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I see a batch of sweet and ultra-moist applesauce muffins in your future! They’re so delicious and made with all-natural sugars. The perfect breakfast, snack, dessert, you name it!
A few more great muffin recipes to add to your baking list: lemon poppyseed muffins, morning glory muffins, and donut muffins if you’re craving something on the sweeter side!
Muffins Made With Applesauce
Applesauce muffins are a super cozy snack or breakfast! If you’ve never tried baking with applesauce before, here’s the scoop: it takes the place of refined sugars, but also adds a bunch of moisture to make your treats nice and moist! A jack of all trades, it also acts as an egg replacer.
This muffin recipe is a great example of what applesauce can do for your baked goods. Not only are they sweet and moist, but lightly spiced for the perfect cozy flavor. These applesauce muffins have a pretty neutral flavor so feel free to throw in any additional mix-ins you’d like! Chopped nuts, dried fruit, or even chocolate chips would all be delicious.
Ingredient List
A lot of pantry staples here! These are a simple treat to make and I LOVE that they’re made with all-natural ingredients. Plus, they’re egg-free and vegan! If you’re looking for exact measurements, they’re all in the recipe card at the end of the post.
- Applesauce: The star of our show! Applesauce adds natural sweetness and moisture, keeping your muffins perfectly tender and delicious. It’s a great source of fiber, too! Psst- try making your own applesauce for the best flavor!
- Milk: Thins the batter slightly and contributes to the soft and tender crumb.
- Apple Cider Vinegar: For a touch of acidity. It also helps to keep the muffins tender.
- Maple Syrup: Another natural way to add sweetness!
- Vanilla Exacts: Rounds out all the flavors and adds warmth.
- Flour: Provides the structure that holds your muffins together. I used regular, all-purpose flour, but whole wheat flour is a great option too.
- Salt: Enhances all the other flavors.
- Baking Soda & Powder: Work together to make your muffins light and fluffy.
- Cinnamon: The warm spice that makes your applesauce muffins so cozy.
Let’s Make Cinnamon Applesauce Muffins!
Preheat that oven and break out your muffin tin. These applesauce muffins cook up in 20 minutes and then are ready to be devoured!
- Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Then line a muffin pan with muffin liners or spray well with pan spray. It’s best to use a pan spray with four in it, but you can use regular spray instead and dust the muffin wells with flour and tap out the excess instead.
- Wet Ingredients: In a large bowl whisk together the applesauce, milk, apple cider vinegar, syrup, and vanilla.
- Dry Ingredients: In a medium bowl whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- Combine: Add the dry ingredients to the wet ingredients and mix until combined.
- Add to Pan: Scoop the batter into the prepared muffin pan, filling each well ⅔ of the way full.
- Bake: Bake for 18-20 minutes, until a toothpick comes out clean from the center of the muffins. Let them cool for 10 minutes before serving.
Cooking Tips and Variations
Make your applesauce muffins taste even better by including these simple tips and tricks in your baking process!
- Don’t Overmix: One of the best things about these applesauce muffins is how moist they are. So don’t overmix your batter! This will cause gluten to develop and make for a tough muffin.
- Add Fillings: Customize your muffins by mixing in chopped pecans, walnuts, shredded coconut, chocolate chips, or some dried fruit. The versatile flavor of these muffins works well with so many different things!
- Add Toppings: Another way to jazz up your muffins is by adding a topping! Try a drizzle of white chocolate, chocolate, or salted caramel sauce, coarse sugar, or streusel topping!
Storing Leftovers
Applesauce muffins will stay fresh for days, so you can bake a batch and enjoy them all week long!
- At Room Temperature: Store in an airtight container for 2 days.
- In the Fridge: Store for up to 5 days. I recommend popping refrigerated muffins in the microwave for a few seconds before enjoying so they’re fresh and warm again!
Can Applesauce Muffins Be Frozen?
Yes! Applesauce muffins will freeze beautifully for up to 3 months. Just pop them in a freezer-safe container or bag and then thaw them overnight in the fridge when you’re ready to enjoy them again.
More Amazing Recipes That Use Applesauce
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Applesauce Muffins
Ingredients
- 1 ¼ cup applesauce
- 3 tablespoons milk
- 2 teaspoons apple cider vinegar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- 1 ½ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners or spray well with pan spray. It's best to use a pan spray with four in it, but you can use regular spray instead and dust the muffin wells with flour and tap out the excess instead.
- In a large bowl whisk together the applesauce, milk, apple cider vinegar, syrup, and vanilla.
- In a medium bowl whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Scoop the batter into the prepared muffin pan, filling each well ⅔ of the way full.
- Bake for 18-20 minutes, until a toothpick comes out clean from the center of the muffins. Let the cool for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
excellent. Can I sub. almond flour and honey?
Hi Ted, thank you for your question. I wouldn’t recommend using almond flour, as it doesn’t have any binding agents and will leave you with crumbling, grainy muffins. If you want to try these muffins gluten free, I recommend using a gluten free flour mix that is 1:1 (like Bob’s Redmill) with regular flour.
You can replace the maple syrup with honey.
Let me know how they turn out!
These sound amazing!! If I want to add raisins, how much, or little, should I add so that the muffins rise and are not weighted down by the fruit?