Quick One Bowl Applesauce Muffins

Muffins stacked together on a plate with chocolate chips scattered around.

Quick One Bowl Applesauce Muffins  

These Quick Applesauce Muffins with chocolate chips are deliciously soft and moist. Made in one bowl with 9 ingredients & ready in just 30 minutes!

Course Breakfast, Dessert, Snack

Keyword applesauce, muffins

Prep Time 10

Cook Time 20

Servings regular muffins

Calories 219kcal

Author Samantha Pickthall

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

US Customary - Metric

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

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.

Nutrition