Applesauce Muffins

Yields: 18 Muffins

Ingredients

    • 2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground nutmeg
    • 1/8 teaspoon ground cloves
    • 8 ounces (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1 1/2 cups packed light-brown sugar
    • 4 large eggs
    • 1 1/2 cups store-bought applesauce
    • 1 cup toasted pecans, chopped
    • 1 package (8 ounces) cream cheese, room temperature

Directions

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
  2. Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.
  3. Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.
  4. Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.

Cook’s Note

Muffins can be refrigerated in airtight containers up to 2 days.

http://www.marthastewart.com/352642/applesauce-muffins?czone=food%2Fbrunch-center%2Fbrunch-baked-sweets&gallery=275240&slide=352642&center=276953

Applesauce Muffins

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