Recently, I combined three of my favorite recipes to make these delicious muffins. It seems I have been making granola and applesauce quite regularly these past few months. Often, I have a little bit of each left after making lunches for the week. About a month ago, I decided to put the scraps to use by incorporating them into a muffin recipe. I folded the chunky homemade applesauce into a basic muffin recipe and sprinkled granola over the top of each muffin. My granola recipe has a bit of maple syrup in it so it adds another layer of flavor to the crunchy topped muffins. (Substitute your own favorites, if you would like.)
These muffins look and smell delicious as they come out of the oven. It’s hard to resist brewing a hot cup of coffee and sitting down with one of these gems in the early morning hours, as a new day begins.
Granola Topped Apple Morning Muffins
1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped pecans, optional
Granola for topping
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugars together. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture. Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle granola over individual muffins. Bake for 20-25 minutes or until a toothpick comes out clean. This makes about 2 dozen regular-sized muffins.
Here is the link for the chunky applesauce and granola topping