This Cinnamon Applesauce Muffin recipe has a happy ending but the road to that ending was a bit rough. After making them a couple of times and feeling fairly confident that I had a solid recipe ready to post, my mom made them and after tasting them again, we both agreed they were still lacking!
Ugh. Unpublishing a post that has already been sent out is no fun. I constantly feel the push (internally) to post recipes here regularly, but there are times when I just have to tell myself to focus on quality rather than quantity and hold off. This tension is especially strong when I look at all the other amazing bloggers around me posting left and right, and that comparison trap lures me right in.
It always helps me to recognize that in most aspects of life, there are seasons. Some seasons are for focusing on building a business, some for growing it strong, and some for maintaining the momentum you’ve worked hard to build.
As the new school year has started, I feel pulled in quite a few directions… Keeping my home, pouring into friendships, homeschooling, mothering, and being a wife are my callings. My sacred callings.
Blogging, recipe development, and photography are the cherry on top. What a gift it is to be able to share my endeavors in the kitchen with such a supportive community. I always feel so thankful to have such a sweet and encouraging family of followers here!
What’s to Love about Cinnamon Applesauce Muffins…
So here’s to second (and even third) chances! I always strive to post my best work here, and these Cinnamon Applesauce Muffins are good to go! They are lighter, sweeter, and are more flavorful than the first round. I actually had to just scratch the first recipe framework and used the ratio of wet and dry ingredients that works so well in my Best Ever Pumpkin Muffins. Have you tried those yet? They are no doubt my most popular recipe!
They aren’t as sweet as cupcake as they are muffins, but there’s just enough sweetness to carry the flavors from the applesauce and cinnamon without falling flat. Here’s an interesting article I found on the difference between muffins and cupcakes, in case you are wondering.
I hope you enjoy, and always, thanks for reading.
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PinIngredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1 1/2 cups applesauce (sweetened)
- 1/4 cup sour cream
Instructions
- Preheat oven to 375 degrees and line standard-size muffin tins with paper liners. Spray the liners with nonstick spray.
- In a large mixing bowl, whisk flour, baking soda, salt, cinnamon, brown sugar, and granulated sugar together. Set aside.
- In another mixing bowl, whisk eggs, oil, vanilla, applesauce, and sour cream until smooth.
- Add the flour mixture to the egg mixture and mix gently until just combined. Do not overmix.
- Scoop the muffin batter into each muffin liner, filling 3/4 (or a bit more) full.
- Bake at 375 degrees for 17-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for a few minutes in the muffin tin, and then remove the muffins to cool on a cooling rack.
- Once cooled, keep the muffins at room temperature in an airtight container. These will freeze well for up to three months.
Nutrition
- Serving Size: 1 Muffin
- Calories: 170
- Sugar: 14g
- Sodium: 140mg
- Fat: 7.5g
- Saturated Fat: 0.9g
- Unsaturated Fat: 6.1g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 0.7g
- Protein: 2.1g
- Cholesterol: 23mg
Aron Green says
Can this mix be used to make a Cinnamon Applesauce Loaf?
If so, how are the ingredient measures modified?
Julie says
I haven’t tested this muffin recipe in a loaf pan yet, but here is a very similar recipe that you may enjoy.
https://lovelylittlekitchen.com/glazed-apple-cinnamon-oatmeal-bread/
Erin Baker says
These are in the oven! Kids are excited for a new muffin to try. Thank you
★★★★★
Christina Austin says
Great recipe! My family and I are big lovers of your pumpkin muffins (we make them all the time:) and knew we had to try this recipe. I made a double batch and they were delicious!!! I added one honey crisp apple finely chopped for a little texture. We will be making this recipe again and again.
★★★★★
Agnes says
If I use unsweetened applesauce, how much sugar do I need to add?
Julie says
Hello Agnes, my best guess would be 1/4 cup additional sugar. Hope you enjoy!
Deirdre Marsden says
Good recipe but way too much sugar!!
Wendy says
Thank you for this recipe! Your pumpkin muffins are a staple in our kitchen. I had a bit of applesauce and a bit of sour cream lingering in my refrigerator when I came across this recipe. Perfection!
★★★★★
Sheila says
Can I leave out the sour cream or is it really needed?
Julie says
Hi Sheila, the sour cream is needed in this recipe.
Cat says
What kind of oil is needed?
Julie says
I usually use avocado oil (find it at Costco) or just vegetable oil.
Deanna says
These came out perfect!! Love them!! Thank you
★★★★★
Julie says
Wonderful, Deanna! Thanks for letting me know how they turned out!
Tara says
Just made these yesterday, they are delicious!! Even my husband loved them and he’s pretty picky when it comes to baked goods. I added extra cinnamon and some nutmeg and used sour cream. Definitely this recipe is a keeper 🙂
★★★★★
Julie says
Thanks so much, Tara! So glad you all liked them. I like that you made them your own!
KeBrew says
Can you use coconut oil with this recipe? That’s usually what I have on hand :). Thanks!
Julie says
I think coconut oil will be just fine. Definitely use what you have! Happy baking!
Ann Hearn says
In the age of corona virus and stay-at-home orders in Los Angeles, I tried to use things in my pantry and had great success! Here are the changes I made:
1. I used 1 cup of cake flour (because that’s what I had left in the box) + 3/4 cup all purpose flour MINUS 2 Tablespoons and I added back 2 Tablespoons Flax meal.
2. I substituted 1/4 cup honey for the white sugar, and used the smallest eggs in my fridge (to make up for extra liquid of the honey) plus used a little bit less oil, maybe a tablespoon less than the 1/2 cup called for.
3. I only had unsweetened applesauce, but it was great nevertheless, maybe because I like less sweet things. It still tasted sweet enough to me.
4. I used plain skyr (Icelandic Yogurt) because I didn’t have any sour cream. I think the honey + skyr was enough acid to work ok with the baking soda, although my muffins were light but maybe denser than the original? Maybe I need to play with the amount of baking soda to get maximum levening.
I added about 1/3 cup ground/finely chopped pecans.
Thank you so much for such an inspiring recipe!
★★★★★
Julie says
Hi Ann, so glad you were able to make them work with what you had! Very resourceful baking! And thank you for taking them time to write it all out so other readers can benefit as well. Wishing you peace, comfort and happy baking.
Grace says
What about making the recipe on a sheet pan (1inch), with streusel topping?
Julie says
Not sure how big your sheet pan is, but you could definitely try! A streusel topping would be delicious. Not sure how long they would take to bake, but you could just check the center with a toothpick to see if it comes out cleanly. Let me know how it goes if you try them.