Applesauce muffins

Ingredients

• 150 gplain flour
• 1 tsp (5 ml)bicarbonate of soda
• 1 tsp (5 ml)baking powder
• A pinchsalt
• 150 gunsweetened apple purée
• 50 mlsemi-skimmed milk
• 1medium egg
• 30 mlsunflower oil
• 1 tsp (5 ml)vanilla extract

Instructions

1. 1

   Mix the ingredients

   In a small bowl, stir together the flour, bicarbonate of soda, baking powder and salt. In a larger bowl, whisk the apple purée, milk, egg, sunflower oil and vanilla extract until smooth.

2. 2

   Combine the mixtures

   Add the dry ingredients to the wet mixture and fold until the flour is incorporated. A few small lumps in the batter are fine.

3. 3

   Fill the cases

   Divide the batter between cupcake cases. This makes 8 small muffins, or you can use larger cases.

4. 4

   Bake the muffins

   Bake for about 15–18 minutes at 200°C using conventional top and bottom heat.

5. 5

   Cool on a rack

   After baking, transfer the muffins to a wire rack and leave them to cool completely.

What are applesauce muffins?

Applesauce muffins are small baked cakes made with apple purée in the batter. Apple purée is widely used in home baking to add fruit flavour and moisture, and this version keeps the ingredient list simple and has no added sugar.

The combination of a little oil, milk and egg gives the muffins tenderness, while baking powder and bicarbonate of soda help them rise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 3g protein, 17g carbs, 4g fat.

The flour and apple purée provide most of the carbohydrates, while sunflower oil contributes much of the fat. The egg and milk add some protein, though each muffin remains modest in protein; serve it with yoghurt or another protein-rich food and fruit for a more balanced plate.

Choosing the ingredients

Apple purée: use unsweetened purée if you want to keep the recipe free of added sugar. Its own sweetness and flavour will vary with the apples and the brand.

Raising agents: the recipe uses both bicarbonate of soda and baking powder, so measure each carefully rather than substituting one for the other.

Mixing the batter

Dry ingredients: stir the flour, bicarbonate of soda, baking powder and salt together first so they are distributed through the batter.

Gentle folding: once the dry mixture meets the wet ingredients, fold only until the flour disappears. A few lumps are preferable to prolonged mixing, which can make muffins firmer.

How to judge doneness

Look for tops that have risen and set, with a lightly coloured surface. The recipe gives a baking time of about 15–18 minutes, but the exact time can vary with the size of the cases and the oven.

Small muffins will bake more quickly than larger ones, so keep an eye on them towards the end of the stated time.

Choosing muffin cases

Small cases: dividing the mixture into 8 small portions follows the recipe as written. Keep the portions even so the muffins finish baking at around the same time.

Larger cases: you can make fewer, bigger muffins, but the baking time may need to be longer than the stated 15–18 minutes.

Serving ideas

Let the muffins cool fully on a wire rack before serving; this gives their centres time to settle. They work well as a simple snack or alongside yoghurt and fresh fruit for a more substantial breakfast.

Recipe notes & tips

• Use unsweetened apple purée to match the recipe’s no-added-sugar description.
• Measure the flour without packing it down to avoid a dense batter.
• Fold the batter just until the flour is incorporated.
• Divide the mixture evenly so the muffins bake at a similar rate.
• Use the stated 15–18 minutes as a guide, especially if making larger muffins.
• Cool the muffins completely on a wire rack before storing.

Variations

• Add cinnamon: stir a little ground cinnamon into the dry ingredients for a warm spice note.
• Add chopped apple: fold small pieces through the batter for extra fruit texture.
• Add raisins: mix a small handful into the batter for pockets of sweetness.
• Use a different oil: replace the sunflower oil with another mild-flavoured oil.
• Make mini muffins: divide the batter among smaller cases and check them earlier.

Common mistakes to avoid

• Overmixing the batter: fold only until the flour is incorporated to help keep the muffins tender.
• Uneven portions: divide the batter consistently so the muffins finish baking together.
• Assuming larger muffins need the same time: allow extra baking time and check them as they bake.
• Skipping the cooling rack: move the muffins out of the tin so they can cool evenly.
• Using sweetened purée unintentionally: check the label if you want to avoid added sugar.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or in a low oven until warmed through.

Frequently asked questions