Apple Sauce Crumb Topping Muffins
Breakfast fall muffins. Apple Sauce Crumb Topping Muffins are the ultimate fall easy muffin recipe. All you need is one bowl to whip up a batch of these delicious breakfast baked goods. Using unsweetened apple sauce to make this recipe instead of using whole apples and grating them makes this muffin recipe a heck of a lot easier.
Making this recipe early on in the week is wonderful because throughout the week you have something sweet and delicious. In our house we always have a baked good of the week. This week it was these amazing apple sauce crumb topped muffins. They are almost done and I just baked them 2 days ago. When something is really really good in our kitchen it doesn’t last very long. I take it as a compliment.
Unsweetened apple sauce in baking has so many wonderful qualities. It makes your baked goods more moist without using more fat or sugar. Not only does it make your baked goods more moist but it also helps to add flavor. Since these muffins are an apple fall flavor the apple sauce works perfectly. Add a few spices and thats all you need. No need to add too much sugar to this recipe because the spices add so much flavor. Also since we are in the middle of holiday season laying off the super sweet and sugary items is a good thing.
Make a batch of these deliciously easy apple sauce muffins. You are guaranteed to love them.
Apple Sauce Crumb Topped Muffins
- 4 TBLS Unsalted Butter soft
- 1/4 cup Brown Sugar
- 1 container Unsweetened Apple Sauce
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Sea Salt
- 1/2 cup All purpose flour
- 1/2 cup Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 large Egg
- 2 TBLS Unsalted butter melted
- less than 1/4 cup Brown Sugar
- 1/4 cup All purpose flour
- 1 tsp Ground Cinnamon
1. Preheat the oven to 425 degrees and line a muffin tin with muffin liners.
2. In a stand mixer, cream together the butter and sugar for 1 minute. Scrape down the sides of the bowl. Add the unsweetened apple sauce and egg. Turn the mixer on low and break apart the egg yolk.
3. In a separate bowl mix together all the dry ingredients. With the mixer on low begin to add in the dry ingredients into the wet ingredients. Keep mixing a batter if formed.
4. Scoop the batter into the lined muffin tins. Fill about 2/3rds full.
5. To make the crumb topping, melt the butter. Add the remaining ingredients to the melted butter and mix together until a paste is formed. Spoon even amounts on top of the muffin.
6. Place the muffins in the oven and lower the heat to 350 degrees. Bake for 16-18 minutes.