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Chunky Applesauce Muffins combine apples, oats, ground cloves, nutmeg, and all spice to create deliciously filling and hearty muffins which are perfect for breakfast, brunch or afternoon snacking.
Chunky applesauce muffins are inspired by the tastes of Ireland. Slivered almonds, currants and golden raisins add texture to these wholewheat applesauce muffins.
Today's fabulous, muffin recipe was sent to me by Laura McGuinn from Raleigh, North Carolina.
She is aproud Irish-American who enjoys exploring and learning about all things Irish, and sincerely wants to 'get to know' Ireland like a long lost friend.
This is a reader recipe submission. Let me tell you about this wonderful, new feature on my blog.
Table of Contents
- Reader Recipe Submissions
- Apple Muffins
- Chunky Applesauce Muffins by Laura
- Instructions for Preparing the Batter
- Recipe Card for Chunky Applesauce Muffins
Reader Recipe Submissions
Today I am very pleased to introduce a new section on my blog called Reader Recipes. I
f anyone would like to share a personal recipe with an Irish twist, then why not submit them to me. You'll find a form at the end of this blog post. I would love to use this website as a forum for sharing our Irish kitchen secrets, with all those who truly appreciate Irish food and cooking.
Check out the lower menu bar beneath the website logo. Under the "Cooking" section, a new drop down "Reader Recipes" tab appears, where I will file all of your delicious submissions.
Apple Muffins
Laura's recipe today is for delicious Chunky Applesauce Muffins, adapted from her mother's recipe.
In my opinion, Laura's use of oats, ground cloves, nutmeg and all spice, definitely gives these muffins an Irish flare, with a distinct aroma of Ireland's favorite baking spices.
And so without further ado, here is her wonderful recipe.
Chunky Applesauce Muffins by Laura
This is a modified version of my mum's super delicious Applesauce Cake, trying to make it slightly healthier...and maybe just a wee bit Irish. By the way, I like using stainless steel mixing bowls for this recipe.
Cream together
- 1 stick (½ cup) softened unsalted butter
- ½ cup white sugar
- ¼ cup brown sugar
Add and Cream Thoroughly
- 1 cup unsweetened applesauce
- 1 egg
Set aside. Next blend together in a separate bowl...
- 1 cup (120 grams.) whole wheat flour
- 1 cup (80 grams) organic whole grain quick oats
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice (adjust spices to taste)
Set aside. Next prepare the chunks.
- ½ cup (60 grams) slivered or chopped almonds
- ¼ cup (30 grams) currants
- ¼ cup (40 grams) sultanas (golden raisins)
Instructions for Preparing the Batter
- This would be a good time to go ahead and preheat oven to 350F.Turn wet mixture into dry mixture and blend together well, making sure everything is moistened.
- Dump in all the nuts and fruits, stirring together till chunks are evenly distributed throughout batter.
- Prepare a 12 cavity muffin tin. You can grease/butter if you want, spray with non-stick cooking spray…or simply line with recycled baking papers. This time, I used silicone shamrock shaped muffin bakers from A.C. Moore, and sprayed each cavity lightly with canola based non-stick cooking spray.
- Pour batter in muffin cavities about ⅔ full…or until all the batter is used up.
- Make sure oven is preheated to 350F before baking. I always use an oven thermometer too.
- Bake for 17 minutes, turn half way round and bake another 17 minutes. Oven temps and times may vary, of course, allow for some flexibility.
- Remove from oven and check multiple muffins (especially the biggest ones) with a toothpick. If it comes out clean & dry…they’re done!
- Place muffins on cooling rack (I always use paper towels under the muffins too) until completely cooled.
These little beauties are excellent to have with breakfast or tea, along with butter, jam, cream, whatever you like...or just enjoy one by itself as a snack.
My personal favorite way to eat this muffin is actually to mix it with about ½ cup of 2% small curd cottage cheese. Super yummy!!
Recipe Card for Chunky Applesauce Muffins
Here is the printable recipe card ...
Chunky Applesauce Muffins
Chuky dried fruit and almonds give texture to these delicious wholewheat applesauce muffins.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Applesauce, Muffins, Wholewheat
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Calories: 235kcal
Ingredients
- 4 ounces unsalted butter 1 stick softened
- ½ cup white sugar
- ¼ cup brown sugar
- 1 cup unsweetened applesauce
- 1 egg
- 1 cup whole wheat flour
- 1 cup organic whole grain quick oats
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ cup slivered almonds
- ¼ cup currants
- ¼ cup golden raisins sultanas
US Customary - Metric
Instructions
In a large bowl cream together the butter and white and brown sugars.
Add the applesauce and egg and mix thoroughly.
Sift the flour, leavening agents and spices together.
Combine almonds, currants and golden raisins.
Preheat the oven to 350° F or 180°C.
Turn the wet mixture into the dry mixture and blend together well, making sure everything is moistened. Dump in all the nuts and fruits, stirring together till chunks are evenly distributed throughout batter.
Prepare a 12 cavity muffin tin. by lining it with recycled baking papers.
Pour the batter in muffin cavities about ⅔ full, using up all of the batter.
Bake for 17 minutes, turn half way round and bake another 17 minutes. Oven temperatures and times may vary. Remove from oven and check multiple muffins, especially the biggest ones, with a toothpick. If it comes out clean and dry., they're done!
See AlsoBetter No-Knead Bread RecipePlace muffins on cooling rack until completely cooled.
Nutrition Facts
Chunky Applesauce Muffins
Amount Per Serving
Calories 235Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg11%
Sodium 126mg5%
Potassium 173mg5%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 19g21%
Protein 4g8%
Vitamin A 266IU5%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tried this recipe?Mention @IrishAmericanMomBlog or tag #irishamericanmom!
A big thank you to Laura for her fabulous recipe submission. I will definitely be baking these for my muffin-loving munchkins.
I really enjoyed Laura's baking tips, especially her recommendation for using metal bowls, and the need to check multiple muffins to see if they are really done. Those big ones can be tricky. I sometimes pick out the smaller ones when they are done, and pop the big ones back in the oven for an extra few minutes.
Wishing you all happy baking and I look forward to learning from all the wonderful Irish cooks out there. So don't wait! Send in your recipes and photos of your scrumptious Irish grub.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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