Applesauce Muffins Recipe: Moist, Flavorful Breakfast or Snack

Updated Oct. 1, 2021

Recipe Overview

These applesauce muffins blend warm spices, wholesome whole grains, and natural sweetness, creating a tender, aromatic treat perfect for breakfast, brunch, or a midday snack. The recipe balances applesauce’s moisture with cinnamon and nutmeg, while toasted walnuts and optional apple chunks add texture. Total time: 40 minutes (prep + baking).

Ingredients

Wet Components

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 cup (250g) unsweetened applesauce

• ½ cup (105g) canola or neutral oil (e.g., sunflower)

• 1½ teaspoons ground cinnamon (divided: 1 tsp in batter, ½ tsp for topping)

• ½ teaspoon freshly grated nutmeg

• ½ teaspoon kosher salt (Diamond Crystal brand)

Dry Components

• 1 cup (128g) all-purpose flour

• 1 cup (130g) whole-wheat flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

Mix-Ins

• 1 cup (90g) toasted walnut halves, finely chopped (divided: ⅔ for batter, ⅓ for topping)

• 1 small honeycrisp or baking apple, peeled and cut into ¼-inch pieces (about ¾ cup/80g; optional)

Cinnamon Sugar Topping

• 1 tablespoon granulated sugar

• ½ teaspoon ground cinnamon

Detailed Preparation Steps

Step 1: Prep the Baking Station

Preheat the oven to 350°F (175°C) and position a rack in the center. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine the cinnamon sugar topping (1 tbsp sugar + ½ tsp cinnamon); set aside.

Step 2: Aerate the Egg-Sugar Base

In a large mixing bowl, whisk the ¾ cup (150g) sugar and eggs vigorously for 2–3 minutes until the mixture is light, foamy, and pale yellow. This aeration creates a fluffy texture critical to the muffins’ structure.

Step 3: Combine Wet Ingredients

Add the applesauce, neutral oil, remaining 1½ teaspoons cinnamon, nutmeg, and salt to the egg-sugar mixture. Whisk until smooth and homogeneous, ensuring all ingredients are fully integrated.

Step 4: Incorporate Dry Ingredients and Mix-Ins

In a separate bowl, sift the all-purpose flour, whole-wheat flour, baking powder, and baking soda to break up lumps. Add the dry mixture to the wet batter in three additions, folding with a silicone spatula until just combined (reserve a few streaks of flour to avoid overmixing). Gently fold in two-thirds of the toasted walnuts and chopped apple (if using) until evenly distributed.

Step 5: Fill and Top Muffin Tins

Divide the batter evenly among the 12 liners, filling them almost to the top. Sprinkle the remaining one-third of walnuts and the reserved cinnamon sugar over the batter for texture and sweetness.

Step 6: Bake and Cool

Bake for 15–22 minutes, rotating the tin halfway through to ensure even browning. Muffins are done when tops are puffed, golden, and a skewer inserted into the center comes out clean (with a few moist crumbs). Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Storage & Freshness

Best eaten the day of baking for peak moisture. Store in an airtight container on the counter for up to 2 days. For longer storage, freeze cooled muffins in single layers, then transfer to a freezer-safe container for up to 3 months.

Chef’s Tips & Variations

Sweetener Substitutions

• Maple Syrup/Honey: Replace ½ cup sugar with ½ cup maple syrup or honey; reduce applesauce by 2 tbsp to adjust consistency.

• Reduced Sugar: Use ½ cup brown sugar + ¼ cup white sugar, or cut total sugar by 20g (e.g., 150g instead of 166g).

Flavor Twists

• Banana Muffins: Swap applesauce for 1½ cups mashed ripe banana, add ½ tsp vanilla, and use pecans instead of walnuts.

• Snack Cake: Bake in a 9x5-inch loaf pan with 1¼ cups applesauce, ¼ cup oil, and 1 tsp cinnamon (omit nutmeg and topping).

Baking Adjustments

• Oven Variations: If your oven runs hot, reduce baking time by 2–3 minutes; if slow, extend to 20–25 minutes.

• Texture Tweaks: Replace half the whole-wheat flour with rolled oats, or add ½ cup raisins/dried cranberries for chewiness.

Key Techniques

• Aeration: Whisk eggs and sugar until foamy to trap air, ensuring fluffiness.

• Gentle Mixing: Fold dry ingredients and mix-ins briefly to avoid toughness.

Q: Can I use maple syrup or honey instead of sugar?

A: Yes! Substitute ½ cup maple syrup or honey for sugar, reducing applesauce by 2 tbsp to maintain batter consistency.

Enjoy these versatile muffins—they’re delicious fresh or with a spread of butter!