Breakfast Apple Raisin Muffins

These breakfast muffins lean on unsweetened applesauce to do the heavy work of keeping things moist, so a mere few tablespoons of oil carry a full dozen. They land lighter than a bakery muffin, with a soft, tender crumb and warm cinnamon running through every bite.

Plumping the raisins first is a small step that pays off big. A short soak in boiling water swells them juicy, so they don’t steal moisture from the batter or bake up hard and chewy.

Mixing matters too. Stir the wet into the dry only until just combined, because muffin batter beaten too long develops gluten and bakes into tough, tunneled muffins. A few lumps are exactly right. Get them into the oven while the batter is fresh and the baking powder still has its lift.

Kitchen Tips

• Don’t skip plumping the raisins. The soak keeps them soft and juicy instead of dry and leathery after baking.
• Mix the batter only until the flour disappears. Overmixing makes muffins tough and riddled with tunnels.
• Fill the cups two-thirds full for a good dome without spilling over.
• They freeze beautifully, so bake a batch and stash extras for grab-and-go mornings.

Variations

• Fold in chopped fresh apple or a handful of walnuts for more texture.
• Swap the sugar substitute for brown sugar or honey if you’d rather use real sweetener.
• Use whole wheat flour for half the white flour to add fiber and a nutty note.