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muffins with a cinnamon oat topping in a muffin pan

Applesauce Muffins

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These tender and moist Applesauce Muffins are the perfect start to fall mornings. They are full of warm, cozy flavors and made even more delicious with a crunchy cinnamon oat topping. Enjoy one for breakfast, brunch, or afternoon snacking!
Course Breakfast
Cuisine American
Keyword apple cinnamon muffins, apple muffins, applesauce muffins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 Muffins
Calories 152
Author Kim


  • 1 1/2 cups (180 g) all-purpose flour or whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 4 tablespoons (84 g) honey or maple syrup
  • 1 cup unsweetened applesauce (I used two 4 ounce containers which came to 223 g)
  • 2 tablespoons (30 ml) light olive oil (or other oil)
  • 1 teaspoon vanilla extract

Cinnamon Sugar Topping

  • 3 tablespoons (24 g) all-purpose flour
  • 2 tablespoons (10 g) quick oats
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (24 g) brown sugar
  • 2 tablespoons (30 ml) light olive oil (or other oil or melted butter)


  • Preheat oven to 350ºF. Prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  • In a large mixing bowl, stir dry ingredients (flour, baking soda, baking powder, salt and cinnamon).
  • Make a well in the center of the dry ingredients. Add wet ingredients to the center (eggs, honey, applesauce, olive oil and vanilla). Mix wet ingredients together and then combine all ingredients. Stir only until just combined.
  • Divide the batter evenly among the 12 muffin cups, filling them 3/4 full.
  • If using the cinnamon sugar topping, mix all topping ingredients in a small mixing bowl. Top each muffin evenly with the topping.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for 1-2 days and in the fridge for up to 5 days, or freeze for up to 3 months.


Photos by Sasha at Eat Love Eats.
  • Don’t overmix your batter. Mix just until everything is combined.
  • You can use an ice cream scoop or a spring loaded scoop to fill the muffin tins. This helps you to get even amounts of batter in each tin.
  • Don’t overbake your muffins. Dry muffins are not good muffins. Bake them just until a tester inserted in the middle comes out clean, or once you can touch the top of the muffin and the muffin springs back.
  • Let the muffins sit in the tin for about 10 minutes before removing to serve.
  • You can either bake muffins in a greased muffin tin or with paper liners.


Serving: 1muffin | Calories: 152kcal | Carbohydrates: 23.9g | Protein: 2.8g | Fat: 5.6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.4g | Trans Fat: 5.6g | Cholesterol: 30.8mg | Sodium: 100.4mg | Fiber: 1.2g | Sugar: 10.6g | Vitamin A: 1.3IU | Calcium: 2.9mg | Iron: 3.4mg