It’s been almost a year from the day I first tried this recipe and decided its “blog worthy”. Although apple season actually starts in September and continues until the end of winter, apples are available to buy all year round. So practically you can bake these muffins whenever you want but I would suggest to do it now, while apples are still in season, because they actually taste better.
Have one of these Olive Oil Applesauce Muffins for breakfast and you’ll see that it can make your morning better. Muffins are a great breakfast option actually because they are just standing there waiting for you to wake up. It’s not like pancakes or waffles (oh, how I love waffles!) or toasts that require some amount of last minute cooking. With muffins all you have to do is stretch out your hand and grab one to enjoy with your morning coffee, milk, tea or juice.
In my last video we talked about the Creaming Method of making cakes. For muffins I prefer using vegetable oil (olive oil usually) or melted butter and all I do is mix all ingredients together in a large bowl. First, I combine liquids and then add dry ingredients like flour and baking powder.
That is actually because, at least in my opinion, muffins are not supposed to have the same crumbly texture cakes have (read more about it here).Now, let’s talk applesauce. For those who wonder, applesauce is actually a puree made of boiled apples. In some countries you can find applesauce in stores but making your own at home is really easy. Many recipes call for spices, sugar or honey and other flavorings like vanilla. Usually, I make applesauce to use in baking so I don’t use any spices or sweeteners as all these will be added to the recipe directly later on. Applesauce is used for flavor but also for its properties. It is a good substitute for butter and oil in some recipes, although I find it’s better to substitute half quantity of butter or oil and not go the whole way (read this detailed post from Cupcake Project blog).
- For 12 muffins
- 2 large (or 3 medium apples) washed, peeled, cored and cut into cubes
- 1/4 cup of water (or apple juice)
- 1/2 tsp of lemon juice
- 2tbsp brown sugar
- 2tbsp extra virgin olive oil
- 40g / 1.40oz walnuts
- 2tbsp all-purpose flour
- 2 medium sized eggs, at room temperature
- 2tbsp extra virgin olive oil
- 5tbsp whole milk, at room temperature
- 200g / 7oz unsweetened applesauce, at room temperature
- 120g / 4.20oz brown sugar
- ½ a lemon zest
- 1 tsp vanilla extract
- 1 tsp cinnamon
- A pinch ground cloves, optional
- 1/8 tsp ground nutmeg
- 250g / 8.80oz all-purpose flour
- 2tsp baking powder
- Combine ingredients together is a saucepan place over medium heat. After mixture reaches boiling point reduce temperature and simmer until apples are soft. Mash big apple chunks using a fork or blend until smooth. Set aside to cool.
- Place all ingredients in a food processor and process. Set aside.
- In a large bowl combine eggs, olive oil, milk, applesauce, sugar, lemon zest, vanilla and spices. Whisk until well combined.
- Sift in flour and baking powder and whisk until fully incorporated.
- Line a 12 tray cupcake/muffin pan with paper liners. Fill lined muffin tins 3/4 full. Cover top with walnut topping. Bake in a conventional preheated oven at 180oC / 350o F (160oC / 325oF for convection/fan) for 25-30 minutes or until an inserted skewer comes out clean.
- Remove pan from oven. Allow muffins cool in the pan for 10 minutes. Then transfer on a cooling rack to cool completely.
- - Instead of all-purpose flour you can use cake flour for this recipe. You can also skip all-purpose flour and baking powder and use self-rising flour only.
- - I tend to add some lemon juice while making the applesauce to avoid excessive apple browning.
This post is also available in: Greek