Easy Cinnamon Applesauce Muffins
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Peach week has come to an end, and now we’re diving into apple recipes, starting with these delicious Easy Cinnamon Applesauce Muffins. The applesauce adds moisture and just the right amount of sweetness to these perfectly spiced muffins, making them an ideal treat for this first week of fall. They’re easy to make and have a comforting, cozy flavor thanks to the cinnamon, which pairs wonderfully with the applesauce.
One important thing to note is that not all applesauce is the same, and the texture of your muffins can vary depending on the kind of applesauce you use. I used a chunky, no-sugar-added applesauce from Tree Top, which gave the muffins a heartier texture. If you use a thinner, smoother applesauce, your muffin batter will be runnier, and the muffins may have a slightly different appearance after baking. However, regardless of the applesauce you use, the flavor will be just as delicious.
One more thing worth mentioning is that these muffins don’t require any eggs. You might be wondering how they hold together without that key ingredient, but don’t worry—these muffins still come out perfectly! The applesauce acts as a natural binder, providing both moisture and structure to the batter, so there’s no need for eggs.
This makes the recipe ideal for those with egg allergies or anyone looking for an egg-free baking option. The end result is still a light, fluffy muffin with a deliciously moist texture. Trust the process—they will turn out great!
These tender muffins have a warm, cinnamon flavor that is perfect for cozy mornings or afternoon snacks. Whether you enjoy them fresh from the oven or save them for a quick breakfast, they’re the ideal way to welcome fall. I also like to eat them with a little butter on them!
Ingredients to Make Easy Applesauce Muffins
- UNSWEETENED APPLESAUCE
- CANOLA OIL
- MILK
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- SUGAR
- SALT
- BAKING POWDER
- BAKING SODA
- CINNAMON
How to Make Easy Cinnamon Applesauce Muffins
Preheat your oven to 425°F and line a muffin tin with muffin liners. This ensures the muffins will release easily after baking and prevents sticking.
In a large mixing bowl, whisk together the applesauce, oil, milk, and vanilla extract until smooth and well combined. This forms the base of your muffin batter, providing moisture and flavor.
Next, add the flour, sugar, baking powder, baking soda, salt, and cinnamon into the wet mixture. Stir just until the dry ingredients are incorporated—be careful not to overmix, as this can make the muffins dense rather than light and fluffy.
Fill each muffin liner about 3/4 of the way full with the batter using a cookie scoop or spoon. This helps the muffins rise beautifully without spilling over.
These muffins bake in two stages. Bake the muffins at 425°F for 5 minutes to give them a nice rise. Without opening the oven, reduce the temperature to 350°F and bake for an additional 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. The high initial temperature helps create a domed muffin top, while the lower temperature ensures they cook through without burning.
Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool. This recipe makes 12 delicious muffins, perfect for breakfast or an afternoon snack!
Frequently Asked Questions
Can I use sweetened applesauce instead of unsweetened?
Yes, you can use sweetened applesauce, but keep in mind that it will add extra sweetness to the muffins. If you prefer a balanced flavor, you may want to slightly reduce the amount of sugar in the recipe.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent to help with texture.
Can I substitute the oil with a different ingredient?
Yes, you can substitute the oil with melted butter, coconut oil, mashed banana, or even more applesauce to reduce the fat content. However, remember that the texture may vary slightly depending on your substitute.
How long do these muffins stay fresh?
These muffins stay fresh for 2-3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I add mix-ins like nuts or raisins?
Absolutely! Add 1/2 to 3/4 cup of mix-ins like chopped nuts, dried cranberries, raisins, cinnamon chips, or chocolate chips to the batter for added texture and flavor. Just be sure to fold them in gently to avoid overmixing the batter.
Why bake the muffins at two different temperatures?
The initial high temperature helps the muffins rise quickly, creating a nice domed top. Lowering the temperature after the first few minutes allows the muffins to cook through evenly without over-browning the tops.
Easy Cinnamon Applesauce Muffins
Real Mom Kitchen
Equipment
Ingredients
- 1 cup applesauce
- ¼ cup canola oil
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 ½ cups flour
- ½ cup sugar
- ¾ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 425°F. Line a muffin pan with muffin liners.
- In a large bowl, whisk together the applesauce, oil, milk, and vanilla until well combined.
- Add in the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir just until combined, being careful not to overmix.
- Spoon the batter into the muffin liners, filling each about 3/4 of the way full. I like to use a cookie scoop.
- Bake 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake an additional 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool. Makes 12 muffins.
Nutrition
This recipe is adapted from I Heart Naptime.
