Delightful Apple Spice Muffins

I didn’t have any allspice so I just added extra cinnamon and sprinkled sugar on top since my applesauce was tart. It made enough for 12 muffins and they were delicious! Will definitely make again.

I used butter instead of margarine and I used half brown sugar and half white sugar. They turned out really good!

Easy and delicious! Would make again!

tasty and flavourful. will make again. added frozen blueberries for an extra something.

This is a very good recipe. We loved it. We grow olives and produce extra virgin olive oil. I’m always looking for traditional recipes that will work using olive oil, so I did that with this recipe, and they were being eaten as I was taking them out of the tins. Here is my adjustment: In lieu of the 1/2 cup of margarine, I used 1/4 cup + 2 Tbsp. of EVOO. We like spicier cupcakes, so I used 1.5 tsp. ground cinnamon and added 1/4 tsp. of vanilla. We have an apple tree on our farm and make our own apple sauce, so we used chunky for this, unsweetened, and it worked just fine. I sprinkled a little cinnamon and sugar on top of these to make the dome crispy. I think I need to drop the pans on the counter a few times to eliminate bubbles, that’s what the little holes are in the muffins. Also, while it gives the nutrition facts, it does not show how many muffins make up the 142 calories. We used our recipe calculator and found that each mini muffin equals 60.5 calories, so two would actually be 121 calories. It could be that using the EVOO in the recipe reduces the calories. I understand recipe calculators can differ, but I ran it through two, and they both came up with that. I guess if you use EVOO, these could be considered Kosher. They could probably be considered vegan, unless you’re seriously vegan, then you would eliminate the eggs and replace the 2 eggs with: 2 additional teaspoons of baking soda and 2 tablespoons of apple cider vinegar.

I did the same substitutions as other reviewers: butter (margarine is a chemical mix and I’d rather just keep an eye on daily saturated fat intake), brown sugar for a richer flavor, whole wheat flour for more protein and fiber. Very tasty! But I seem to be confused about muffin sizes. The recipe said mini-muffin pan. I used Wilton’s mini-muffin pan; I would assume a name like Wilton would know, right? Then explain why a recipe that says it makes 16 mini muffins made 37 instead? I guess those giant 400-calorie muffins you buy at a coffee shop is a real muffin size, and the 12-per-pan muffins are what the author means for “mini.” And that would mean what I baked this morning are micro muffins!

I love these muffins! The recipe makes about 15 full-size muffins, so I got a 6-cup tin at the dollar store to add to my 12-cup tin and it works perfectly! The first few times I made these, I didn’t have allspice on hand, so I used a combination of ground nutmeg and ground cloves; it worked great.

This recipe is amazing!!!!!! Sometimes I add more spices like ginger, ground cloves, and ground nutmeg. Vanilla extract is also nice.

Fantastic taste and very easy to make

Fantastic taste and very easy to make

Excellant ! Added diced apples and a few chocolat chips but are very good without

They’re delicious! Because of the ingredients I had, I did change it. I subbed brown sugar and reduced to 1/2 c. due to: 3/4 sweetened applesauce, 1/4 c. mashed banana, & 1/3 c. Finely diced apple. Added 1/2 c. Chopped walnuts.

My family loved them. Would recommend it!

Wonderful just as written! Kids loved them!

Added 1/3c ground flax for extra fiber and nutrition!

Very moist and yummy. I used butter-flavored shortening instead of margarine and replaced 1/2 c. of the white flour with whole wheat. I also added 3/4 of a chopped apple and a handful of craisins. I don’t have a mini muffin tin, but this recipe makes a dozen regular sized muffins.

These are delicious! However, as a long-time baker, I believe the protocol I followed is more technically accurate: measure your flower in an appropriate measuring cup for dry ingredients; add spices, baking powder & baking soda to your flour, and sift all together into a bowl. Then, alternate adding applesauce and flour mixture to your creamed butter/sugar/egg mixture. A sifter is well-worth having for this very reason: it enables you to evenly mix spices and leavening agents.

I used best brown sugar instead of white sugar, grape seed oil instead of margarine. I also added chopped walnuts , one half of a chopped Granny Smith apple, vanilla and raisins. I made it using the quick bread method, adding the mixed liquid ingredients to the mixed dry ingredients instead of alternating dry and wet.

Excellent! I used my crabapple sauce I made last year and froze – these are wonderful. I did use brown sugar and only half a teaspoon of allspice.

I made these and they’re super yummy!! I did 50-50 whole wheat and regular flour and then did 50-50 honey and white sugar. I also didn’t have all spice so just used an extra 1/2 tsp of cinnamon. Delicious!!

Delicious! I cut down to 1/2 cup sugar, sub in 3/4 cups whole wheat flour, and add chopped walnuts. I live at high altitude so baking time is 18-20 minutes.