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Each bite of these Applesauce Muffins is incredibly moist and infused with warm apple flavor. With domed tops and a cinnamon sugar finish, they look like something straight from a bakery.
Just like my apple cinnamon muffins, these applesauce muffins are dotted with diced apples. But they’re also made with applesauce, for even more apple flavor and extra moisture. They’re super easy to make, too! We’ve enjoyed these for both breakfast and dessert. I love to make extras because they freeze very well.
Why I Love These Applesauce Muffins
- Lots of apple flavor. These muffins are made with applesauce and apples, which means there’s apple flavor in every single bite.
- Super moist. The applesauce adds moisture to the muffins, as does the buttermilk and oil. I also rest the batter for a few minutes which helps create moister muffins too.
- Bakery-style. I overfill the liners for these applesauce muffins, which creates the puffy bakery-style tops. Then I add a final touch of cinnamon sugar topping, just like you’d see in a bakery.
Recipe Ingredients
These muffins are made with applesauce, apples, and pantry staples. Scroll down to the recipe card below for the exact measurements.
- All-purpose flour
- Sugar – Granulated sugar and brown sugar are both added to these muffins. The brown sugar helps to add extra moisture.
- Cinnamon – Adds a warm flavor that complements the applesauce.
- Baking powder – Helps the muffins rise in the oven.
- Salt
- Eggs – Gives the batter shape and substance.
- Buttermilk – One of my secrets to a super tender and moist crumb. Use plain yogurt or milk with 1 teaspoon of vinegar as a substitute for buttermilk.
- Applesauce – Unsweetened applesauce is recommended, but sweetened applesauce can be used if you prefer a sweeter muffin. Store-bought or homemade applesauce can be used.
- Vegetable oil – Adds moisture to the muffins. Melted coconut oil can also be used.
- Vanilla extract
- Apples – Any baking apples, such as Granny Smith or Honeycrisp work.
- Unsalted butter – Melted for the topping.
- Cinnamon & granulated sugar – Combined to make the cinnamon sugar topping.
How To Make Applesauce Muffins
These muffins are super easy to make. Just remember to plan time for the batter to rest for 15 minutes! The printable instructions are in the recipe card below.
- Make the batter. Combine the dry ingredients in a bowl. In another bowl, whisk together the wet ingredients. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the apples.
- Rest. Cover the bowl with a towel. Let the batter rest for 15 minutes.
- Bake. Preheat the oven to 425F. Line the muffin tin with liners in every other cup. Fill the lines with batter. Bake for 7 minutes then lower the temperature to 350F. Bake for another 16-21 minutes. Repeat with the remaining batter.
- Cool. Let the muffins cool for 15 minutes in the pan then transfer to a wire rack.
- Add the topping. Mix the cinnamon and sugar together. Brush the tops of the muffins with melted butter. Dip them into the cinnamon sugar.
Recipe Tips & Variations
Here are a few general tips for making this applesauce muffins recipe as well as some easy variations.
- Rest the dough. Resting the dough helps to make a moister muffin so don’t skip that step.
- Mix-ins. Add ½ cup chopped nuts, such as walnuts or pecans, for extra texture. Other options are raisins, chocolate chips or cranberries.
- Other topping options. Skip the cinnamon-sugar topping and drizzle the muffins with a simple powdered sugar glaze instead.
- Fill the liners completely. Overfilling the muffin liners helps create the domed, bakery-style tops. Just alternate every other space in the muffin tin so the tops don’t bake together.
Proper Storage
- Room temperature. Store applesauce muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezer. Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
- Reheat. Warm muffins in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-7 minutes.
Applesauce Muffins
Each bite of these Applesauce Muffins is incredibly moist and infused with warm apple flavor. With domed tops and a cinnamon sugar finish, they look like something straight from a bakery.
Servings: 10 muffins
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup buttermilk
- ¼ cup unsweetened applesauce
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups apples peeled and diced, cut into ½-inch chunks
Topping:
- 2 Tablespoons unsalted butter melted
- ½ Tablespoon cinnamon
- 2 Tablespoons granulated sugar
Instructions
- Combine the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt in a medium bowl. Stir well and set aside.
- In a large mixing bowl, whisk together the eggs, buttermilk, applesauce, vegetable oil, and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the diced apples, being careful not to overmix. Cover the bowl with a towel and let the batter rest for 15 minutes.
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with 6 liners, spacing them out in every other cup to give the muffins room to rise. Fill each liner to the top with batter, smoothing the tops with a butter knife if needed.
- Bake the muffins at 425°F (220°C) for 7 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and continue baking for 16-21 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before transferring them to a wire rack.
- Repeat the baking process with the remaining batter, making sure to preheat the oven back to 425°F (220°C) before starting.
- To make the topping, melt the butter in a small dish. In a separate bowl, mix the cinnamon and sugar. Brush the tops of the cooled muffins with the melted butter, then dip them into the cinnamon-sugar mixture to coat evenly. Enjoy!
Last Step:
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Notes
tore applesauce muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
Calories: 422kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 201mg | Fiber: 2g | Sugar: 37g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
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