Mini Applesauce Muffins
Soft, sweet, and bursting with cozy fall flavors, these Mini Applesauce Muffins are the perfect bite-sized treat for any occasion. Made with a blend of cinnamon and nutmeg, these fluffy muffins highlight the natural sweetness of unsweetened applesauce, while brown sugar and melted butter add a subtle richness. Ready in just 22 minutes and yielding 24 mini muffins, they’re quick, easy, and ideal for breakfast on-the-go, lunchbox snacks, or a delightful dessert. With no electric mixer required, this one-bowl recipe is as simple as it is satisfying. Serve them warm or at room temperature, and enjoy the comforting aroma of freshly baked goodness. Perfect for making ahead, these muffins can also be stored or frozen, ensuring you always have a flavorful snack on hand!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup unsweetened applesauce
- 0.5 cup light brown sugar
- 0.25 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line with mini muffin liners.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, combine the unsweetened applesauce, light brown sugar, granulated sugar, melted unsalted butter, egg, and pure vanilla extract. Mix well until smooth.
Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture with a spatula until just combined. Avoid overmixing to ensure tender muffins.
Using a small spoon or cookie scoop, evenly distribute the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 173.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 161 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 587 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.
