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Stack of two applesauce muffins.
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Applesauce Muffins For Kids

Make easy and delicious Applesauce Muffins For Kids! This simple recipe yields moist, flavorful muffins perfect for breakfast or snacks. Bakes in 15 minutes!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 regular muffins
Calories 199kcal
Author Samantha Pickthall

Ingredients

  • 125 g unsalted butter, melted
  • 1 1/2 cups all-purpose flour, scoop & leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar, golden or white
  • 1 cup unsweetened or sweetened applesauce
  • 2 Tbsp extra virgin olive oil
  • 1 large egg beaten
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • Preheat the Oven: Preheat your oven to 400ºF (200ºC). Line a regular 12-hole muffin pan with paper cupcake liners and set aside.
  • Melt Butter: Place butter in a small saucepan and melt over low heat, stirring occasionally. Alternatively, melt it in the microwave in 30-second bursts. Once melted, let it cool for 10-15 minutes until it's slightly warm to the touch, not hot.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and baking soda. Whisk in the sugar and salt.
  • Add Wet Ingredients: Pour in the applesauce, oil, beaten egg, cooled melted butter, and vanilla. Fold and mix with a spatula until just combined, being careful not to overmix.
  • Fill Muffin Pan: Spoon the batter into the muffin liners, filling each cup about 3/4 full. For consistent size, use a small cookie scoop to place two scoops into each cup.
  • Bake: Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter.
  • Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

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.

Nutrition

Calories: 199kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 196mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 286IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg