Applesauce Muffins
These applesauce muffins are everything I want with my morning coffee! They’re soft, tender, and packed with cinnamon, with a sparkly cinnamon-sugar top that adds the best little crunch. Even better, the applesauce keeps every bite perfectly moist!
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A Note from Kim
A Little Applesauce Magic
These applesauce muffins are my answer to the half-used jar of applesauce that always seems to end up in the fridge! I love turning it into a batch of muffins that we can grab for breakfast, tuck into lunches, or snack on when that afternoon sweet tooth hits.
Apple season also means I’m making my apple oatmeal muffins and apple muffins with a crumb topping on repeat. Each one is a little different, so there’s always a good excuse to bake another batch!
With love (and lots of good eats), 
Oh my goodness… I cannot say enough great things about these muffins! They had the best cozy flavor and they also had such a lovely texture. We ate them up!
— Sonia
Ingredients for Applesauce Muffins
This applesauce muffins recipe is made with simple, wholesome ingredients that you probably already have in your kitchen.
The full list of ingredients with measurements can be found in the printable recipe card below.
- All-purpose flour: Gives the muffins structure while keeping the crumb soft and tender. For the best results, weigh the flour or spoon and level it into the measuring cup.
- Ground cinnamon: Adds plenty of warm spice and pairs perfectly with the applesauce.
- Baking powder + baking soda: Using both for a nice rise and to help create those tall, rounded tops.
- Salt: A 1/2 tsp salt balances the sweetness and brings out all the other flavors.
- Oil: Melted coconut oil keeps the muffins soft and moist. You can substitute vegetable oil or avocado oil if that’s what you have on hand.
- Granulated sugar: Sweetens the muffins without making them overly sweet.
- Brown sugar: Adds a little extra moisture and a hint of caramel-like flavor.
- Vanilla extract: Adds warmth and rounds out the cinnamon and apple flavors.
- Large eggs: For structure and to help create a soft, tender texture. Room temperature eggs mix into the batter more easily.
- Unsweetened applesauce: The star of the recipe! It adds moisture, subtle apple flavor, and natural sweetness. If I don’t have a jar in the fridge, I use two 4-ounce containers for an easy shortcut.
- Cinnamon-sugar topping: A simple mix of sugar and cinnamon gives the tops a sweet, lightly crunchy finish. Turbinado sugar is especially good if you want a little more crunch.
Recipe Variations
- Add some crunch: Fold in ½ cup chopped pecans or walnuts for a little texture in every bite.
- Chocolate: Add ½ cup mini chocolate chips to the batter. Cinnamon and chocolate are so good together!
- Apple cinnamon: Fold in ¾ cup finely diced apple chunks for extra apple flavor and juicy little bites throughout.
- Add a streusel: Skip the cinnamon-sugar topping, and mix ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and 2 tablespoons melted butter until crumbly. Sprinkle over the muffins before baking.
- Add raisins: Stir in ½ cup raisins or dried cranberries for a chewy, sweet addition.
Kim’s Recipe Tips
- Measure the flour carefully: Too much flour can make the muffins dry. I recommend weighing it for the most accurate results.
- Use room-temperature ingredients: Let the eggs and applesauce come to room temperature so everything mixes together smoothly.
- Don’t overmix: Fold the batter just until you no longer see streaks of flour. Overmixing can make the muffins dense or tough.
- Fill those muffin cups: The cups will be almost full, and that’s okay! This helps give the muffins nice, tall tops.
How to Make Applesauce Muffins
These applesauce muffins come together quickly with just a couple of bowls and a muffin pan. You can grease the pan or use muffin liners for easy cleanup, just give the paper liners a light spray with cooking spray to prevent sticking. Let’s get baking!
I’ve included step-by-step photos below to guide you through the recipe. For exact amounts and full instructions, scroll to the recipe card at the bottom of the post.
Step 1: Mix dry ingredients. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Step 2: Mix wet ingredients. In a separate large bowl, whisk the oil and sugars until well combined. Add the eggs, vanilla, and applesauce, and whisk until smooth.
Step 3: Combine. Add half of the dry ingredients and stir until just combined. Fold in the remaining dry ingredients until no flour streaks remain. Do not overmix.
