Apple Cinnamon Muffins with Applesauce

Enjoy these fluffy Apple Cinnamon Muffins with Applesauce! A soft, spiced muffin recipe with cinnamon and applesauce for a wholesome, easy treat.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 23

Resting Time 1

Total Time 1 43

Servings Muffins

Calories 2909kcal

Author Samantha Pickthall

Ingredients

Muffins

2 1/2 cups (300g) all-purpose flour, scoop & leveled
1/2 cup granulated sugar
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
1 cup (250g) unsweetened applesauce
2 Tbsp extra virgin olive oil, or vegetable oil
1 tsp vanilla extract
113 g (1 stick / 1/2 cup) unsalted butter, melted
1 large red or green apple, peeled, cored, and chopped into small cubes

Cinnamon Sugar

1 1/2 Tbsp granulated sugar
1/2 tsp ground cinnamon

US Customary - Metric

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate mixing bowl, add the eggs, applesauce, oil, and vanilla; whisk until smooth. Add melted butter and whisk to combine.
Add Wet to Dry: Pour the wet mixture into the dry mixture and gently fold with a spatula or whisk until just combined, leaving some streaks of flour visible.
Fold in Apple: Add the chopped apple and gently fold it into the batter until evenly distributed.
Rest Batter: Cover the bowl with plastic wrap or a tea towel and let the batter sit at room temperature for 1 hour to allow the flour to fully hydrate for a taller, fluffier muffin. Preheat the oven to 400ºF (200ºC) about 30 minutes into this resting time and line a 12-hole muffin/cupcake tin with paper liners, set aside.
Prepare Cinnamon Sugar Topping: While the batter rests, mix together the cinnamon and granulated sugar in a small bowl until combined. Set aside.
Fill Muffin Tin: Spoon the batter into the lined muffin cups, slightly overfilling each one to achieve a tall rise (refer to images in the blog post for guidance). This recipe should make 12 muffins. Sprinkle the cinnamon sugar mixture generously over the tops of each muffin.
Bake: Bake for 5 minutes, then reduce the oven temperature to 180ºC (350ºF) and bake for an additional 10-13 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store: Keep cooled muffins in an airtight container at room temperature for up to 3-4 days.

Freeze: After cooling, wrap each muffin individually and store in a freezer-safe bag or container for up to 3 months to prevent freezer burn.

Thaw: To enjoy, thaw the wrapped muffins at room temperature for a few hours, ensuring they retain moisture and taste fresh.

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