Applesauce muffins are super moist, perfectly spiced and topped with a sprinkling of sugar!Jump to Recipe
When it comes to breakfast food, I really love it all. But the BEST breakfast meals include some sort of quick bread, roll or muffin (this is my sweet tooth talking)! And as much as I love a good blueberry muffin or cinnamon roll, I don’t always have the fresh berries or the time needed to whip up a batch of rolls.
These Applesauce Muffins solve both problems. With simple, staple ingredients and a one-bowl mixing method, these are super easy and quick. And SO SO SO GOOD. The moist texture and spice combination reminds me of pumpkin bread….which I love! And lastly, these muffins get a quick drizzle of melted butter and sugar for the perfect, pretty topping!
What can I do with lots of applesauce?
We froze LOTS of applesauce last fall, and although my kids have been plowing through it, we still have lots left. These applesauce muffins use 1 1/2 cups of applesauce, which uses up a bit and keeps the muffins super moist. You could also give this Applesauce Cake a try (which takes 2 1/4 c applesauce) or try something new with these Applesauce Meatballs!
Tips for making delicious muffins
- Be sure to read through the ingredients before you begin to make sure you have everything you need.
- Let the wet ingredients (and butter) come to room temperature before you begin making the muffins, which will allow the batter to mix together more uniformly. Simply place ingredients on the counter an hour before starting. If you forget – no worries – try next time!
- Once you’ve added the flour, only stir the batter until its incorporated. If you over-stir a quick bread/muffin batter, the gluten has more time to develop and will result in a muffin that isn’t as tender. It can also cause the muffins to be pointy instead of nice and rounded on top.
- Use a cookie scoop to make sure each muffin has the same amount of batter. This will help the muffins cook evenly and be done at the same time.
- Make sure your oven rack is close to the center (not too high up or too low). This allows the oven heat to circulate and heat the muffins evenly. If your oven tends to cook unevenly, I’d recommend turning the muffin tin around after about 10 minutes in the oven.
- After the muffins are done baking, let them cool for a few minutes in the pan. Then remove and let them cool on a wire rack, using a spoon or butter knife to help out.
- Use a light colored pan. I find that when I bake muffins in a dark metal pan, they brown too much on the bottom, but have much better luck with my light colored pan!
This recipe (from my Aunt Char) was originally a bread recipe. It’s really delicious either way, but I tend to make muffins more often, just because they don’t take as long to bake. (Have I ever told you I’m impatient??!) However, you can certainly make applesauce bread instead of muffins.
Simply pour the batter into a large loaf pan and bake at 325F for about 60-70 minutes, or until a toothpick inserted into the center comes out mostly clean.
Some of my other favorite muffin recipes
Homemade Blueberry Muffins – For those time when you have fresh berries, this recipe is an absolute must!! They’re moist, tender and full of plump blueberries!
Raspberry Scones – Soft raspberry scones with a drizzle of icing or a layer of coarse sugar on top, these will be your new favorite breakfast treats!
Peach Muffins – Loaded with (fresh or canned) peaches and crunchy pecans and covered in a crumb topping, these muffins are such a delicious start to the day!
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- muffin tin
- 1/2 c butter softened
- 1 c sugar
- 1 1/2 c applesauce regular, unsweetened or cinnamon will work!
- 1 egg
- 1 tsp vanilla
- 1 1/2 c flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp salt
- 2 tbsp butter + sugar melted, for topping
- Preheat oven to 350°F and line a muffin tin with liners.
- In a large bowl, cream together the butter and the sugar.
- Add the applesauce, egg and vanilla and stir well.
- Next, add the flour, baking soda, cinnamon, nutmeg and salt and stir until combined.
- Scoop the batter into the muffin tin, filling each about 2/3 full.
- Bake for 12-14 minutes or until the center is no longer gooey.
- When the muffins are out of the oven, brush them with melted butter and sprinkle (or dunk them into) sugar.