This big cinnamon applesauce muffins were the culmination of (1) not wanting to go to the grocery store, (2) I had about a cup of applesauce left in my baking pantry, and (3) I wanted to play with my new giant muffin pan! As an added bonus, I love the fragrance of cinnamon wafting from the kitchen into the living room. This is a quick batter to whip up and pop in the oven, so you can prepare them and start eating within an hour if need be.
Looking for other muffin options? Try my basic vanilla muffins, chocolate chip muffins, or morning glory muffins.
Prep Time 5-10 minutes
Cook Time 25-30 minutes
Serves 6 muffins
Ingredients
Muffins
2 c all-purpose flour
1 tsp baking powder
1/2 tsp each baking soda and cinnamon
a pinch of salt
1/2 c unsalted butter, melted and cooled
2 large eggs
1 c unsweetened applesauce
1/2 c granulated sugar
1/4 c brown sugar, lightly packed
Cinnamon-Sugar Topping
2 tbsp granulated sugar
1 tsp cinnamon
Preparation
Preheat the oven to 425 F. In a small bowl or ramekin mix together the cinnamon-sugar topping, then prepare your muffin tin with baking spray, butter, or line with paper liners.
Using a medium bowl add the flour, baking powder, baking soda, cinnamon, a pinch of salt, then stir with a whisk to thoroughly combine.
In a separate medium bowl whisk together the melted butter, eggs, applesauce, and sugars. The mixture is going to look curdled, but that’s totally okay!
Combine the wet ingredients with the dry ingredients, then stir together until just combined. The batter will be lumpy.
Spoon batter into your prepared muffin pan (I used about a half cup of batter per muffin in my big pan.). Bake at 425 F for 5 minutes, then reduce the heat to 350 F and bake an additional 20-25 minutes, for a total bake time of 25-30 minutes (mine happened to be done after 25 total minutes).
Let these big cinnamon applesauce muffins cool in the pan for 10 minutes, sprinkle your cinnamon sugar topping over the muffins, then transfer to a cooling rack for at least 5 more minutes before serving.
For standard (12-cup) muffin pans you should reduce the total baking time to 18-20 minutes. The first 5 minutes at 425 F, then reduce the heat to 350 F and continue baking for 13-15 minutes.
For mini-muffin pans bake at 350 F the entire time for 11-12 minutes.
Store any leftover muffins covered at room temperature for 5 days, refrigerated for a week, or freeze them for up to 3 months.