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Applesauce Pecan Muffins

Updated February 23, 2016
(1 Votes)

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If you are ambitious and make pots of applesauce come autumn, be sure to save some to add to these muffins. Rich sour cream anchors the flavor, and my favorite apple pie spices give these beauties a winter holiday feel. Do not overwork the muffin batter or you will have a tough muffin; stir until the dry ingredients are just incorporated into the wet ingredients. If you don’t have fresh applesauce on hand, a good-quality store-bought brand will do just fine.

Makes10 muffins

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet

Recipe Courseside dish, snack

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Mealbreakfast, brunch, snack, tea

Taste and Texturenutty, spiced, sweet

Type of Dishmuffins

Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 large egg
  • ½ cup sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup applesauce, preferably homemade
  • ¾ cup coarsely chopped pecans
  • 10 pecan halves

Instructions

Preheat the oven to 400°F. Grease 10 regular muffin cups or line them with paper liners.

Combine the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg in a bowl. Stir well and set aside.

In another bowl, beat the egg and the sugar together until well combined. Stir in the melted butter, sour cream, vanilla, and applesauce.

Add the dry ingredients to the liquid, and stir with a woodern spoon until just combined. Stir in the chopped pecans.

Fill the muffin cups three-quarters full with batter. Top each muffin with a pecan half. Bake in the center of the oven until a wooden pick inserted in the center comes out just clean, 20 minutes.

Cool the muffins in the pan on a wire rack for 15 minutes. Then unmold them onto a rack to cool completely.

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These have a great spiced flavor and are light and fluffy. And my kids liked them a lot, which is important!

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