Spiced Breakfast Apple Muffins

Applesauce is the secret to a muffin that stays moist for days instead of going stale by lunch. It works as both fruit and tenderizer, softening the gluten just enough for that pillowy, cakey crumb a good breakfast muffin needs.

The double dose of cinnamon plus nutmeg puts these solidly in spiced-cake territory. Some goes into the batter, the rest mixes with sugar for a crackly topping that crusts up in the oven.

A mix of shortening and butter is the move here. Shortening keeps the crumb light and tall; butter brings the flavor that pure shortening lacks. Cream them together with the sugar until pale and fluffy.

Don’t overmix once the flour goes in. A few lumps in the batter mean tender muffins; a smooth batter means tough ones. Fill the cups three-quarters full, dust with cinnamon-sugar, and bake until a toothpick comes out clean.

Kitchen Tips

• Use unsweetened applesauce so you can control the sugar; sweetened applesauce can push these into cupcake territory
• A hot oven at 400°F (200°C) gives the muffins that bakery-style domed top instead of a flat puff
• Start checking at 20 minutes; oven temps drift and dry muffins are a sad breakfast
• Cooled muffins freeze well in zip-top bags; warm 30 seconds in the microwave to revive

Variations

• Fold a half cup of chopped walnuts or pecans into the batter for crunch
• Stir in raisins, dried cranberries, or chopped fresh apple for more fruit texture
• Top with a streusel of butter, brown sugar, flour, and oats for a coffee-cake muffin