Variety Spice Muffins

These spiced muffins get their “variety” name from a clever trick: swap the applesauce for strained plums, apricots, pears, or even squash, and you get a completely different muffin from the same base recipe every time.

Buttermilk baking mix speeds things up while cinnamon, cloves, and nutmeg bring the warm spice flavor. Evaporated milk adds a richer, creamier taste than regular milk without extra liquid, which keeps the muffin crumb tight and tender rather than cakey.

The cinnamon sugar topping is what makes these feel special. Dipping the warm muffin tops in melted butter, then rolling them through cinnamon sugar, creates a sweet, crunchy crust that cracks when you pull the muffin apart. Do this while they’re still warm so the butter melts and the sugar sticks.

Kitchen Tips

• Stir the wet ingredients into the dry just until moistened. A few lumps are fine. Overmixed muffin batter produces tough, tunnel-riddled muffins
• Fill the cups two-thirds full for a nicely domed top without overflow
• Baby food jars of fruit puree are the easiest swap and eliminate the need for a blender
• These are best eaten the same day, but they freeze well wrapped individually in plastic

Variations

• Try strained squash with the spice blend for a pumpkin-spice-style muffin without using canned pumpkin
• Fold in a handful of raisins or chopped dried apricots for fruity bites throughout
• Skip the cinnamon sugar dip and drizzle with a simple powdered sugar glaze instead