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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Cinnamon Applesauce Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 muffins 1x
- Method: Bake
- Cuisine: American
Description
These Cinnamon Applesauce Muffins are so easy and delicious! They are light, moist, and flavorful with just a touch of sweetness.
Ingredients
- 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
Amanda says
I loved this recipe. I used oat flour and stevia instead of white sugar. So good!
Francisca says
Hola, hice un puré de manzanas con las de mi árbol y quedó muy dulce y está totalmente natural, sin endulzante de ningún tipo. Para hacer la receta habrá que bajar la cantidad de azúcar o solo omito lo de endulzar el puré?
Gracias!!
Dawn says
Just curious if these can be baked in a jumbo muffin pan
Carmen VanVliet says
I did the jumbo muffin pan – 6 jumbos. I had left over batter so filled one more Jumbo muffin. Baked for about 28 minutes.
Jennifer Riddick says
OH asked me to bake him something. Fancied muffins, had leftover applesauce in the fridge so thought I’d give these a whirl. I only used a cup of applesauce (also unsweetened) as that’s all I had and substituted the sour cream for 1/3 cup heavy cream (again all I had and didn’t see much point in opening a new tub of anything). Everything else was same as recipe except used 2 x TSP of baking powder instead of baking soda (my bicarbonate of soda has gone missing) and added 150g of raisins for texture. The muffins were lovely and moist, perhaps not as fluffy as they could have been but I don’t mind that and probably due to no baking soda and not enough cream! Sweetness balance was about right for us. They took about 25 mins on gas 5 (which I think is about 375 F) X
Janie says
Wow! Excellent muffins!!! I baked them as written and they’re delicious!!!
Shannon Holmes says
I just made these and they are so good and moist. I used flax eggs (2 tbsp flax meal and 1/4 cup cup water sit aside for 5 minutes and mix into other ingredients). Thanks for sharing your recipe with us.
Julie says
Sounds great, Shannon. Thanks so much for taking the time to leave me a comment.
Morgan Fingerson says
If I have cinnamon applesauce, should I still add the cinnamon or omit it?
Gail says
These are delicious!!!
Jeanne Eberstein says
I used my canned applesauce, and these muffins are out of this world. They are luscious!! I didn’t change a thing. My husband rates every new recipe I try and he rated these a 15 out of 10, which I have never gotten! This is a keeper!! Thanks so much for sharing. I will definitely be trying some more of your recipes. May God Bless You!!
DeLena Jones says
Hi! I made your cinnamon applesauce muffins yesterday. By necessity I had to make a substitution, though I generally try not to change a person’s recipe. Since I only had one cup of applesauce, I added a mashed banana. The muffins are wonderful! Not too sweet, though I only had unsweetened applesauce. Perfect texture and moisture. Thanks for sharing your recipes. We will have these again!
Lisa says
This worked out great for me. I made a bunch of mini muffins for my kids’ preschool’s Thanksgiving potluck. The texture is moist but light. I used unsweetened apple sauce and cut the sugar by half. I t was still plenty sweet.
Rachael Shoy says
I was lookkng for a recipe to use some apple berry sauce I had…yes the sauce I used had both apple and berry. It was the same consistency of applesauce so I gave it a try. I was pleasantly surprised by these muffins…..totally perfect in every way. Thanks for this amazing recipe…five stars from me👍🤗! I topped with a variety of toppings- cranberries, coconut and pineapple. Just delicious!
Jullie Fillippi says
I made these exactly as written using my home canned applesauce. Hubby said this was “definitely a keeper” recipe. He ate 3 at one setting. I have never in 36 years had him eat 3 muffins . This recipe will go into the family favorite book. Thank you.
Marybeth says
These have got to be one of the best muffins I’ve ever made! I made them exactly as the recipe said. They came out moist and fluffy and tasty! Will definitely make these again!
Shanna Stickman says
Far too sweet. I cut the sugar by 25%
imsen says
They were very good and I felt I was being so healthy!
Julia says
Loved these muffins. I did change real butter instead of oil. They turned out wonderful. I made in mini pan.
Penny says
Very good squishy muffin texture.
I needed to use up some applesauce and some sunflower oil so was pleased to find this recipe. I only had a spoonful of soured cream so blended it with some cream cheese. My mixture made more than would fit in 12 muffin tins so I prob overfilled the cases – it ran out a bit – 3/4 full next time!
Will definitely make them again but probably reduce the sugar as they are quite sweet and increase the cinnamon as I love cinnamon.
Thank you 😊
Sarah B. says
These muffins are wonderful! I make a lot of muffins, and this is one of my new favorite recipes. 🙂 The texture is perfect (even after a day or two of storage on the counter).
I made them according to the recipe the first time, and loved them. This morning I made them again, but experimented with a chai spice blend in place of the cinnamon (1/2 tsp each of cinnamon and ginger, 1/4 tsp each of cloves, nutmeg, allspice, and cardamom). Still wonderful. 🙂
Thank you!
Judy says
Fluffy yes, far, far too sweet, yes. If using whole wheat flour, a touch more baking soda helps.