Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting if making a crumble topping
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2.5g) baking powder
  • 1/2 teaspoon (2.5g) salt
  • 1 teaspoon (3g) ground cinnamon
  • 1/2 teaspoon (1.5g) ground nutmeg
  • 1/4 teaspoon (0.75g) ground cloves
  • 1 cup (240ml) unsweetened applesauce
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter)
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 cup (30g) all-purpose flour (for crumble)
  • 2 tablespoons (25g) cold unsalted butter, cut into small cubes (for crumble)
  • 2 tablespoons (25g) packed light brown sugar (for crumble)
  • 1/4 cup (30g) chopped walnuts or pecans (optional, for crumble)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a small bowl, combine flour, brown sugar, and nuts (if using). Cut in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a separate bowl, whisk together applesauce, brown sugar, oil (or melted butter), egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix – a few lumps are okay.
  6. Fill each muffin cup about 2/3 full.
  7. Sprinkle the crumble topping evenly over the muffin batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.