My favorite source for muffin recipes is “The Ultimate Muffin Book” by Bruce Weinstein and Mark Scarbrough.

I have only one complaint with it. Every recipe I’ve tried so far claims to yield 12 muffins, but actually makes quite a few more. They even give instructions to bake the excess batter in ramekins or a second baking so they are obviously well aware that the yield is off. I don’t have the patience for a second baking (I know I’d forget about the second batch) and fitting all the muffins in the Sun Oven in one go can be a challenge.

The solution pictured below is the best I’ve come up with so far. The baking pan on the bottom has sides that are high enough to stop the muffins from touching the upper layer as they rise and allows the air to flow. Still, I was only able to fit eight molds in the pan and there was enough batter for at least two more. I wound up, as usual, overfilling the tins.

Sun Oven Applesauce Muffins



1 1/2 teaspoons ground cinnamon

1/4 cup granulated sugar

1 tablespoon unsalted butter, melted and cooled


2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg, at room temperature

1/2 cup packed light brown sugar

1 1/4 cups unsweetened applesauce

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

1/4 cup milk


Two muffin pans with six indentations each with cooking spray, silicone muffin molds and a baking pan, or a combination.


Set Global Sun Oven out to preheat. Spray muffin tins or molds with cooking spray.


Mix together sugar and cinnamon in a small bowl. Stir in butter until blended.


In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.

In another medium bowl, whisk together the brown sugar and the egg until thick and pale brown, about 3 minutes. Whisk in the applesauce, melted butter, and milk, until blended. Use a wooden spoon to stir the flour mixture into the liquid ingredients until moistened.

Fill the prepared tins three-quarters full. Sprinkle topping over each muffin. Bake in Sun Oven until muffins are lightly browned, about 40 minutes. A toothpick inserted into the center of one muffin should come out with a crumb or two attached.

Makes 12 to 18 muffins.

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