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Applesauce Muffins

Easy & Delicious Applesauce Muffins – A Perfect Anytime Treat!

These Applesauce Muffins are packed with warm spices, natural sweetness, and a soft, tender crumb. Whether you enjoy them for breakfast, as an afternoon snack, or even as a light dessert, these muffins are easy to make and impossible to resist!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups 220 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup 100 g granulated sugar
  • 1/4 cup 50 g brown sugar, packed
  • 1/2 cup 120 ml unsweetened applesauce
  • 1/3 cup 80 ml vegetable oil (or melted butter)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup 60 ml milk
Optional Add-ins:
  • 1/2 cup 50 g chopped walnuts or pecans
  • 1/2 cup 75 g raisins or chocolate chips
Topping (Optional):
  • 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
Mix the Dry Ingredients:
  1. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine the Wet Ingredients:
  1. In another bowl, whisk together the granulated sugar, brown sugar, applesauce, oil, eggs, vanilla extract, and milk until smooth.
Mix the Batter:
  1. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix. Fold in any optional add-ins if desired.
Fill the Muffin Cups:
  1. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the cinnamon-sugar topping over each muffin, if using.
Bake:
  1. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
  • To make the muffins dairy-free, use almond milk or oat milk in place of regular milk.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
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