Applesauce Muffins

Ridiculously moist and versatile, these cinnamon-spiced applesauce muffins are perfect for breakfast, snack time, or baby’s first muffin. A family-favorite recipe that's easily adaptable for healthy, vegan, sugar-free, and oatmeal variations.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: 3 ingredient applesauce muffins, Applesauce Muffins, Easy applesauce muffins, Healthy applesauce muffins, Moist applesauce muffins, One bowl applesauce muffins

Prep Time: 15

Cook Time: 20

Rest Time: 5

Total Time: 40

Servings: muffins

Calories: 210kcal

Cost: $5

Equipment

12-cup muffin tin (Use mini muffin tin for toddler size)
Paper muffin liners (Or non-stick spray)
Medium mixing bowl (For dry ingredients)
Large mixing bowl (For wet ingredients)
Whisk (To combine dry ingredients)
Electric mixer (Or a sturdy wooden spoon)
Rubber spatula (For folding batter)
Ice cream scoop (Or large spoon, for portioning)
Wire cooling rack (Essential for cooling properly)

Ingredients

2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg - Optional
½ cup Butter - Softened
½ cup Granulated sugar - Can substitute with maple syrup
½ cup Brown sugar - Packed
2 Eggs - Or flax eggs for vegan version
1 ½ cups Applesauce - Unsweetened
1 teaspoon Vanilla extract

Optional Add-ins — choose as needed:

¾ cup Rolled oats - For applesauce oatmeal muffins
½ cup Diced fresh apple - Adds texture
½ cup Chopped walnuts/pecans - For crunch
⅓ cup Raisins or cranberries - Chewy fruitiness
⅓ cup Chocolate chips - For a kid-friendly treat
1 Mashed banana - For banana applesauce variation

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with liners or spray with cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy (about 2 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in the applesauce and vanilla. Mixture may look slightly curdled—this is normal.
Gently fold dry ingredients into wet mixture using a spatula. Do not overmix.
If using oats, mashed banana, nuts, or fruit, fold them in gently at this stage.
Let the batter rest for 5–10 minutes to help hydrate the flour and activate leavening.
Scoop batter into muffin cups, filling each about ¾ full. Sprinkle with cinnamon sugar if desired.
Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Mini muffins take 10–12 minutes.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition