Cinnamon Applesauce Muffins Recipe

Introduction

These simple Cinnamon Applesauce Muffins are a delicious and easy treat, perfect for a quick breakfast or cozy snack. The recipe uses applesauce to create wonderfully moist muffins with warm cinnamon spice. If you enjoy fall baking, you might also love When apple pie meets tacos you know its going to be good. Crispy cinnamon taco shells filled with creamy apple pie filling and topped with whipped cream and caramel sauce. Your new favorite fall dessert.

Ingredients

These Cinnamon Applesauce Muffins come together with warm spices and pantry staples, creating a moist, tender crumb with every bite.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup oil
• 1 teaspoon vanilla extract
• 1 1/2 cups applesauce (sweetened)
• 1/4 cup sour cream

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Cinnamon Applesauce Muffins are about 20% faster than similar recipes, making them perfect for a quick and easy treat.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Muffin Pan

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or grease each cup lightly with non-stick cooking spray.

Step 2 — Combine Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 ½ teaspoons of ground cinnamon. Ensure the ingredients are evenly distributed for a uniform batter.

Step 3 — Mix Wet Ingredients

In a separate medium bowl, combine 1 cup of unsweetened applesauce, ½ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of melted and cooled butter or oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and fully incorporated.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixtures together until just combined; do not overmix. A few lumps in the batter are okay and will help keep your Cinnamon Applesauce Muffins tender.

Step 5 — Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows space for the muffins to rise without overflowing during baking.

Step 6 — Optional Topping and Bake

For added flavor and texture, sprinkle the tops with a cinnamon-sugar mixture. Place the pan in the preheated oven and bake for 18–22 minutes. The Cinnamon Applesauce Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool and Serve

Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Cinnamon Applesauce Muffins warm or at room temperature.

Nutritional Information

Calories	185
Protein	3g
Carbohydrates	32g
Fat	6g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size. These Cinnamon Applesauce Muffins provide a good source of energy and dietary fiber.

Healthier Alternatives

These simple ingredient swaps can help you customize your Cinnamon Applesauce Muffins to meet various dietary needs while maintaining delicious flavor.

• Whole Wheat Flour — Substitute half the all-purpose flour for a nuttier flavor and extra fiber.
• Greek Yogurt — Replace oil or butter with plain Greek yogurt for added protein and moisture.
• Almond Flour — Use almond flour for a gluten-free, lower-carb option with a rich, nutty taste.
• Coconut Oil — Swap butter for coconut oil to make dairy-free Cinnamon Applesauce Muffins with a subtle tropical note.
• Maple Syrup — Reduce refined sugar by using pure maple syrup for natural sweetness and depth.
• Unsweetened Applesauce — Increase the applesauce quantity slightly to cut oil further while boosting apple flavor.
• Oat Flour — Make gluten-free muffins with oat flour for a hearty texture and mild, oaty flavor.
• Reduced Salt — Cut the salt in half for a low-sodium version without compromising the spiced muffin taste.

Serving Suggestions

• Pair warm Cinnamon Applesauce Muffins with a hot cup of coffee or spiced chai tea for a cozy breakfast.
• Serve alongside a bowl of Greek yogurt and fresh berries for a balanced brunch or light lunch.
• Pack in lunchboxes with apple slices and a small container of almond butter for dipping.
• Offer as a dessert with a scoop of vanilla ice cream and a drizzle of caramel sauce.
• Bring to potlucks or holiday gatherings—they’re a crowd-pleaser any time of year.

For an elegant touch, dust the Cinnamon Applesauce Muffins with powdered sugar just before serving, or present them on a rustic wooden board for a charming, homemade feel.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and yields tough muffins. Fix: Stir just until the dry ingredients disappear; a few lumps are fine.
• Mistake: Using cold ingredients, especially eggs and applesauce, which can prevent proper emulsification. Fix: Bring all refrigerated items to room temperature for about 30 minutes before mixing.
• Mistake: Measuring flour incorrectly, leading to dense, dry Cinnamon Applesauce Muffins. Fix: Spoon flour into the measuring cup and level it off; never scoop directly from the bag.
• Mistake: Overfilling muffin cups, causing batter to spill over and creating a mess. Fix: Fill liners only ⅔ to ¾ full to allow for proper rising.
• Mistake: Opening the oven door too early, which causes the muffins to collapse from a sudden temperature drop. Fix: Wait until at least the minimum bake time has passed before checking for doneness.
• Mistake: Skipping the toothpick test, resulting in underbaked or overbaked muffins. Fix: Insert a toothpick into the center of a muffin; it should come out with just a few moist crumbs attached.
• Mistake: Leaving muffins in the pan to cool, which creates steam and makes the bottoms soggy. Fix: Transfer muffins to a wire cooling rack within 5 minutes of removing them from the oven.
• Mistake: Using expired baking powder, which fails to provide the necessary lift. Fix: Test your baking powder by stirring a teaspoon into hot water; it should fizz vigorously.
• Mistake: Adding too much cinnamon, which can overpower the subtle sweetness of the applesauce. Fix: Stick to the recipe’s measurement and consider toasting the spice briefly to enhance its flavor.

Storing Tips

• Fridge: Store cooled Cinnamon Applesauce Muffins in an airtight container for up to 5 days.
• Freezer: Wrap muffins individually and place in a freezer-safe bag or container; freeze for up to 3 months.
• Reheat: Warm refrigerated or thawed Cinnamon Applesauce Muffins in a 300°F oven for 8-10 minutes until heated through to a food-safe internal temperature of 165°F.

For best texture, allow frozen muffins to thaw overnight in the refrigerator before reheating.

Conclusion

We hope you enjoy baking these cozy Cinnamon Applesauce Muffins as much as we do. If you love cinnamon treats, try our Cream Cheese Cinnamon Sugar Rolls Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make these Cinnamon Applesauce Muffins without eggs?

Yes, you can replace each egg with a quarter cup of additional applesauce. This substitution works well and keeps the muffins moist.

How should I store Cinnamon Applesauce Muffins to keep them fresh?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

Can I use chunky applesauce in this recipe?

We recommend using smooth applesauce for the best texture in your Cinnamon Applesauce Muffins. Chunky applesauce can create uneven moisture and texture.