Applesauce Muffins
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You will love mornings with a batch of these easy Applesauce Muffins coming out of the oven. They are moist, tender, and full of cinnamon with a sugar topping. This cozy recipe is perfect for busy mornings or afternoon snacks. Made with simple ingredients, this muffin recipe is quick to prepare.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Applesauce Muffins
- More Muffin Recipes
Something about chilly fall mornings makes me want to bake. These applesauce muffins are easy to prepare and make your kitchen smell lovely as they are baking!
They are moist, flavorful, and adaptable. You can bake them with the lightly sugared topping, add a streusel, or leave the tops plain. Anyway you bake them, they are sure to become a staple in your kitchen.
Here’s Why You’ll Love This Recipe
- The baked muffins are moist and tender with a perfectly soft crumb.
- Cinnamon, nutmeg, and applesauce balance together beautifully for a nostalgic flavor.
- Practically foolproof, and no special equipment needed.
- The applesauce muffins freeze well, meaning you can make a batch and freeze them for busy mornings.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- All-purpose flour: Provides structure for the muffins.
- Baking soda: Helps the muffins to get a nice, tall rise.
- Kosher salt: Just a touch to balance the flavors.
- Spices: Ground cinnamon and nutmeg bring warm flavors to these tender applesauce muffins.
- Sugars: Granulated sugar is used for sweetness and structure. Raw or turbinado sugar is used as an optional topping.
- Applesauce: Unsweetened applesauce brings tons of moisture to this easy muffin recipe.
- Sour cream: Use full-fat sour cream for the best results. Greek yogurt is a suitable substitute.
- Milk: I use 1% milk, but 2%, whole milk or a non-dairy milk will all work.
- Eggs: Two large eggs are needed.
- Butter: Unsalted butter is melted and brings moisture to the muffins.
In Photos: How To Make Applesauce Muffins
Step 1: Mix dry ingredients
Place the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl and whisk to combine.
Step 2: Mix wet ingredients
In a smaller bowl, whisk together the applesauce with the milk, sour cream, eggs, and vanilla. Then whisk in the melted and slightly cooled butter.
Step 3: Combine
Pour the liquid ingredients into the dry, and fold together until just barely combined (batter will be very thick).
Cover the batter with a tea towel and allow it to rest for 5-10 minutes while you prepare a 12-cup muffin pan with paper liners.
Step 4: Bake
Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 14 to 18 minutes, or until a toothpick inserted into the thickest part of a muffin comes out clean or with a few moist crumbs.
Helpful Tips and Tricks
- Don’t overmix the muffin batter, or you’ll end up with tough muffins.
- Be sure to use unsweetened applesauce so you can control the sweetness.
- Let the applesauce muffin batter rest for 5-10 minutes to help create taller muffin tops.
- Use a kitchen scale to ensure you have the correct amounts of ingredients.
More Muffin Recipes
- Chocolate Muffins
- Zucchini Muffins
- Hearty Bran Muffins
- Morning Glory Muffins
- Banana Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
Applesauce Muffins
Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour
- 3/4 cups (150 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups (3) unsweetened applesauce
- 1/4 cup (61 ml) milk
- 3 tablespoons (76.67 g) sour cream, or Greek yogurt
- 2 eggs, , large
- 1/2 cup (113.5 g) unsalted butter, , melted
- 1 teaspoon vanilla extract
- turbinado sugar, optional
Instructions
- Preheat the oven to 425 degrees F.
- Place the flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl and whisk to combine.
- In a smaller bowl, stir together the applesauce, milk, sour cream, eggs, melted butter, and vanilla.
- Pour the liquid ingredients into the dry, and fold together until just barely combined (batter will be very thick).
- Cover the batter with a tea towel and allow it to rest for 5-10 minutes while you prepare a 12 cup muffin pan with liners.
- Divide the batter equally between all 12 wells of the muffin pan, and garnish with turbinado sugar, if desired. I used ¼ teaspoon per muffin, but feel free to use more.
- Bake the muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
