butter and plant-based egg options to make the muffins vegan.

Storage

Store at room temperature in a bread box or loosely wrap each muffin in a couple layers of paper towels, then store in an airtight container. They will keep for up to four days. Reheat in the oven or air fryer for the best texture if you want to enjoy them warm.

Cool the muffins to room temperature, then wrap each one in plastic wrap or aluminum foil and place into an airtight, freezer-safe container. Once frozen, they'll keep for up to three months. Thaw on the counter at room temperature or in the oven for a few minutes at 350 degrees Fahrenheit.

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