Two consecutive muffin posts! We clearly can’t get enough muffins around here. Today’s recipe was sort of thrown together for the purpose of using up leftover applesauce. The results were above and beyond my expectations! When we got back from the orchards a few weeks ago, I went a little applesauce crazy and ended up with 2 large containers stashed in the fridge. I figured I’d have some for breakfast or a snack every day, but honestly I’m not enough of a straight applesauce lover to tolerate it constantly. It was wonderful for the first few days though!
Anyway, if you’re going to have too much of something, you’re lucky if it’s applesauce. There’s so much you can do with the stuff! I was brainstorming and browsing for ideas when I happened upon an apple strudel muffin recipe that looked delicious. It called for chopped apples instead of applesauce, but I decided to improvise. The strudel part was nixed when I added chocolate chips as the primary sweetener. I couldn’t get the image of a big juicy milk chocolate covered apple out of my head, courtesy of the e-mails I’ve been getting from Amy’s Gourmet Apples.
If you made the Vanilla Spice Applesauce from last week, you’ll be ready to go for this easy recipe! If you didn’t, do it! It’s so easy and will only take you half an hour. It yields enough sauce for a batch of these muffins and a few extra helpings to enjoy for a breakfast or 2!
What’s your favorite use-up-the-leftovers recipe?
Chocolate Chip Apple Muffins
Adapted from Apple Strudel Muffins on allrecipes.com
Yields 12 muffins (308 calories per muffin)
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup white sugar
1 1/2 cups Vanilla Spice Applesauce – the chunkier the better! (or 1 1/2 cups chopped apples + 1 1/4 tsp vanilla extract)
1 cup milk chocolate chips
Preheat oven to 375 degrees F.
Whisk together flour, baking powder, baking soda and salt in a medium bowl.
In a large bowl, cream together butter, sugar and eggs until smooth.
Mix the applesauce into the batter and slowly stir in the flour mixture until fully combined.
Stir in the chocolate chips and scoop batter into a greased 12 muffin pan (I prefer to use muffin papers to avoid greasing).
Bake 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let them cool for 5 minutes before removing them from the pan to finish cooling on a wire rack.