Cherry Applesauce Muffins
Craving a sweet treat with a healthy twist? Look no further than Cherry Applesauce Muffins! These fluffy muffins are bursting with juicy cherries and a touch of apple, all thanks to the use of wholesome applesauce. They're perfect for a satisfying breakfast on-the-go or a delightful afternoon pick-me-up with a cup of tea.
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Servings: 24 muffins
Calories: 77kcal
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup unbleached white flour
- 1/2 cup wheat bran
- 2 1/2 teaspoons baking powder
- 1/2 cup brown sugar
- 1 teaspoon cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup dried cherries
- 1 cup applesauce
- 1 1/4 cups milk
- 1 egg
Instructions
- Preheat the oven to 375 degrees. Add all the dry ingredients to a large bowl and whisk together until they are a uniform color and consistency. Gentle whisk fluff the flour and otheringredients to make beautiful muffins.1 1/2 cups whole wheat flour, 3/4 cup unbleached white flour, 1/2 cup wheat bran, 2 1/2 teaspoons baking powder, 1/2 cup brown sugar, 1 teaspoon cocoa powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt
- Whisk together the wet ingredients (applesauce, milk and egg) in another bowl. I use my extra large liquid measuring cup to avoid dirtying yet another dish for this.1 cup applesauce, 1 1/4 cups milk, 1 egg
- Add the cherries to the dry ingredients and mix it up. I use my (clean) hands for this, which also helps separate the cherries so they no longer stick to each other. Once this is completed, make a well in the center.1 cup dried cherries
- Pour the liquid ingredients into the dry ingredients. Use a large spatula to very gently fold them together until they are just combined. Do not overmix them to avoid having holes form inside your muffins and to keep them from being rubbery.
- Pour the batter into your muffin tins. Make sure they are greased or use muffin papers. Fill them about three quarters full or a little more. If you end up a little short on muffin batter for one batch, put just a little water into each of the empty cups so that your muffin tins don’t warp.
- Bake for 15-20 minutes. Cool in the muffin tins for 10 minutes before removing them to cool completely.
Notes
- If you don’t have whole wheat flour, you can use all white flour, but you’ll have to add an extra 1/4 cup to the amount listed (2 1/2 cups total).
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1muffin | Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 78mg | Potassium: 78mg | Fiber: 2g | Sugar: 9g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.