Cinnamon Applesauce Muffins
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 recipe is not overly sweet and can be flavored with different spices, zests, and extracts.
Servings 12 regular 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.
Notes
Baking time: Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as I can make it, but it might take you more or less time. You can use a thermometer placed inside the oven to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Lighter applesauce muffins: I find that coconut oil makes them lighter. But it adds a new flavor, so keep that in mind.
Storing these muffins: You can keep them at room temperature for two days and refrigerate them for 4-5 days. They should always be covered with plastic wrap or in an airtight container to prevent drying out. You can also freeze them for a month. Use an airtight container or freezer bag, or wrap first in plastic and then in foil. I recommend warming them in a medium oven before eating.
