Quick One Bowl Applesauce Muffins
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These Quick Applesauce Muffins with chocolate chips are deliciously soft and moist. Made in one bowl with 9 ingredients, these muffins will be ready in just 30 minutes!
If you’re interested in more easy muffin recipes, you have got to try out my Easy Blueberry Muffins, these White Chocolate Raspberry Muffins, and these classic Chocolate Chip Muffins.
🍎 Why You Will Love This Recipe
- Made in one mixing bowl.
- Quick to make.
- Perfectly moist and fluffy.
- Freezer-friendly.
- Great for lunch boxes.
Make this easy applesauce muffin recipe for a snack or warm one up and enjoy a quick breakfast along with your tea or coffee. These are also great to take on the go with you.
As far as school and work lunch boxes go, these applesauce muffins are wonderful. They’ll last 3-4 days after baking so they’re perfect to make at the start of your week.
The addition of chocolate chips is so delicious in contrast to the apple. It adds a richness that you miss out on with just plain applesauce muffins.
Unlike my Mini Apple Pies, these muffins do not include whole fresh apples.
Instead, they use delicious applesauce.
If you can get applesauce with small chunks of apple, you’ll have an even better apple muffin experience!
I like to use unsweetened applesauce as sugar is already in the muffins. You can also find applesauce in my fall favorite cinnamon apple cake!
If you cannot find unsweetened, try using regular applesauce, the muffins will still turn out amazing, just a little sweeter!
📋 Ingredients Notes & Substitutions
Below are the ingredients that you need to make these flavorful applesauce muffins:
Unsalted Butter – can be substituted with salted butter.
All purpose flour – is also known as pain flour in Australia.
Unsweetened applesauce – I’ve made these with regular sweetened applesauce and they’re still delicious and not sickly sweet.
Chocolate chips – use either milk or dark chocolate chips or even white chocolate chips.
How to make these easy applesauce chocolate chip muffins from scratch in 6 easy steps!
🥣 Step By Step Instructions (with photos)
How to make this quick applesauce muffin recipe from scratch in 5 easy steps!
Step one: In a large mixing bowl, sift in the flour, baking powder, and baking soda.
Step two: Whisk through the sugar using a hand whisk.
Step three: Pour in the applesauce, beaten egg, melted butter, and vanilla. Mix and fold with a spatula until incorporated, ensuring not to over-mix.
Step four: Mix in the chocolate chips.
Step five: Spoon batter into the muffin tin. Filling each cup 3/4 of the way up. NOTE: I use a small cookie scoop and place 2 scoops into each cup.
Step six: Bake for 15-20 minutes until a toothpick inserted comes out clean.
💭 Tips For Recipe Success
Beat the egg before adding it to your batter as it’s a lot easier to mix through, as opposed to a full egg that you have to break up and mix through.
Don’t over-mix the batter, just do until it’s incorporated and all of the flour is mixed in, it’s ok if there are only some small streaks of flour remaining. If they’re over-mixed, they won’t be as soft and fluffy.
If you would like to try making these muffins without the muffin paper liners, I recommend using a non-stick muffin tin and spraying it with cooking oil spray to prevent sticking. This recipe has only been tested using paper muffin cups.
Easily transfer the batter to the muffin tin using a small cookie scoop.
⏲️ Storage Instructions
Store cooled muffins in a sealed airtight container, at room temperature, for 3-4 days.
Below are the best ways to freeze applesauce muffins. Freeze them within 3 days after baking them for best results otherwise, they’ll start to turn dry and stale.
To freeze baked muffins in a zip-lock bag:
- Allow the muffins to cool down completely after baking.
- Remove the paper liners if desired, however, it doesn’t matter if you keep them on or remove them.
- Wrap each muffin in plastic cling wrap/saran wrap.
- Place each wrapped muffin into a large freezer-friendly zip-lock bag. You may need a couple of bags.
- Remove as much air as possible and seal the bags up.
- Label them with the date, how long they can be frozen for (3 months), and what they are.
- Freeze for up to 3 months.
- To thaw frozen muffins, transfer the entire bag or remove however many muffins you need to defrost, in the refrigerator overnight. Keep each muffin still wrapped in plastic wrap.
- Alternatively, thaw the muffins you need in the microwave in 15-second increments or a moderate oven until completely defrosted and warmed through.
To freeze muffins in a container:
- Allow the muffins to cool down completely after baking.
- Remove the paper liners if desired, however, it doesn’t matter if you keep them on or remove them.
- Wrap each muffin in plastic cling wrap/saran wrap.
- Place them into a sealed airtight freezer-friendly container.
- Label them with the date, how long they can be frozen for (3 months), and what they are.
- Freeze for up to 3 months.
