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Applesauce Muffins

Close-up of moist applesauce muffin in paper liner
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Whip up a batch of these super easy and deliciously moist applesauce muffins! They’re a perfect healthy-ish treat for breakfast or anytime snacking. Your kitchen will smell amazing, and you’ll have a wholesome bite ready in no time.

Ingredients

Scale
  • 1 cup unsweetened applesauce
  • 2 tablespoons melted butter (let it cool a bit!) or a neutral oil (like canola)
  • 1 large egg, lightly beaten
  • ½ cup milk (any kind works – dairy or non-dairy!)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • ½ cup rolled oats (the old-fashioned kind, not instant) or ¼ cup all-purpose flour if you prefer
  • ¼ cup sugar or pure maple syrup
  • 1 teaspoon baking powder (check it’s fresh!)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (yum!)
  • ¼ teaspoon salt (it makes everything taste better!)

Instructions

  1. Get Ready: First things first, preheat your oven to 375°F (190°C). Grab your muffin tin and grease it really well. If you’re using paper liners, it’s a good idea to give the inside of the liners a quick spray too – helps prevent sticking!
  2. Mix the Wet Stuff: In a medium-sized bowl, whisk together the applesauce, melted butter (or oil), your beaten egg, milk, and vanilla extract. Mix it until it’s all lovely and combined.
  3. Add the Dry Stuff: Now, add the whole wheat flour, rolled oats (or all-purpose flour), sugar (or maple syrup), baking powder, baking soda, cinnamon, and salt right on top of your wet ingredients in the same bowl. One less dish to wash, right?
  4. Fold Gently – The Big Secret! Using a spatula, gently fold the dry ingredients into the wet ones. You want to mix just until you don’t see any more dry flour. Seriously, stop right there! The batter will look a bit lumpy. Lumps are good! Overmixing makes tough muffins, and nobody wants that.
  5. Fill ‘Er Up & Bake: Carefully spoon the batter into your prepared muffin cups.
    • For mini muffins, fill them almost to the very top.
    • For standard muffins, fill them about two-thirds to three-quarters full.
      Now, pop them into the oven!
    • Bake mini muffins for 16-20 minutes.
    • Bake standard muffins for 22-24 minutes.
      They’re done when they’re beautifully golden and a toothpick poked into the center of one comes out clean (or with just a few moist crumbs).
  6. Cool Down Time: Carefully take the hot muffin tin out of the oven and let the muffins cool in the pan for about 2 to 5 minutes. This little rest helps them firm up. Then, gently take them out and place them on a wire rack to cool completely. This stops them from getting soggy bottoms!

Notes

  • Serving Ideas: These are absolutely divine served warm, maybe with a little pat of butter melting on top. Perfect with your morning coffee or as an afternoon pick-me-up!
  • My Top Tips & Tricks:
    • The golden rule: Do NOT overmix the batter! A lumpy batter makes a tender muffin.
    • Using room temperature egg and milk helps them mix in more easily.
    • Want to change it up? Toss in ½ cup of chocolate chips, chopped nuts, or raisins with the dry ingredients.
  • Storing Your Muffins:
    • Room Temp: Keep them in an airtight container for 2-3 days. A paper towel in the container can help keep them fresh.
    • Fridge: They’ll last up to a week in an airtight container in the fridge.
  • Reheating Magic:
    • Microwave: 10-20 seconds for that fresh-baked warmth.
    • Oven/Toaster Oven: For a slightly crispy top, reheat at 300°F (150°C) for 5-7 minutes.
  • Freeze for Later: These muffins freeze like a dream! Cool completely, then wrap individually or pop into a freezer bag. They’re good for up to 3 months. Thaw at room temp or give them a quick zap in the microwave.

Find it online: https://cakeshungry.com/applesauce-muffins/