Name: Easy Applesauce Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups all-purpose flour; 1 cup applesauce (unsweetened); 0.75 cup granulated sugar; 0.5 cup vegetable oil; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon salt; 2 large eggs (room temperature); 1 teaspoon vanilla extract

Okay, friends, let’s get real for a sec. These aren’t just any muffins. These are applesauce muffins. The kind that make your kitchen smell like a hug and disappear faster than you can say “seconds.” They’re seriously easy, seriously delicious, and seriously perfect for when you need a little comfort (or, you know, a reason to eat cake for breakfast). So, ditch the fancy stuff and let’s get baking!

My husband, bless his heart, isn’t the biggest fan of fruit. Sneaking applesauce into these muffins was my little victory. Now he grabs them on his way out the door every morning! My youngest one calls them “apple spice clouds.” They’re a weekend staple. Honestly, I think I’ve made them at least once a week for the last year. I even messed up a batch once — forgot the baking soda, you guys! — and they still got devoured. That’s how good they are!

Why You’ll Love This Easy applesauce muffins recipe

They’re ridiculously easy – like, even I can’t mess them up too badly. (Okay, that one time with the baking soda… but still!).
They make your kitchen smell like autumn, even in July.
They’re the perfect “grab-and-go” breakfast or snack.
Kids actually eat them. Need I say more?
applesauce! It makes them super moist and yummy.

How to Make It

Alright, let’s do this! First, you’re gonna preheat your oven to 375°F (190°C). I usually forget this part and have to wait forever, so don’t be like me! Get out your muffin tin and either grease it like crazy or use those paper liners. I’m a liner kinda gal. Less mess!

Now, in a big bowl – the biggest one you can find, probably already has a little bit of flour in it from the last time you used it – whisk together your flour, sugar (I use brown sugar, it gives them a cozy vibe), baking powder (don’t forget it!), baking soda (double DON’T forget it!), cinnamon, and salt. Just whisk it all up until it looks kinda uniform-ish. Don’t stress too much.

In another bowl, whisk together the applesauce (duh!), oil (vegetable or canola works fine, whatever you got), egg, and vanilla extract. Now, pour the wet ingredients into the dry ingredients and stir until just combined. Seriously, don’t overmix! A few lumps are totally okay. Overmixing makes tough muffins, and nobody wants that.

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Fill those muffin cups about 2/3 full. I use an ice cream scoop to make it easier, but a spoon works too. Just try not to make a huge mess. Although, let’s be honest, you probably will. Sprinkle a little extra cinnamon sugar on top if you’re feeling fancy. Or if you just really like cinnamon sugar.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Or just eat them warm. I won’t judge.

Ingredient Notes

Applesauce: Okay, this is kinda the star, so don’t skimp! Unsweetened is best so you can control the sweetness yourself. I’ve used the cinnamon kind before, too, and it’s pretty darn good!
Brown Sugar: I love brown sugar in these! It adds a depth of flavor that white sugar just can’t match. But hey, if you only have white sugar, use it! They’ll still be delicious.
Cinnamon: Don’t even think about skipping the cinnamon! It’s what makes these muffins smell and taste like fall in a bite.
Vegetable Oil: This makes the muffins moist and tender. You can also use canola oil or melted coconut oil if you’re feeling adventurous. I’ve even used olive oil once when I was desperate. It was… interesting. Not bad, but not my first choice.

recipe Steps:

Preheat oven to 375°F (190°C) and prepare muffin tin with liners or grease.
Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Whisk together applesauce, oil, egg, and vanilla extract in a separate bowl.
Pour wet ingredients into dry ingredients and stir until just combined.
Fill muffin cups 2/3 full.
Sprinkle cinnamon sugar on top (optional).
Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool in tin for a few minutes, then transfer to a wire rack.

What to Serve It With

Honestly? These are amazing on their own. But if you’re feeling fancy, a smear of butter or cream cheese is pretty darn good. Or a cup of coffee. Always a good choice. And sometimes, if I’m feeling extra, I’ll drizzle a little maple syrup on top. Don’t judge.

Tips & Mistakes

Don’t overmix the batter! I said it before, but it’s worth repeating. Overmixing = tough muffins.
Use room temperature eggs. They incorporate better into the batter. But if you forget to take them out of the fridge (like I always do), just pop them in a bowl of warm water for a few minutes.
Don’t open the oven door too much while they’re baking! It lets out the heat and can make them sink. I learned that one the hard way.
If you’re using frozen applesauce, make sure it’s completely thawed before using it. Otherwise, your batter will be lumpy.

Storage Tips

These muffins are best stored in an airtight container at room temperature. They’ll stay good for about 3 days. Or, you know, until you eat them all. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then put them in a freezer bag. To thaw, just leave them out at room temperature for a few hours. And yes, they’re totally delicious cold, straight from the fridge. Perfect for a sneaky midnight snack… or breakfast.

Variations and Substitutions

Nuts: Add chopped walnuts or pecans for a little crunch. I usually skip this because my husband hates nuts, but they’re pretty good if you’re into that sort of thing.
Chocolate Chips: Because why not? Mini chocolate chips are especially good.
Spices: Add a pinch of nutmeg or cloves for a warmer, spicier flavor.
Gluten-Free: Use a gluten-free flour blend to make these muffins gluten-free. I’ve done it before with mixed results. Some blends work better than others. Experiment!
Sugar: You can use honey or maple syrup instead of brown sugar. Just adjust the amount to taste. I usually use about 1/2 cup of honey.
No egg? I have not tried this recipe with an egg substitute, so I can’t guarantee the results. But if you’re feeling adventurous, give it a try and let me know how it goes!

Frequently Asked Questions

Can I use chunky applesauce?

You *can*, but your muffins will have a slightly different texture. If you like that, go for it! If you prefer a smoother muffin, stick with the regular stuff.

My muffins are sticking to the pan! What did I do wrong?

Either you didn’t grease the pan enough, or you didn’t let them cool long enough before taking them out. Next time, grease like your life depends on it! And be patient.

Can I make these ahead of time?

Totally! They’re great for meal prepping. Just store them in an airtight container and they’ll be good for a few days. Or freeze them for longer storage.

My muffins are dry! What happened?

You probably overbaked them. Or you used too much flour. Next time, check them a few minutes earlier and make sure you’re measuring your flour correctly. Don’t pack it in!

Can I double the recipe?

Absolutely! Just make sure you have a big enough bowl. And a big enough muffin tin!