These simple Applesauce Muffins make the perfect breakfast or snack idea. A fast and easy muffin recipe made with applesauce and cinnamon. Moist and delicious.
I love muffins not only because they are fast and easy to make but because they are so good. From a Big Double Chocolate Chip Muffin to the perfect winter Orange Streusel Muffins.
Muffins are not only perfect for breakfast but also snack. Even here in Italy when I go to the local bakery or grocery store there are a few different types of muffins for sale.
But to tell the truth you can’t beat a homemade muffin in my opinion.
How to make Applesauce Muffins
- In a large bowl whisk until combined the melted cooled butter, eggs, applesauce and sugars.
- In a medium bowl whisk together the flour, cinnamon, baking powder, soda and salt.
- Add the dry ingredients into the wet ingredients and mix just until combined.
- Spoon into the prepared muffin pan and sprinkle with cinnamon sugar.
- Bake, let cool and serve.
What does mix just until combined mean?
When I make any recipe that states mix just until combined, I made sure I only stir 15-16 times. The mixture will be slightly lumpy but don’t worry it is suppose to be like that.
Over stirring makes a tough and dense finished product, which is what you definitely do not want.
How to make Cinnamon Sugar
In an airtight container or bag combine well, two tablespoons of granulated sugar and one teaspoon of ground cinnamon, (this can be doubled or tripled etc).
Store in a cool dry area. If stored properly it will last for up to three to four years.
Can I use store-bought applesauce?
Here in Italy I can’t buy applesauce so I always make my own Homemade Applesauce. It’s very easy and that way I also have control over the sugar content and the type of apples I want to use.
I like to use Fuji apples but other good choices are Golden Delicious, McIntosh, Pink Lady and Cortland apples.
How to know when muffins are done
The best way to tell if muffins are done is to insert a toothpick into the centre of one of the muffins if it comes out clean or there are a few crumbs attached to the toothpick then the muffins are done.
How to store muffins
Place the cooled muffins in a well sealed airtight bag and keep at room temperature for up to three days.
Can you freeze them?
Place the cooled muffins in an airtight freezer safe bag or container they will keep for up to three months if stored properly. The frozen muffins can be thawed at room temperature or even heated in the microwave or oven.
More delicious recipes made with applesauce
So if you are like me and always looking for a new Muffin Recipe then I hope you give these Cinnamon Applesauce Muffins a try and let me know what you think! Enjoy.
Cinnamon Applesauce Muffins
Ingredients
FOR THE MUFFINS
- 2 cups all purpose flour (250 grams)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup salted butter (melted & cooled) (105 grams)
- 2 large eggs
- 1 cup applesauce (lightly or unsweetened) (250 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar (lightly packed) (45 grams)
TOPPING
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat oven to 400F (200C), grease and flour a 12 medium size muffin tin.
FOR THE MUFFINS
- In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.
- In a large bowl whisk until combined the melted cooled butter, eggs, Applesauce and sugars.
- Add the dry ingredients into the wet ingredients and mix just until combined, stir 15-16 turns only. The batter will be a bit lumpy but that is fine.
- Spoon into the prepared muffin pan and sprinkle with cinnamon sugar . And bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 10-15 minutes. Test for doneness with a toothpick, if it comes out with 2-3 crumbs attached or dry they are done. Let cool for about 10 minutes then move to a wire rack to cool completely. Enjoy!
CINNAMON SUGAR
- In a small bowl mix together the sugar and cinnamon.
Charity says
This recipe is phenomenal. The texture of the muffins is as perfect as perfect gets. I added a bit more salt, and I had 1/4 C whole wheat flour, 1/4 C oat flour, and 1.5 C white flour. That gives some nice flavor and texture but still stays really nice, light, and moist. I used home-canned unsweetened applesauce and it was wonderful.
Rosemary says
Hi Charity, thanks so much, so glad you enjoyed them. Take care and have a wonderful weekend.
imsen says
They were very good and I felt I was being so healthy!
Buster says
My kids said this was the best muffin I’ve ever made. These were generously sized muffins that both my sweet tooth kid and my picky eater kid (who doesn’t eat frosting) loved. These were great, a regular special treat recipe in my rotation!
Rosemary says
Hi Buster, thanks so much, so glad you and your kid enjoyed them. Have a great weekend.
Erika says
My daughter and I made these today and they were soooooo dang good! We subbed coconut oil for the butter and holy moly were they delicious. Thank you so much for the recipe! We’ll definitely be making these again.
Rosemary says
Hi Erika, thanks so much, so glad you and your daughter enjoyed them. Have a great weekend.
Rebecca says
I decided to make in a loaf pan. I thought it was fine after about 25-30min but after it cooled I realized it wasn’t done in the center. I was able to cut out the raw parts. The loaf was delicious. So for next time I know it should take at least 60 min. Also when mixing the batter make sure there are no flour streaks. Lumps are ok.
Rosemary says
Hi Rebecca, yes a loaf will take longer. You could also check with a toothpick if it comes out with a couple of crumbs attached it’s done. Happy New Year.
Archer says
Easy, great use of applesauce! I have an overabundance of it since I have to frequent food banks, and they often give out cans of applesauce The cinnamon sugar gives it a nice little crispness to it too!
Rosemary says
Hi Archer, thanks so much, so glad you enjoyed them. Take care.
Fran says
Site has a lot of ads which made it a little hard to use the recipe, but then again I was using my phone. The finished product was delicious and I loved the tops of the muffins. My family was convinced I used a box mix! Great recipe for back to school breakfasts!
Rosemary says
Hi Fran, thanks glad everyone enjoyed the muffins, unfortunately it isn’t cheap running a food blog, so in order to write free recipes ads are a necessity. 🙂
Camille says
I wanted to make a slightly healthier version. I ommited the 1/2 cup white sugar, and used 1/3 cup dark brown sugar instead of 1/4 cup. I also added 1/2 tbsp of vanilla extract, 1 tbsp chia seeds, and 1 chopped honeycrisp apple.
They turned out great! They rose a lot during the baking process and are still sweet enough to satisfy my sweet tooth. I baked for a total of 20 minutes and they are very moist.
1 muffin came to 260 calories and only 10 grams of sugar. Thanks for this great recipe!
Rosemary says
Hi Camille thanks, glad you liked it. And thanks for letting me know how you made them. Take care.
Kate Teske says
I made this with a combo of King Arthur flour gluten free Measure for Measure and gf oat flour. The muffins turned out great!
Rosemary says
Hi Kate, thanks so much, and thank you for letting me know. Take care.
shl says
Hello! I have some store bought applesauce and this sounds like a great way to use it up! Could I bake the mixture in a loaf pan?
Rosemary says
Hi SHL, sure you could use a loaf pan (I do that a lot with muffin recipes). I think a 9inch loaf pan should work. Let me know how it goes.
shl says
Hi, Rosemary,
I tried it in a loaf pan and it was great! I sprinkled cinnamon sugar on top as well and it became a lovely, light crust. I did overestimate the timing and the cake was a tad dry. I shall watch it more carefully next time.
Thank you for the recipe!