- NOTE: If you don’t want to wrap them up, you can easily store them just in the container but they can stick together. To prevent sticking, place a sheet of parchment paper between any layers if you’re stacking them in one container. Or place the cooled muffins on a baking sheet and freeze for 30 minutes or until they’re solid. Then place them into the container and they won’t stick together.
- To thaw frozen muffins, transfer the entire container or remove however many muffins you need to defrost, to the refrigerator overnight. Keep each muffin still wrapped in plastic wrap.
- Alternatively, thaw the muffins you need, unwrapped and in the microwave in 15-second increments or a moderate oven until completely defrosted and warmed through.
💬 Recipe FAQ’s
Yes! Because these already have chocolate chips, you can either replace them with a 1/2 cup of chopped nuts or dried fruit of your choosing. If you would like to keep the chocolate chips in addition to another mix-in, only use 1/4 cup of chocolate chips and add another 1/4 cup of either chopped nuts or dried fruit of your choosing.
Yes! This applesauce muffin recipe is quite simple and delicious but why not add some cinnamon for further coziness? Add up to 1 teaspoon of ground cinnamon to the muffin batter when you’re whisking through the sugar.
Yes, you can, that sounds delicious! Make up some homemade cinnamon sugar or use a pre-made one from the store and sprinkle it onto each muffin before they bake!
I have tested these applesauce muffins with gluten-free baking flour and they turned out great. So I recommend you try them too. My only suggestion is to use a gluten-free all purpose flour blend that is used for baking, as some blends can make your muffins dense and nobody likes a dense muffin.
📖 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Quick One Bowl Applesauce Muffins
Ingredients
- 125 g unsalted butter, melted
- 1 1/2 cups (225g) all purpose flour scoop & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup golden or white caster sugar
- 1 cup unsweetened applesauce
- 1 large egg, beaten, (weighing approx. 55g-60g in shell)
- 1 tsp vanilla extract
- 1/2 cup dark or milk chocolate chips
Instructions
- Preheat oven to 170ºC (340ºC). Line a regular 12-hole muffin tin with paper muffin cups and set aside.
- Melt butter first and set aside to cool slightly while you make the muffins.
- Sift flour, baking powder, and baking soda together in a large mixing bowl.
- Whisk through the sugar.
- Pour in the applesauce, beaten egg, melted butter, and vanilla.
- With a spatula, fold and mix until incorporated, ensuring not to over-mix. Be sure to mix through all streaks of flour.
- Pour in the chocolate chips and fold through until just combined.
- Spoon batter into the muffin tin. Filling each cup 3/4 of the way up. TIP: I use a small cookie scoop and place 2 scoops into each cup.
- Bake for 18-20 minutes or until lightly golden and a toothpick inserted comes out clean.
- Remove from oven and cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy!
- Store cooled muffins in a sealed airtight container, at room temperature, for 3-4 days.
Notes
Nutrition
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
I just made this recipe and it was delicious but I did add some salt because the recipe didn’t call for any. I probably added 1/4 tsp and it was delicious!
Hi Rebecca, happy to hear you enjoyed these muffins! The added salt is a great idea. Thanks for sharing! Kindest, Sam 🙂
Made these last night for my 5yo’s lunchbox and had them all ready to go in the oven… but it had a complete meltdown and started smoking the house out, so I covered them, and put them in the fridge overnight (hoping to cook them in the morning).
I got up early, cleaned the oven and put them in for just a smidge over 15 minutes. Cannot tell you how incredible they are. I have tried so many apple muffin recipes involving all sorts of hijinks and food processors and multiple bowls. These are the best ones I’ve ever made. Cannot believe they were so easy.
Thank you so much for the recipe! I think it’s a great base recipe to perhaps modify and shoehorn other fruit / veg in… any suggestions?
Hi Rachel! Oh this is so wonderful to hear! I absolutely adore these easy apple muffins too and you’re right, they are so incredibly simple, especially with only using the one bowl. I’m glad to hear your oven also worked in the end so you could continue baking these and enjoy them, yay!
Yes! It’s a fabulous base recipe and I’ll actually be working on creating various new muffin recipes based upon this one. I think adding some grated carrots and some walnuts or pecans can make for a tasty carrot cake muffin. Or even some grated zucchini for even more additional veggies (squeezing out the excess juice from the zucchini is a must!). Also the addition of cocoa powder can make them chocolatey! As I mentioned, I’m definitely working on more flavours and variations based upon this recipe that I look forward to sharing! Thanks Rachel! x
Thanks so much, Samantha! I just went hunting for the recipe again as I forgot to save it and finally found you again! You’re in my Evernote recipe notebook now 🙂 Yay. Gonna make some more today. Thanks again! X
Hi Rachel! Hehe! Glad you found it again 🙂 You don’t want to lose these delightful muffins! You have just reminded me of them again also, which I’m going to bake again this weekend – yay! Enjoy Rachel! xx