Food & Cooking Recipes Breakfast & Brunch Recipes Applesauce Muffins 3.5 (116) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Share Share Tweet Pin Email Yield: 18 We like our applesauce muffins topped with a cream-cheese frosting. Ingredients 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda ¾ teaspoon salt ½ teaspoon freshly ground nutmeg ⅛ teaspoon ground cloves 8 ounces (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 ½ cups packed light-brown sugar 4 large eggs Apple-Cider Applesauce or 1 1/2 cups store-bought applesauce 1 cup toasted pecans, chopped 1 package (8 ounces) cream cheese, room temperature Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside. Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand. Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack. Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins. Cook's Notes Muffins can be refrigerated in airtight containers up to 2 days. Print