Cinnamon Applesauce Rye Muffins with Raisins
Tender muffins combining whole grain rye flour with applesauce for natural sweetness and moisture. Warm spice from cinnamon and chewy raisins throughout. Serve warm for breakfast or snacks. The rye flour adds nutty depth while applesauce replaces most fat, creating a lighter crumb than traditional muffins.
Ingredients
Instructions
- 1
Heat oven to 375 degrees F.
- 2
Line 12-cavity muffin tin with liners.
- 3
Whisk flours, baking powder, cinnamon, and baking soda together in one bowl.
- 4
Whisk applesauce, granulated sugar, brown sugar, egg, and vegetable oil in another bowl.
- 5
Add wet ingredients to dry and stir until just blended.
- 6
Fold in raisins.
- 7
Divide batter evenly among muffin cavities.
- 8
Bake until toothpick inserted in center comes out clean.
- 9
Cool on wire rack.
Tips
Mix wet and dry just until combined to avoid tough, dense muffins. A few streaks of flour are fine.
Fill empty muffin cavities halfway with water to ensure even baking and prevent tin damage.
Good to Know
Airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
Prepare batter and freeze in lined muffin tin up to 1 month. Bake from frozen, adding 5-7 minutes to baking time.
Warm or room temperature, with butter, cream cheese, or yogurt. Best day-of-baking.
Common Mistakes
Overmix batter to avoid tough, dense muffins with tunneling.
Use room-temperature applesauce to prevent lumpy batter.
Don't skip muffin liners to prevent sticking.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use whole wheat flour instead of rye?
Yes, substitute 1:1 for rye flour. Whole wheat will add density and nuttiness. Baking time may increase slightly. You may need up to 2 extra tablespoons applesauce to adjust dryness.
What if my muffins are dry?
Overbaking is likely cause. Check at 20 minutes. Applesauce-based muffins dry quickly. Ensure toothpick has only crumbs, not wet batter, and remove immediately when done.
How long can I keep these muffins?
Room temperature in airtight container lasts 2 days. Refrigerated, they keep 5 days. Freeze in airtight container or freezer bag up to 3 months. Thaw at room temperature 1-2 hours.