Combine dry ingredients (baking mix, sugar, and cinnamon) in a large bowl with a whisk; then make a well in the center of mixture.
Whisk together wet ingredients (applesauce, milk, oil, and eggs) in a small bowl; add to dry ingredients to the wet ingredients, stirring just until the dry ingredients are moistened. Scoop the batter into a lightly greased 12-cup muffin tin, filling each muffin cup almost full.
For the cinnamon crumb topping: whisk together the sugars, flour, and cinnamon until blended. Then stir the melted butter into sugar mixture until well blended and crumbly. Sprinkle over batter.
Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. The tops should be golden brown.
Cool the muffins in the pan on a wire rack for 5 minutes, then remove the muffins from pan to a wire rack.
Enjoy applesauce muffins with a cup of coffee or tea or a tall glass of milk.
About the Bisquick: Bisquick gives the muffin almost a light and fluffy biscuit-like texture. If you don’t have Bisquick in your pantry, you can use the following conversion that uses common baking ingredients: 1 cup all-purpose flour, 1 ½ teaspoon, baking powder, ¼ teaspoon salt, 1 tablespoon shortening, vegetable oil, or melted butter = 1 cup BisquickVietnamese Cinnamon: do yourself a favor and order some Vietnamese Cinnamon (also known as Saigon cinnamon). This cinnamon comes from the inner bark of evergreen trees native to Saigon. This cinnamon is a lot more aromatic and flavorful than regular cinnamon. You can find order some HERE.The Applesauce: the star ingredient of these muffins. If you don’t have time to make some yourself. Use chunky applesauce so there will be small bits of apple throughout every bite of your muffins. I recommend White House Chunky Applesauce because it’s local and I grew up on it.Recipe adapted from Southern Living Magazine
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