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Recipe: Spent Grain Applesauce Muffins

Spent Grain Chef, Recipes

The Muffin Man may live on Drury Lane, but here in Brooklyn we've channeled his spirit and come up with these tempting treats crammed with spent grain and apple goodness.

Equally tasty with coffee in the morning, or a beer at night, these muffins are as versatile as they are delicious. It's like they say: "An apple muffin a day and you'll never go gray." Or something like that...


    What You Need

  • 1 1/4 cups all-purpose flour
  • 1/2 cup Spent Grain, dried
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup packed light brown sugar, plus 2 tablespoons
  • 1 cup vegetable oil or melted butter
  • 1 cup unsweetened applesauce

    What You Do

  1. Preheat your oven to 400 and set up a 12-muffin tin with liners.
  2. In a small bowl mix together flour, spent grain, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, combine eggs, 1 cup of brown sugar, and oil or butter. Whisk together until well combined.
  4. Stir in applesauce, then fold in flour mixture until flour is just moistened. Divide batter among muffin cups and use remaining 2 tablespoons sugar to sprinkle as a topping.
  5. Bake for 20 minutes, or until light golden brown. Cool in pan on a rack 5 minutes, before moving to a cooling rack. Best eaten while warm.

9 comment(s)

9 Responses to Recipe: Spent Grain Applesauce Muffins

  • nice! i've been thinking about getting the applesauce i made involved in some spent grain baking...and you guys have beat me to it!

    Posted on May 25, 2011 at 2:25 pm

  • Steph says:

    Very tasty beer for breakfast muffin.Just the right amount of apple flavor.

    Posted on October 22, 2011 at 12:41 pm

  • Ruth says:

    To lighten these muffins up, I used 1 cup of pumpkin puree in place of the oil and 1 tsp. Pumpkin Pie Spice for the cinnamon! YUMMY

    Posted on December 4, 2011 at 12:06 pm

  • These look great. How would you modify the the liquid content to use wet grain?

    Posted on September 7, 2012 at 12:32 am

  • Jen says:

    Good. I used wet grain with no problems. The muffins were a little oily. I will sub in pumpkin for part of the oil next time.

    Posted on September 10, 2012 at 8:21 pm

  • Bethany says:

    I added a diced Gala Apple to the mix and it was delicious! I also ran out of brown sugar so I topped them with Cinnamon/Sugar Mix.. worked great.

    Posted on May 1, 2013 at 9:51 pm

  • Miya says:

    These were SO good! I lightened them up a bit with half as much butter and with three eggs for a double batch instead of four, and thought they were just fine. I also upped the spent grains by about half and used wet rather than dry. They came out great... trying not to eat the whole double batch right now... I <3 Spent Grain Chef!

    Posted on September 4, 2013 at 9:09 am

  • Rebecca says:

    This was my first time baking with dried spent grain (I've used wet a few times in other muffin recipes) and this recipe turned out really greasy on me. It had a great apple flavor and everything but my husband and I joked that they should be called butter muffins. And while we love butter, I highly suggest significantly less butter or oil. I made a second batch with 1/4 cup butter and it was just right.

    Posted on September 6, 2014 at 2:09 pm

  • Lily says:

    These rock! I added diced apple, hazelnuts, flax seed, and cardamom after roasting my wet spent grain in the oven at 250 degrees f for 15 minutes.. The grain got so much more sweet and earthy in flavor!

    Posted on October 17, 2015 at 8:08 pm