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A close-up of several nut muffins on a cooling rack, with one muffin partially eaten.

Cinnamon Walnut Applesauce Muffins

Author: Jessica Haggard
A full cup of chopped walnuts goes right into the batter of these applesauce muffins, which stay soft for days without any help from extra oil. Pantry staples only, and no apples to peel or chop.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 251 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350 °F . Grease a 12-cup muffin pan. If you are using liners, spray them lightly with cooking oil, because the muffins stick a little while warm.
  • Whisk the flour, sugars, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl.
    A metal bowl filled with a mound of flour.
  • Mix the eggs, applesauce, milk, butter, and vanilla in a second bowl.
    A stainless steel bowl filled with a light brown, smooth liquid mixture.
  • Pour the wet ingredients into the dry bowl. Stir just until combined. Fold in the walnuts.
    A stainless steel bowl filled with thick, light brown batter.
  • Divide the batter evenly between the muffin cups, filling each one all the way full.
    A muffin tin with twelve wells filled with raw muffin batter, ready to be baked.
  • Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean. Let rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
    A batch of applesauce muffins rests on a cooling rack, with one muffin on top showing its crumb and nut pieces inside.

Notes

Use unsweetened applesauce. If you only have sweetened, pull the granulated sugar back slightly.
Stir only until the flour streaks disappear. Overmixing makes the muffins dense.
Serve: Serve warm with scrambled eggs and bacon, or split and buttered on a weekday morning.
Store: Cool completely, then store airtight at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months. Warm at 350F until heated through.
 

Nutrition

Serving: 1muffinCalories: 251kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 249mgPotassium: 116mgFiber: 2gSugar: 16gVitamin A: 188IUVitamin C: 0.3mgCalcium: 57mgIron: 2mg
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