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Applesauce Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsweetened applesauce
  • ½ cup neutral oil canola or vegetable
  • ¼ cup sour cream or plain Greek yogurt
  • 2 large eggs
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Optional Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon melted butter for brushing tops

Instructions

Prep

  • Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.

Mix Dry Ingredients

  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined.

Mix Wet Ingredients

  • In a separate bowl, whisk together the oil, eggs, applesauce, brown sugar, granulated sugar, vanilla, and sour cream until smooth.

Combine and Fill

  • Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. Do not overmix. A few lumps are fine.
  • Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.

Optional Cinnamon Sugar Topping

  • Mix 2 tablespoons sugar with ½ teaspoon cinnamon. Brush each muffin top lightly with melted butter, then sprinkle cinnamon sugar over each one.

Bake and Cool

  • Bake at 375°F for 18-20 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don't overmix: Fold the batter until the flour just disappears. Overmixing makes tough, dense muffins.
  • Room temperature ingredients: Eggs and applesauce at room temperature blend more evenly.
  • Sweetened applesauce: If using sweetened, reduce or omit the granulated sugar.
  • Oil vs. butter: Oil keeps these muffins moist longer. You can use ½ cup melted butter instead for richer flavor.
  • Storage: Room temperature in an airtight container for 3-4 days. Freeze individually wrapped for up to 3 months.