For a long time I made this recipe as a coffee cake in a 13 x 9″ pan. It is so moist and delicious! I thought it would be really good (and portable) as a muffin, so I tried it. The results were wonderful. They are so pretty and would be perfect for a brunch or shower. Sometimes the Hershey’s Cinnamon Chips can be hard to find, so when I see them at the store, I grab a few bags. They are usually found by the chocolate chips and can also be found at Amazon.com.
The delicious muffin recipe:
1 c. (2 sticks) butter, softened
1 c. sugar
½ t. vanilla
¾ c. applesauce
2 ½ c. flour
1 t. baking soda
½ t. salt
1 – 10 oz. pkg. Hershey’s Cinnamon Baking Chips
1 c. chopped pecans (optional)
¾ c. powdered sugar
1 -2 T. milk
1/8 t. vanilla
Beat butter and sugar in a large bowl on medium speed until well blended. (A lower-fat version can be made by adding an additional 1/2 c. applesauce in place of one of the sticks of butter.) Beat in the eggs, vanilla and applesauce. In a separate bowl, combine flour, soda and salt. Add a little at a time, beating until well blended. Stir in cinnamon chips & nuts, if desired.
Spoon into muffin cups (about 2/3 full) and bake 15-18 minutes at 350°.
When completely cool, drizzle with glaze in a criss-cross pattern.