It’s a new year and we’ve got the opportunity for a fresh start. I always look forward to reviewing the past year. For me, it’s a good practice to assess what worked, what needs improvement then set my goals accordingly. One of the things I’m trying to do for myself and my family is to incorporate healthier ingredients into the foods we like. This past weekend, I did just that. I took a great recipe for applesauce muffins and changed it up by using whole wheat flour. 
At this point, I was very happy with my recipe and just needed my taste testers approval. As the tempting smell of my baking filled my kitchen, the guys started to wonder in and inquire as to what I was cooking. I could tell I was on the right track because I’d already gotten their approval on the smell alone!
The outcome of my whole wheat experiment is this – success! Everyone loved the muffins, so much so, that per their request, I made a second batch the next morning. Small steps forward turn into big accomplishments. Even a small tweak like changing a recipe to be a little bit healthier can have a positive impact on our eating habits. It’s a goal I’m happy to embrace.
Whole Wheat Applesauce Muffin Questions, Answered
Applesauce is the secret to keeping whole wheat muffins moist and tender. Whole wheat flour can make baked goods feel dense, but applesauce adds natural sweetness and moisture that keeps every bite soft. The light, fresh apple flavor is a beautiful complement to the heartier flour.
When made the right way, absolutely. These have a warm, nourishing texture with a cinnamon sugar coating that makes them taste like a treat — not health food. My family loved them so much they asked me to make a second batch the very next morning.
Yes! These bake up beautifully and keep well. Store in an airtight container at room temperature for a day or two, or in the refrigerator for up to 4 days. Warm them slightly before serving for that fresh-baked feel.
Once the muffins come out of the oven, I dip the tops in melted butter and roll them in a cinnamon sugar mixture. It creates a sweet, slightly crunchy coating that takes these muffins from good to truly special. It’s a simple finishing touch that makes all the difference.
Equipment
Ingredients
- ½ cup butter - softened
- ½ cup sugar
- 2 eggs - room temperature
- ¾ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 and ¾ cup whole wheat flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ cup butter - melted
- ½ cup sugar
- ½ teaspoon ground cinnamon
Instructions
- Heat oven to 350 degrees.
- Using a hand or stand mixer, cream together sugar and butter. Add eggs one at a time, mixing well. Add in applesauce and vanilla, mix.
- In a separate bowl, sift together flour, baking powder and salt. Combine dry ingredients with wet and mix until incorporated. Spoon into muffin tin that has been coated with non-stick spray. Bake for 15 minutes (test for doneness with a toothpick inserted into middle of muffin.) Remove muffins from pan and cool.
- Mix together sugar and cinnamon. Dip each muffin into melted butter then into cinnamon sugar. Makes 12 muffins.
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Delicious!
Just wondering if you substitute the whole wheat flour with all purpose if the measurement would be the same. Thanks.