Apple and Walnut Muffins

Sweet, nutty, delicious and made for fresh muffins whenever you're in the mood. These Apple Walnut muffins made with applesauce are super moist and a great way to use canned applesauce.

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Author: Katie Chase

Ingredients

1/4 cup Soft Butter room temperature or slightly melted
1 cup Light Brown Sugar
1 tsp Vanilla Extract
1 pinch salt
2 eggs
2 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 1/4 cup Apple Sauce
1/4 cup Milk
1/2 cup Chopped Walnuts

Instructions

1. If baking immediately, preheat oven to 350F. Line muffin tin with cupcake/muffin liners. If making to freeze, use liners or grease tin for easy removal once frozen.
2. Cream butter, brown sugar, vanilla, and salt.
3. Lightly beat eggs with a fork and then add to creamed mixture from step 2. Fold in applesauce.
4. Combine dry ingredients in a separate bowl and whisk.
5. Add dry ingredients to wet ingredients, using milk as needed to help combine. Batter should bit slightly thicker than a cake batter - not dry.
6. Fold in walnuts.
7. Fill muffin slots 1/2-3/4 way full.
8. Freeze or bake right away. When baking, bake thawed batter at 350 for approximately 12 minutes.

Notes

Muffins can be made fresh or batch made and frozen in batter form. Have fresh muffins for days without the hassle of dishes.

Forget to pull out the butter? No problem. Just defrost for 10 second increments on a plate until softened.

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