Pre-heat oven to 400F (200C), grease and flour a 12 medium size muffin tin.
FOR THE MUFFINS
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.
In a large bowl whisk until combined the melted cooled butter, eggs, Applesauce and sugars.
Add the dry ingredients into the wet ingredients and mix just until combined, stir 15-16 turns only. The batter will be a bit lumpy but that is fine.
Spoon into the prepared muffin pan and sprinkle with cinnamon sugar . And bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 10-15 minutes. Test for doneness with a toothpick, if it comes out with 2-3 crumbs attached or dry they are done. Let cool for about 10 minutes then move to a wire rack to cool completely. Enjoy!
CINNAMON SUGAR
In a small bowl mix together the sugar and cinnamon.
Notes
When I make any recipe that states mix just until combined, I made sure I only stir 15-16 times. The mixture will be slightly lumpy but don’t worry it is suppose to be like that.Over stirring makes a tough and dense finished product, which is what you definitely do not want.To store the muffins - Place the cooled muffins in a well sealed airtight bag and keep at room temperature for up to three days.To freeze the muffins - Place the cooled muffins in an airtight freezer safe bag or container they will keep for up to three months if stored properly. The frozen muffins can be thawed at room temperature or even heated in the microwave or oven.