Easy Applesauce Muffins
Soft, moist, and bursting with cozy fall flavor, these Easy Applesauce Muffins are the ultimate quick-bake treat for busy mornings or afternoon snacking. Made with pantry staples like unsweetened applesauce, warm cinnamon, and a hint of nutmeg, these muffins are naturally infused with a delicate sweetness and irresistible aroma. The recipe is a breeze to whip up in just 10 minutes of prep time, with no mixer required—perfect for beginners or anyone craving a fuss-free baking project. Each batch yields 12 tender muffins that bake to golden perfection in under 20 minutes. Serve them warm for breakfast, pair them with coffee for a midday pick-me-up, or enjoy as a sweet on-the-go snack. These muffins are a delightful way to add a wholesome twist to your day, and they stay moist and flavorful for days when stored properly. Perfect for fall baking, kid-friendly, and freezer-friendly, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1 cups unsweetened applesauce
- 0.33 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, mix the applesauce, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon until just combined. Do not overmix—it's okay if a few lumps remain.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 159.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 148 mg | 11% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
