Applesauce Muffins

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These applesauce muffins are soft, fluffy, and perfectly spiced with cinnamon, nutmeg, and cloves.

Made with oil instead of butter, they stay incredibly moist while baking up with a beautifully domed top and a golden-brown crust.

The natural sweetness of applesauce blends with brown sugar to give them a rich flavor without being overly sweet.

They’re easy to make, using simple pantry staples, and come together in just one bowl.

Enjoy them warm with a cup of tea, pack them in lunchboxes, or store them for quick grab-and-go breakfasts throughout the week.

Want a little extra sweetness? Sprinkle cinnamon sugar on top before baking, and you’ll have a batch of muffins that taste as good as they look!

Table of Contents

Applesauce Muffins Recipe

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
In another bowl, whisk together the brown sugar and oil until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and applesauce until fully incorporated.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk. Avoid overmixing—stop as soon as there are no visible streaks of flour.
Pour in the milk and gently fold it into the batter until smooth. The batter will be thick but pourable.
Divide the batter evenly into the prepared muffin cups, filling each about ¾ full to ensure a nicely domed top.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly domed and golden brown.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For soft, moist, and beautifully domed applesauce muffins, follow these simple yet effective tips:

Use thick, unsweetened applesauce: Runny applesauce can make the batter too wet, preventing the muffins from rising properly. If your applesauce is watery, strain it for a few minutes.
Oil is better than butter here: Butter adds flavor but makes muffins denser. Oil keeps them soft and moist for days. Stick to neutral oils like sunflower or canola.
Don’t overdo the applesauce: More isn’t better—too much applesauce makes muffins rubbery. Stick to the measured amount.
Always mix wet and dry ingredients separately first: This prevents overmixing, which can make muffins dense. Combine them gently with a spatula.
Use a higher baking temperature for the first few minutes: Bake at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C). This quick blast of heat helps muffins rise higher.
Never open the oven door too soon: Opening the door before the muffins have set can cause them to sink. Wait at least 15 minutes before checking.
Use an oven thermometer: Most ovens run too hot or too cold, affecting the baking time. 375°F (190°C) should be exact for even browning and a perfect dome.
Let the batter rest for 10 minutes before baking: This hydrates the flour, giving muffins a better texture and rise.
Use the right muffin liners: Cheap liners stick. Use parchment paper liners or grease the muffin tin well.

Applesauce is a great ingredient in baking, offering several advantages:

Adds natural moisture: It keeps muffins soft and tender without needing extra oil or butter.
Enhances flavor: The mild sweetness and fruity notes add a pleasant taste.
Reduces fat: It can replace some or all of the oil, making baked goods lighter.
Adds natural sweetness: Using applesauce lets you cut back on refined sugar.
Creates a soft texture: Muffins turn out fluffy and moist instead of dry or crumbly.

Want to change things up? Try these delicious flavor variations:

Cinnamon Sugar Topping: Sprinkle a mix of sugar and cinnamon on top before baking for a crunchy, sweet crust.
Chopped Nuts: Add finely chopped walnuts or pecans for a nutty crunch.
Dried Fruit: Mix in raisins, chopped dates, or dried cranberries for extra chewiness.
Chocolate Chips: A handful of chocolate chips makes these muffins even more irresistible.
Shredded Coconut: Stir in some unsweetened coconut flakes for a tropical twist.
Carrot or Zucchini: Finely grate some carrot or zucchini into the batter for extra moisture and nutrition.

These muffins can be easily modified for different dietary needs:

Dairy-Free: Swap regular milk for oat milk, almond milk, or any plant-based alternative.
Egg-Free: Replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and left to thicken for 5 minutes).
Lower Sugar: Reduce the brown sugar by ¼ cup, or use coconut sugar for a more natural option.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour for a wheat-free version.

These muffins go well with a variety of dishes:

To keep your muffins fresh and delicious, follow these storage tips:

At Room Temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place.
In the Refrigerator: If you want them to last longer, refrigerate them in a sealed container for up to a week.
Freezing: Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They stay fresh for up to 3 months.

Microwave: Heat a muffin for 15-20 seconds for a soft, warm texture.
Oven: Bake at 300°F (150°C) for 5-7 minutes to refresh their crispiness.
Toaster Oven: Warm for 3-5 minutes at a low setting for a fresh-from-the-oven taste.