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A close-up view of freshly baked, golden-brown muffins dusted with cinnamon sugar on a wire cooling rack, highlighting the delicious outcome of the Applesauce Muffin Recipe.

Wholesome Applesauce Muffins

These light and fluffy applesauce muffins are a delightful treat, perfect for a quick breakfast or a comforting snack. Made with unsweetened applesauce, they offer natural sweetness and a moist texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 1 large egg room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Equipment

  • 12-cup muffin pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease the muffin cups thoroughly.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk the egg until light and fluffy. Add the granulated sugar and brown sugar, whisking until fully incorporated.
  2. Stir in the unsweetened applesauce, vegetable oil, and vanilla extract until the mixture is smooth.
Mix Batter
  1. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
Bake
  1. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
  3. Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an added treat, sprinkle a tablespoon of turbinado sugar on top of the muffins before baking for a crunchy crust. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.