Applesauce Muffins
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These moist applesauce muffins have a delicious apple cinnamon flavor and are sweetened with applesauce. They’re the perfect easy muffin recipe, and the cinnamon sugar topping makes them extra drool-worthy. 
If you’re looking for the perfect muffin that’s warm, cozy and impossible to resist – then look no further than these applesauce muffins. They have a delicious apple flavor, fluffy texture, super moist crumb, and crunchy cinnamon sugar on top.
The apple flavor is subtle, and the hint of brown sugar and cinnamon makes them perfect for fall. (Although, I’ll happily eat them any time of year).
What I especially love about these applesauce muffins is that they’re never dry. There’s nothing worse than a muffin that’s crumbly or tough in the center. In addition to adding flavor – the applesauce keeps the muffins extra moist. So it’s a total win-win.
Applesauce Muffin Recipe
What’s so awesome about these apple muffins is that there’s no need to get out your mixer. We’re using melted butter because butter adds more flavor than oil, and because it’s melted – you can whisk everything by hand. (Cue happy dance).
We whisk together the melted butter and sugars (a combo of white & brown sugar for more flavor) – then whisk in the eggs, vanilla extract & applesauce. I definitely recommend using unsweetened applesauce, otherwise, the muffins can end up a bit too sweet. If you have cinnamon applesauce, that works perfectly too. Your muffins will just be a bit more cinnamon-y.
Then we gently stir in the dry ingredients. We’re using ground cinnamon and a hint of nutmeg for flavor, then just the right amount of flour so that the muffins don’t end up too dry. Make sure to give your flour a whisk first, then spoon it into a dry measuring cup and level off the top.
(I’m a bit obsessed with measuring flour properly. If you just scoop it out of the bag/container, it’s too packed down and therefore you’ll add too much flour. This can lead to dry, crumbly baked goods – which we definitely don’t want).
The muffins bake at 375F so that they rise perfectly. I find a slightly higher temperature really helps muffins get that perfectly domed top, but we don’t want the oven too hot or else they can burn. For this recipe, 350F is too low but 400F is too hot. 375F = JUUUUUUUST right. (Thanks Goldilocks). 
Then the magic happens when we take the muffins out of the oven. Allow them to cool for about 10 minutes – you want them still warm, but not so hot that you burn your fingers. Then dip the top in a shallow bowl of melted butter, and then they take a dip in cinnamon sugar. I love the cinnamon sugar topping because it gives a delicious crunchy finish, more flavor, and a little visual appeal.
Plus – it reminds me of a delicious cinnamon sugar donut. Hello, there apple donut muffins.
These applesauce muffins are moist, flavorful, and filled with delicious apple cinnamon goodness. The cinnamon sugar topping turns them into an extra special treat – and makes for just the right amount of decadence at breakfast 😉 
For more apple recipes, try these other favorites:
- Apple Cupcakes with Cream Cheese Frosting
- Apple Bread
- Apple Pancakes with Brown Sugar & Cinnamon
- Apple Spice Cake with Cream Cheese Frosting
Applesauce Muffins
Ingredients
Applesauce Muffins
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, , melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup unsweetened applesauce
Cinnamon Sugar Topping
- 1/3 cup unsalted butter, , melted
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
- Sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a large bowl whisk together the melted butter and sugars. Then whisk in the eggs, vanilla extract and applesauce.
- Whisk about 1/2 of the flour mixture into the wet ingredients, then gently fold in the rest using a rubber spatula or wooden spoon.
- Spoon the batter into the prepared muffin pan.
- Bake for 17-22 minutes, or until the tops are slightly firm to the touch and an inserted toothpick comes out clean. Cool for 10 minutes.
- In a small bowl whisk together the sugar and cinnamon.
- Dip the top of a warm muffin in the melted butter, shaking off any excess. Then dip the top in the bowl of cinnamon sugar. Repeat the process with the rest of the muffins.
I double the recipe, add cinnamon chips when they are available. When not I add peanut butter chips (delicious!) I freeze them and zap them for a quick breakfast. Love them!