Easy Applesauce Muffins

Most applesauce muffins bake up flat because the batter is too loose. My first batches had the same problem, so I kept testing ratios of applesauce, oil, and flour until the batter held its shape. One and a half cups of applesauce is the sweet spot, and oil instead of butter keeps them soft for days. These are the tall, cinnamon spiced applesauce muffins I make every fall.

This is the third muffin recipe of Beth’s that I’ve made and once again the recipe does not disappoint! Easy to make, amazing flavor and  they have high domes. What’s not to love!
-Kelsey

The Applesauce Muffin Recipe of your Dreams

I spent 6 months testing muffin recipes for my Bakery Style Muffins Cookbook. That’s where I learned what it really takes to get big, domed tops. It starts with the batter.

My first batches of these applesauce muffins had one big problem. The batter was too loose, and loose batter doesn’t dome. It spreads, and you end up with flat tops.

So I tested different ratios of applesauce, oil, and dry ingredients until the batter was thick enough to hold its shape. One and a half cups of applesauce turned out to be the perfect balance. Add more and the batter loosens up, and you lose those super domes.

I use oil in almost all my muffin recipes, and this is why. Butter is firm at room temperature, so butter muffins start to feel dry and dense once they cool. Oil stays liquid, which keeps the crumb soft and tender on day two, three, and four.

Why You’ll Love These Applesauce Muffins

• Ready in 30 minutes — just 10 minutes of prep and you’re basically done
• Simple pantry ingredients — no specialty items required
• Perfectly moist crumb — the applesauce keeps these tender and soft every single time
• Warm fall spices — cinnamon and nutmeg in every bite
• Tall, domed bakery-style tops — no special equipment needed, just a standard muffin pan
• Gluten-free friendly — swap in a 1:1 GF flour and they turn out just as good
• Freezer-friendly — make a batch now, enjoy one (or four) later

Applesauce Muffins Recipe Ingredients

These simple ingredients make the best applesauce muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.

• all-purpose flour
• granulated sugar
• baking powder
• salt
• ground cinnamon
• ground nutmeg
• applesauce
• eggs
• vegetable oil
• vanilla extract

How to Make Applesauce Muffins

1. In a mixing bowl combine the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.
2. In a larger mixing bowl combine the applesauce, eggs, vegetable oil, and vanilla extract. Stir to combine.
3. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC. 
5. For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Sprinkle the tops with sanding sugar.
6. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.

Tips for Bakery Style Applesauce Muffins

Big, domed muffin tops don’t happen by accident. They come from a thick batter and a few simple techniques I use in every muffin recipe, along with my famous chocolate chip muffins. Follow these four steps and your applesauce muffins will rise tall every time.

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

How to Store Moist Applesauce Muffins

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

How To Freeze Muffins

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

These turned out amazing! Easy recipe to follow, definitely recommend! :)
-Nicole

Easy Applesauce Muffins Recipe FAQs

More Fall Recipes

• Crock Pot Apple Crisp
• Caramel Apple Cookies
• Pumpkin Bars
• Caramel Apple Fudge