Summer classes are back and I’m in my seat by 9:30 every morning. As much as I love breakfast foods, I’m not ready to chowdown as soon as I wake up. I usually have some sort of granola bar handy, but that can get old. I need something on-the-go that won’t melt in the summer heat (and go well with an iced latte). Homemade muffins are the perfect fit – especially these. Manageable, moist and delicious!

Ingredients
Source: Epicurious
For muffins:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
2 large eggs
1 cup packed light brown sugar
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

For topping:
2 T. sugar
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg

Directions
Prepare muffins:
1. Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
2. Stir together flour, baking powder, baking soda, spices, and salt in a bowl. 3. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy.
4. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Make topping and bake:
1. Stir together all topping ingredients and sprinkle on top of muffins.
2. Bake until muffins are puffed and golden, about 15-20 minutes.

Voila!