I perfected a quick, foolproof recipe for Easy Applesauce Muffins and I’ll share the simple trick that makes them come together in minutes.
I kept meaning to try a new bake after I spilled unsweetened applesauce on the counter and noticed the smell, so I threw together what became my Easy Applesauce Muffins. Theyre not fussy, they come out sweet and moist, and I always toss in a pinch of ground cinnamon because it wakes the flavor up.
I bring them as Breakfast Muffins to early classes, coworkers grab them before I can warn them theyre addictive, and people ask how long it took even though it barely did. If you like simple treats that still surprise you, try making a batch and see what happens.
Ingredients
- All purpose flour: gives structure, mostly carbs and small amount protein, kinda plain.
- Unsweetened applesauce: adds moisture, natural sweetness, fiber, less fat, lighter crumb.
- Granulated sugar: gives sweetness, quick energy, no nutrients, can be reduced sometimes.
- Eggs: binders and protein, add richness and structure, helps muffins rise.
- Vegetable oil or butter: adds fat, tender crumb, makes them moist, adds calories.
- Cinnamon: warm flavor, barely any calories, gives aroma and cozy taste.
- Walnuts or raisins (optional): nuts add protein and healthy fats, raisins add sweetness.
Ingredient Quantities
- 2 cups (240 g) all purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs, room temp
- 1 cup (240 g) unsweetened applesauce
- 1/3 cup (80 ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk or plain yogurt, optional
- 1/2 cup chopped walnuts or raisins, optional
How to Make this
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the wells.
2. In a large bowl whisk together 2 cups (240 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon.
3. In another bowl beat 2 large eggs (room temp) then stir in 1 cup (240 g) unsweetened applesauce, 1/3 cup (80 ml) vegetable oil or melted butter and 1 tsp vanilla extract; if youre using the optional 1/4 cup (60 ml) milk or plain yogurt add it now.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; batter should be a bit lumpy, dont overmix or the muffins get tough.
5. Fold in 1/2 cup chopped walnuts or raisins if you want them.
6. Spoon batter into the prepared cups filling about 3/4 full so theres room to rise, smooth tops with the back of the spoon and sprinkle a little extra sugar on top if you like.
7. Bake for 18 to 22 minutes or until muffin tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely, they finish setting as they cool.
9. Store cooled muffins in an airtight container at room temp for up to 3 days or freeze for longer, thaw and warm slightly before serving.
Equipment Needed
1. Oven (preheat to 375°F)
2. 12-cup muffin tin with paper liners or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk (for dry ingredients and beating eggs)
6. Rubber spatula or wooden spoon for folding—dont overmix
7. Measuring cups and spoons (and a kitchen scale if you like more accuracy)
8. Ice cream scoop or large spoon to portion batter
9. Knife and cutting board for chopping walnuts, plus a toothpick and a wire cooling rack
FAQ
Easy Applesauce Muffins Recipe Substitutions and Variations
- All purpose flour > whole wheat pastry flour, use 1 to 1. Muffins will be a bit denser and more wheaty, still tasty. If batter seems thick add 1 to 2 tbsp milk.
- Granulated sugar > coconut sugar, swap 1 to 1. Gives a deeper caramel note and is slightly less sweet, works great in muffins.
- Eggs > flax eggs: per egg mix 1 tbsp ground flax with 3 tbsp water, let sit 5 minutes then use. Texture can be a touch more crumbly but they hold up fine.
- Vegetable oil or melted butter > unsweetened applesauce, replace equal for equal to cut fat. Keeps muffins moist, might be a bit denser.
Pro Tips
1. Measure flour right: spoon it into the cup then level with a knife, dont scoop from the bag or youll end up with heavy dry muffins. If you want ultra consistent results weigh it instead, its worth the couple minutes.
2. Fold, dont stir like crazy. Stop mixing as soon as the big streaks are gone, a few lumps are fine, overmixing makes the crumb tough. If you want bigger domes try putting the pan in a really hot oven for the first 2 to 3 minutes then turn the temp down, it helps the tops set faster.
3. Since applesauce is low in fat, add a little extra richness if you want a softer muffin — a tablespoon of melted butter, an extra yolk or a spoon of Greek yogurt helps a lot. Also use melted butter instead of oil for more flavor, oil keeps them moister but butter tastes better.
4. Little add in hacks and storage tips: toast walnuts briefly to boost flavor and chop them uneven for better texture, soak raisins in hot water for 5 to 10 minutes so they plump up then drain well. Let muffins cool completely before you stash them in an airtight container or theyll get soggy, and to revive frozen or leftover muffins warm them for a few seconds in the microwave wrapped in a damp paper towel or pop them in a 300 degree oven for a few minutes.
Easy Applesauce Muffins Recipe
I perfected a quick, foolproof recipe for Easy Applesauce Muffins and I’ll share the simple trick that makes them come together in minutes.
12
servings
216
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 12-cup muffin tin with paper liners or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk (for dry ingredients and beating eggs)
6. Rubber spatula or wooden spoon for folding—dont overmix
7. Measuring cups and spoons (and a kitchen scale if you like more accuracy)
8. Ice cream scoop or large spoon to portion batter
9. Knife and cutting board for chopping walnuts, plus a toothpick and a wire cooling rack
Ingredients
2 cups (240 g) all purpose flour
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs, room temp
1 cup (240 g) unsweetened applesauce
1/3 cup (80 ml) vegetable oil or melted butter
1 tsp vanilla extract
1/4 cup (60 ml) milk or plain yogurt, optional
1/2 cup chopped walnuts or raisins, optional
Directions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the wells.
- In a large bowl whisk together 2 cups (240 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon.
- In another bowl beat 2 large eggs (room temp) then stir in 1 cup (240 g) unsweetened applesauce, 1/3 cup (80 ml) vegetable oil or melted butter and 1 tsp vanilla extract; if youre using the optional 1/4 cup (60 ml) milk or plain yogurt add it now.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; batter should be a bit lumpy, dont overmix or the muffins get tough.
- Fold in 1/2 cup chopped walnuts or raisins if you want them.
- Spoon batter into the prepared cups filling about 3/4 full so theres room to rise, smooth tops with the back of the spoon and sprinkle a little extra sugar on top if you like.
- Bake for 18 to 22 minutes or until muffin tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely, they finish setting as they cool.
- Store cooled muffins in an airtight container at room temp for up to 3 days or freeze for longer, thaw and warm slightly before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 71g
- Total number of serves: 12
- Calories: 216kcal
- Fat: 7.1g
- Saturated Fat: 1g
- Trans Fat: 0.03g
- Polyunsaturated: 2g
- Monounsaturated: 2.8g
- Cholesterol: 31mg
- Sodium: 148mg
- Potassium: 43mg
- Carbohydrates: 34.5g
- Fiber: 1g
- Sugar: 19.2g
- Protein: 3.2g
- Vitamin A: 23IU
- Vitamin C: 0.2mg
- Calcium: 8mg
- Iron: 0.46mg