Step 4: Add batter to pan. Divide the batter evenly among the muffin cups. They will be almost full.
Step 5: Add sugar and cinnamon. In a small bowl, stir together the sugar and cinnamon, then sprinkle the mixture generously over each muffin.
Step 6: Bake. Place in the oven and bake for 5 minutes at 425°F. Then, reduce the temperature to 350°F and continue baking for 14–16 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool. Let the muffins cool in the muffin tin for a few minutes, then transfer them to a wire rack to finish cooling.
Storage, Freezing and Reheating
- Store: Keep leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Let them cool completely before storing.
- Freeze: Once completely cool, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheat: Microwave a muffin for about 10–15 seconds, or until just warm. If frozen, microwave for about 30–45 seconds, adding more time as needed.
More Favorite Fall Muffin Recipes
If you try this applesauce muffin recipe, let me know! Leave a comment and if you love it as much as I do, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Applesauce Muffins
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil (or vegetable oil/avocado oil)
- 1/2 cup (100 grams) white sugar
- 1/4 cup (50 grams) brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (226g) unsweetened applesauce, at room temperature, (I use two 4-ounce containers which comes to 226g)
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar or turbinado sugar
- 1/2 teaspoon cinnamon
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Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with liners, or lightly coat the pan with nonstick spray. If you’re using liners, give them a quick spray as well to help prevent the muffins from sticking.
- In a medium bowl, whisk together the 2 cups (250g) all-purpose flour, 2 teaspoons ground cinnamon, 1½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate large bowl, whisk the 1/2 cup melted coconut oil (or vegetable oil/avocado oil), 1/2 cup (100 grams) white sugar and 1/4 cup (50 grams) brown sugar until well combined. Add the 2 large eggs, 1 teaspoon pure vanilla extract, and 1 cup (226g) unsweetened applesauce, and whisk until smooth.
- Add half of the dry ingredients to the wet mixture and gently stir until just combined. Add the remaining flour mixture and fold with a rubber spatula or wooden spoon until no dry streaks remain. Be careful not to overmix.
- Divide the batter evenly among the muffin cups. They will be almost full.
- In a small bowl, stir together the 2 tablespoons granulated sugar or turbinado sugar and 1/2 teaspoon cinnamon, then sprinkle the mixture generously over each muffin.
- Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.
Notes
- Store: Keep leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Let them cool completely before storing.
- Freeze: Once completely cool, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheat: Microwave a muffin for about 10–15 seconds, or until just warm. If frozen, microwave for about 30–45 seconds, adding more time as needed.
Did you make this recipe?
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These were fabulous!! The perfect brunch item or grab and go snack! And my kids loved them too!
Wow! Kim, these muffins were so good! I loved the apple flavors… so perfect this time of year. And the texture was wonderful!
I will be making these again and again. My whole family enjoyed and these didn’t even last two days! The crisp topping was perfect!
These are beautiful delicious muffins! The perfect grab-and-go breakfast! I will definitely be making these again and all fall season! So good!
These made such a lovely breakfast! They went perfectly with my mug of coffee! Your photos are gorgeous too. Thanks for sharing these, I’ll be making these again and again!
Such a fabulous recipe! These were so easy and scrumptious! A new favorite!
We adore the cinnamon sugar topping for these muffins and how moist they are! Saving this recipe to make time after time! Thanks!
These applesauce muffins are the perfect start to the day! So easy to make and they were delicious!
They were very good and I felt I was being so healthy!
Glad you enjoyed!
These apple sauce muffins are so perfect for early mornings before school. I’m in love with them.
These applesauce muffins were so perfect with my morning coffee.
Oh my goodness… I cannot say enough great things about these muffins! They had the best cozy flavor and they also had such a lovely texture. We ate them up!
Delicious and flavorful. Best with my cup of tea.
Super recipe! Turned out perfect!!!
Wondering if I can add half cup strawberry puree and half applesauce in the recipe. My son LOVES strawberries 🙂
Yay! So glad you enjoyed. I think that would work just fine.
Can I substitute old-fashioned oats, or would that throw off the recipe?
It might throw off the texture a bit. I think it would work fine if you grind your whole oats in a food processor for about 2-3 seconds though. good luck!