Applesauce makes muffins super soft and moist. These are all of that plus easy to make and perfect for freezing. They will rise, crack and bake to a light golden brown. This homemade muffin recipe is not overly sweet and can be flavored with different spices, zests, and extracts.
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Old-fashioned and easy
The season is changing, and for most readers of this blog, it's starting to feel like apples and pumpkins. So we're adding a new batch of Fall recipes with favorite flavors, starting with these muffins with applesauce.
First, let's discuss the homemade applesauce recipe posted a while ago. So darn easy and smooth, just plain delicious.
I used it to make these cinnamon applesauce muffins and an applesauce quick bread, both easy recipes I'm sure you'll love.
- Very easy to make: it uses simple ingredients and no special equipment. Just a few bowls, a spatula or whisk, and a 12-cup muffin tin. It uses oil, so there is no need to soften or cream butter.
- A lighter alternative: applesauce can replace the fat ingredients in a recipe, like butter or oil. So it's an easy way to lower the fat content and have wholesome muffins on busy mornings.
- Make ahead: as with most muffins, they can be frozen for a month or more and then warmed in a medium oven until soft. It's a great way to have last minute quick breakfast or brunch addition.
Ingredient list
- Applesauce: you want to use unsweetened applesauce, homemade or store-bought.
- Brown sugar: light or dark brown sugar; both work and add a great extra layer of caramel flavor.
- Vegetable oil: sunflower or other neutral oil is what I recommend. But you can use coconut oil (for healthier muffins) or even light olive oil.
- Flour mixture: also called dry ingredients. They are made up of all-purpose flour, baking powder, baking soda (the leaveners), and a little salt (I use kosher) to bring out the flavors.
- Eggs: large, fresh.
- Vanilla extract.
- Ground cinnamon.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations and substitutions
- Sugar: use white sugar for a sweeter muffin.
- Oil: change the type of oil. Coconut oil or a light olive oil will add another layer of flavor.
- Cinnamon sugar topping: sprinkle the top of the muffins with a mix of sugar and cinnamon before baking for a crunchy top.
- Mini applesauce muffins: use a mini muffins pan for bite-sized treats.
- More apple flavor: add chopped or diced apples to the batter. Use different types of apples.
- Chocolate chips: add ½ cup to the applesauce batter.
How to make applesauce muffins
This is an easy, old-fashioned muffin recipe; you only need a large bowl and a whisk. No need for beating, only mixing the ingredients to integrate.
- Oil and eggs are mixed lightly, and then the applesauce is added.
- Brown sugar is added and mixed.
- Spices and flavorings are added next.
- Finally, the dry ingredients (flour, salt, baking powder, and baking soda) are added. Simply mix with a whisk just until incorporated. No need for a very smooth batter.
Filling the muffin tin
Paper liners or muffin cups: this is the easiest way because there's no need to butter or spray the metal pan, and there's little washing up later. You will have less crust as it only forms at the top, not the sides or bottom. Image 5, below
Butter or spray: if you don't want to use paper liners because you want more crust (the batter needs to be in contact with the metal for this to happen), simply butter or use a baking spray to prevent the muffins from sticking.
Baking the muffins
- Oven: make sure the oven is preheated at the right temperature.
- Baking time: put a timer for the specified baking time and check if they're done by inserting a tester or toothpick in the center of a muffin. It should come out shiny but not wet or with crumbs attached.
- Cooling rack: cooling them down on a wire rack is highly recommended.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Healthy applesauce muffins: use coconut oil and coconut sugar to make them healthier. Remember that the latter sweetens less than brown or white sugar, so they will not be as sweet.
- Serving them: They are great warm and at room temperature.
- Storing these muffins: you can keep them at room temperature for two days or refrigerate them for 4-5 days. Always covered with plastic wrap or in an airtight container. Or freeze them for a month. I recommend you warm them in a medium oven before eating.
- Small muffins: use a mini muffin pan and reduce the baking time accordingly.
Related recipes you might like:
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Cinnamon Applesauce Muffins
Ingredients
- 2 eggs
- 6 tablespoons sunflower oil
- 1 cup unsweetened applesauce
- ½ cup brown sugar, light or dark
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon, or to taste
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 muffins tins with paper liners, or butter or use baking
- Beat 2 eggs with 6 tablespoons sunflower oil for a minute.
- Stir in 1 cup unsweetened applesauce and mix. The mixture will thicken.
- Add ½ cup brown sugar and mix well.
- Add ¼ teaspoon ground cinnamon and ¼ teaspoon vanilla extract and mix.
- Sift dry ingredients (2 cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder and ½ teaspoon baking soda) and add them in two parts to the wet ingredients. You don't need to fully incorporate the first part before adding the second one. The less you mix, the fluffier the muffins will be. Mix with a spatula but don't beat at this point.
- Fill muffin cups, dividing as evenly as possible. Don't go over ¾ of thier capacity.
- Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack. Eat warm or at room temperature.
Kary says
I made these today. Love your recipe. Easy. I added stuff to bring carrot cake flavors into it. Ill keep your recipe in a cook book. So good and moist
Barbara says
These muffins were so easy and so delicious!! I added 3/4 cup of chopped walnuts.
Paula Montenegro says
So happy to know this Barbara! And love the addition of nuts.
Laurie Matthews says
These are great! I doubled the recipe. Instead of doubling the oil I added a small carton of nonfat Greek yogurt instead. I also added two small chopped apples to the mix. It made exactly 24 regular size muffins. They are super moist and not overly sweet. I will definitely be making these again.
Marilyn Fees says
Love these muffins....so quick and easy. This is my go-to recipe. Perfect for breakfast or with afternoon coffee and a great way to use homemade applesauce when you have a bumper apple crop.
Michele Kelly says
Excellent recipe, and I have tried several other applesauce muffin recipes. This is the best. I did use a teaspoon of cinnamon because I love cinnamon and increased vanilla to 1/2 teaspoon. I added 1/2 cup of raisins. I will definitely be making this again.
Paula Montenegro says
SO happy to know you loved them Michele! Have a great week.
Shelly says
I made these muffins this morning using my homemade applesauce. I followed the muffin recipe — just added chopped pecans to the batter and a sprinkle of cinnamon-sugar on top before baking. The muffins are delicious. They’re moist, tender, and taste great. I’ll be making these often as I have a freezer full of applesauce — my apple tree went crazy last fall! (Oh, the only oil I had was olive oil. It worked great!!) Thanks for sharing this delicious recipe!
Maria Zoltowski says
How much salt?
Paula Montenegro says
Hi Maria, it's 1/4 teaspoon salt.
Jules says
Can I use bread flour instead of AP flour?
Paula Montenegro says
Hi Jules, yes you can. Bread flour tends to make the muffin not as fluffy as AP, but it depends on the brand. My experience is that it changes very slightly and in a muffin is not so relevant as say, a cupcake.
Allison says
How much salt is needed? I didn't see it in the ingredient list but it is called for in the recipe.
angiesrecipes says
They look so soft and tender...perfect for any time of the day!