Easy Applesauce Muffin Recipe

Three sugar-topped applesauce muffins are stacked on a wooden plate, with a few autumn leaves nearby and blurred apples in the background, creating a cozy fall atmosphere.

4.56 from 49 ratings

Easy Applesauce Muffin Recipe

Tall, domed applesauce muffins with warm cinnamon and nutmeg and a crunchy sugar top. The thick batter is the secret, and the oil keeps them moist for days.

Prep Time10

Cook Time25

Additional Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: apple muffin recipe, apple muffins, applesauce muffin recipe, applesauce muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

3 cups (360g) all-purpose flour
1 cup (200g) granulated sugar
3 tsp baking powder
1 tsp salt
2 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 ½ cups (378g) applesauce unsweetened or regular
2 large eggs
¾ cup (149g) vegetable oil
1 tsp vanilla extract
sanding sugar for topping muffins

Instructions

In a mixing bowl combine the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.
3 cups (360g) all-purpose flour, 1 cup (200g) granulated sugar, 3 tsp baking powder, 1 tsp salt, 2 1/2 tsp ground cinnamon, 1 tsp ground nutmeg
In a larger mixing bowl combine the applesauce, eggs, vegetable oil, and vanilla extract. Stir to combine.
1 ½ cups (378g) applesauce, 2 large eggs, ¾ cup (149g) vegetable oil, 1 tsp vanilla extract
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
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.
sanding sugar
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.

Video

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: Leave muffins uncovered on the counter for up to 24 hours. For 2 to 4 days, store in an airtight container lined with paper towels, with another layer of paper towels on top. Swap in fresh paper towels if they get damp.

To Make Ahead: This batter can be made ahead of time. Cover and refrigerate it for up to 24 hours, then scoop straight from cold and bake as directed. You may need to add a couple extra minutes to the bake time since the batter is starting out cold.

To Freeze: Wrap each cooled muffin individually in plastic wrap, then place in a zip top bag or airtight container. Freeze for up to 3 months. Thaw on the counter for about 1 hour, or unwrap and microwave in 20 second intervals.

Nutrition