Whole Wheat Apple Muffins

Recipe by Susan Reid

Applesauce and whole grain flour bake up very well together. The liquid from the applesauce softens the bran in the flour, and the flavors combine to make a sweet, nutty background note. Mixed up with ginger and cinnamon, nuts and raisins, these intensely apple-flavored muffins have a bit of crunch and hints of spice.

20 mins
25 to 27 mins
47 mins
12 muffins
Whole Wheat Apple Muffins


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  1. Preheat the oven to 350°F. Line the wells of a 12-cup muffin tin and grease the insides of the papers.

  2. In a large mixing bowl, beat the butter and sugar until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in the applesauce and boiled cider (or apple juice concentrate).

  3. Add the baking powder, baking soda, salt, cinnamon, ginger, and flour to the wet ingredients and mix until combined. Scrape the bowl and stir in the raisins, apples, and nuts.

  4. Scoop the batter into the prepared pan, filling each well almost to the top. Sprinkle with cinnamon sugar. Bake for 25 to 27 minutes, until a paring knife inserted in the center of one of the muffins in the middle of the pan comes out clean.

  5. Remove the muffins from the oven and place them on a rack for 10 minutes. After this rest, take the muffins out of the pan and return them to the rack to finish cooling completely.

  6. Store leftovers wrapped at room temperature for up to three days; freeze for longer storage.