Name: Applesauce Muffins Recipe: Moist, Cinnamon-Topped
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp cinnamon; ½ cup melted butter; ¾ cup granulated sugar; ¼ cup brown sugar; 2 eggs; 1 cup unsweetened applesauce; 1 tsp vanilla; Topping: ¼ cup sugar + 1 tsp cinnamon + melted butter

Introduction

Table of Contents

Applesauce Muffins are the ultimate cozy treat: ultra-moist from applesauce, warmly spiced, and crowned with a crunchy cinnamon-sugar topping that crackles in every bite. One bowl, no mixer, and you’ve got bakery-worthy muffins that make mornings (or afternoons) feel special. Presented in a white ceramic basket lined with a napkin, optionally garnished with apple slices and cinnamon sticks, these Applesauce Muffins offer golden domes, tender crumb, and pure autumn comfort that disappears faster than you can brew coffee.

Ingredients

For the Applesauce Muffins (makes 12 standard muffins): • 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional)
• ½ cup unsalted butter, melted (or vegetable oil)
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or pecans, ½ cup raisins

For the Cinnamon-Sugar Topping: • ¼ cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp melted butter (for brushing)

Step-by-Step Process

Preheat & prep
Preheat oven to 375°F. Line or grease a 12-cup muffin tin.
Mix dry ingredients
Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix wet ingredients
In another bowl, whisk melted butter, both sugars, eggs, applesauce, and vanilla until smooth.
Combine
Add dry to wet; fold just until combined (lumps okay—don’t overmix).
Add mix-ins
Fold in nuts or raisins if using.
Fill & top
Divide batter evenly (cups will be full for domed tops). Mix topping sugar + cinnamon. Brush tops lightly with melted butter, then sprinkle generously with cinnamon sugar.
Bake & cool
Bake 18–22 minutes until the toothpick has a few moist crumbs. Cool in tin 5 minutes, then transfer to a rack.

Tips for Perfect Applesauce Muffins

• Unsweetened applesauce—sweetened makes them cloying
• Full muffin cups = tall domed tops
• Cinnamon-sugar topping is non-negotiable—creates crackly crust
• Don’t overmix—keeps them tender
• Add nuts on top too—they toast beautifully
• Freeze extras—warm 20 seconds in microwave for fresh-baked taste

Variations and Customization

• Streusel Topped: add oat-brown sugar-butter crumble before baking
• Apple Chunk: fold in 1 cup diced fresh apple
• Carrot Cake Style: add shredded carrot + raisins + pineapple
• Gluten-Free: 1:1 GF flour blend
• Vegan: flax eggs + plant milk + coconut oil
• Spiced Chai: add cardamom + ginger to batter

Storage and Serving Tips

• Stay moist 4–5 days at room temp (covered)
• Fridge up to 1 week—warm to revive
• Freezes beautifully up to 3 months
• Reheat 20 seconds microwave or 5 minutes 350°F oven
• Quick refresh: brush with butter + sprinkle fresh cinnamon sugar
• Serve with coffee, tea, or as an afternoon snack

Nutritional Information

Based on 12 muffins:
• Calories: 280 kcal
• Total Fat: 12g (Saturated 7g)
• Carbohydrates: 42g (Sugars 24g)

FAQ

1. Can I use sweetened applesauce?
Yes—but reduce sugar by ¼ cup.

2. My muffins didn’t dome—what happened?
Oven too low or batter overmixed. Next time, fill cups full + high initial heat.

3. No buttermilk—what can I use?
Milk + 1 tsp vinegar works, but applesauce provides the most moisture.

4. Can I make mini muffins?
Yes—bake 12–15 minutes.

5. How do I get crunchy tops?
Cinnamon sugar + butter brush before baking.

Conclusion

These Applesauce Muffins are pure cozy magic—moist, spiced, with that irresistible cinnamon-crackle top that makes you reach for “just one more.” One batch and suddenly mornings feel slower, coffee tastes better, and the whole kitchen smells like the best parts of fall. Make them once on a weekend, and they become your signature “I baked this” move that earns happy sighs and empty tins every time.