Applesauce Muffins

These applesauce muffins are soft, moist, and full of warm cinnamon flavor with a crunchy cinnamon-sugar topping. Perfect for an easy breakfast or snack!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 231

Author Kim

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

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

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.

This recipe was revised and republished October 4, 2026. You can send me an email for the old recipe.

Nutrition