Applesauce Muffin Recipe: A Perfectly Moist, Irresistible Treat!
Hello, friends Here’s Olivia Rose Carter. If you’re anything like me, you presumably like getting out a tray of freshly made muffins and inhaling the pleasant scent that fills your house. I’m thrilled to share applesauce muffins with you today—they’re one of my go-to recipes for when you need a little sweetness but still want to eat healthy!
A Little Backstory
When I was looking for a way to use up some homemade applesauce (made from a batch of apples that were screaming to be converted into something wonderful), I first came onto applesauce muffins. Applesauce was a hit with my kids, but I preferred something heartier for breakfast or a snack. Muffins looked like the ideal solution, and I soon discovered that applesauce made the muffins incredibly moist without adding a lot of oil or butter, in addition to adding flavour.
The family immediately began to love these muffins. I’ve made these for many weekend breakfasts, brought them along for school lunches, and shared them over coffee with friends. They’re flavourful and light, and you wouldn’t believe how simple they are to prepare!
Why Applesauce?
Applesauce offers a delicious fruity sweetness to baked goods, but it’s not only for flavour. It’s a fantastic method for cutting down on fats like butter and oil. These muffins are a little lighter and healthier thanks to the moisturising and tenderising effects of applesauce, which also makes baked foods less heavy. Plus, if you’re trying to cut down on sugar, you can manage the sweetness by using unsweetened applesauce.
Applesauce Muffin Recipe
Course: Breakfast, Snack, DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes18
minutes150-180
kcalThese flavourful, moist applesauce muffins are a delightful treat at any time of day. These are a healthier take on muffins, made with unsweetened applesauce and toasty spices. They are also quite simple to make. Add some raisins or nuts to personalise them for more taste and texture!
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 cup unsweetened applesauce
½ cup granulated sugar (or brown sugar for richer flavor)
¼ cup vegetable oil (or melted coconut oil)
1 large egg
1 tsp vanilla extract
Optional: ½ cup chopped nuts or raisins
Directions
- Preheat the Oven
Preheat to 350°F (175°C) and line or grease a 12-cup muffin tin. - Mix the Dry Ingredients
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. - Combine the Wet Ingredients
In another bowl, stir together applesauce, sugar, oil, egg, and vanilla extract until smooth. - Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing. - Add Mix-ins (Optional)
Fold in chopped nuts or raisins for added texture. - Fill the Muffin Tin
Spoon the batter into the muffin tin, filling each cup about ¾ full. - Bake
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Enjoy
Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Or, enjoy one warm with a little butter!
Recipe Video
Challenges I Faced and How I Solved Them
Problem #1: Dry muffins
I discovered early on that even a few minutes too long in the oven will cause these muffins to come out dry. The answer? When the 18-minute mark approaches, inspect them with a toothpick and pay special attention to the baking time. They’re done if it comes out clean!
Problem #2: Too dense
I once overmixed the batter because I believed that the smoother the better. Huge error! The muffins came out rough and thick. I discovered that it’s important to stir just until the flour is fully integrated. Since muffins are meant to be fluffy and light, overmixing is not recommended!
Problem #3: Lack of sweetness
Once, I tried making them with reduced sugar and unsweetened applesauce, and they came out a little tasteless. To counterbalance the sugar reduction, try using a sweeter kind of applesauce or adding a sweet mix-in like raisins.
Ingredient Substitutions & U.S.-Friendly Tips
- Applesauce: In the United States, applesauce is readily available at almost every grocery shop. To adjust the muffins’ sweetness, I suggest adding unsweetened applesauce.
- Flour: You may use half whole wheat flour and half all-purpose flour to make these muffins even healthier. This imparts a hint of nutty flavour and fibre.
- Oil: For a richer flavor, swap the vegetable oil for melted coconut oil or even olive oil for a savory twist. If you’re out of oil, melted butter works just as well!
- Add-ins: You may be as creative as you want with your mix-ins. Fantastic possibilities include chopped apples, shredded coconut, or chocolate chips (because who doesn’t love a little chocolate?).
Conclusion
As much as my family and I like these applesauce muffins, I hope you will too. These will be delicious baked for breakfast, as a snack, or for dessert. Play around with the recipe; it’s very adaptable and simple to make your own. As usual, have fun baking!
Until next time,
Olivia Rose Carter
Frequently Asked Questions
Can I make these muffins gluten-free?
Indeed! You may use a gluten-free flour mix in place of the all-purpose flour. Just confirm that the replacement is 1:1.
How can I store these muffins?
These muffins may be kept for up to three days at room temperature in an airtight container. They freeze wonderfully for up to three months if you want them to last longer!
Can I use flavored applesauce?
Yes, of course! Feel free to add cinnamon or vanilla-flavored applesauce for an extra flavour boost. Just be aware that flavoured variations may have additional sugar.
