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.
PrintCinnamon Applesauce Muffins
These Cinnamon Applesauce Muffins are so easy and delicious! They are light, moist, and flavorful with just a touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 muffins 1x
- Method: Bake
- Cuisine: American
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
I have been baking for years but something went wrong with this recipe. When I pulled them out of the oven, they looked great and then went flat. I did add 1/2 cup of raisins, otherwise I followed the recipe.
Any idea what could have gone wrong? I want to try the recipe again.
I doubled the recipe and added 1/2 tsp of baking powder as well and the muffins held their crest nicely. Delicious! I’m a home canner and hot water boil-can lots of applesauce in late August/early Sept. I’m adding this recipe to the list of other recipes I use my applesauce in.
These muffins are so moist and delicious. I did use unsweetened applesauce because that’s all I had. They were still great.
Just made these. Perfection. Next time I will add some ginger and nutmeg. But that is just for my taste. This recipe is good like it is.
Would you change anything for unsweetened applesauce? I sent my husband to the store and that’s what he came back with. Thank you!
No. I make these regularly with unsweetened applesauce. They’re just as good.
Absolutely perfect. The texture is wonderful. The level of sweetness is just right. It would satisfy a sweet craving, but wouldn’t be out of place on the breakfast table.
I try the muffins turn out good can i
do cake with this recipe; Thanks
Love these, I used to make a similar muffin years ago, so when I came upon your version I decided to try it. My only change was I used butter instead if oil. They were delicious, even better than my old recipe. Thanks for sharing!
Would the butter to oil ratio be the same?
I love these! Made them with slightly sweetened applesauce that I had made using crabapples. Super moist and divine!!
These muffins were perfect! Light, medium sweet and didn’t need any additional topping. I used Unsweetened applesauce. I also like that the recipe makes 18 muffins…..just perfect for the event I was holding!
Delicious! I bake a lot and rarely find a recipe I love on the first try. This was the exception!
These are great!! They are very moist and have great flavor. I have made these exactly as directions call for besides I only ever use imitation vanilla. What is the actual difference?
Can you add cut up apples to these? If so, what do you recommend for a type of apple and how much?
I am planning to make these soon and going to top with a salted caramel frosting 🙂
I plan on chopping up apples too! I am thinking they’ll be too moist, and am wondering what adjustments to make to the liquids. Less oil? Less applesauce?
I made these with Bob’s Red Mill 1:1 Gluten Free Flour and they were delicious. So light and delicate.
Delicious! Used my homemade applesauce !
Used the recipe as a super starter. I always cut down on sugar so only used the 1/2 cup brown sugar and used unsweetened applesauce. I didn’t have any sour cream so left that out added instead a little bit more applesauce. Added walnuts. Sprinkled a bit of sugar on top of the muffins before I baked them. These turned out fantastic.
This one is a keeper! Moist and delicious. For my personal preference, I will try a little less cinnamon next time.
On vacation in a condo and wanted to use up all I could find in the frig…so came across this recipe…made is 1/2, used a good shake of pumpkin pie spice and several handfuls of fresh blueberries…loved them! But I have eaten 4 already! So hope hubby gets up soon or he won’t even know i baked!
What can I use if I don’t have sour cream
Used my homemade applesauce and these were delicious! Light and moisture. Will definitely be making these again!
I made applesauce yesterday and based on the recipe I used, it was a big sweet for our taste. Off to hunt for a muffin recipe to use the applesauce and I found this one. I have to admit, looking at all those ingredients I just wasn’t sure how this would turn out. THESE ARE FANTASTIC!!! Oh My Word. Hubby loved them and so did I.. Definitely adding this to the family repertoire.
My kids love this muffin! Thank you
Very good! Made changes: 1 Cup white sugar, no brown. No sour cream on hand. Biggest change was the applesauce and cinnamon.
I shall explain: It originally did not involve muffins, but it involves a dog. After chopping two small Granny Smith’s, I reached for some cinnamon sugar. As I half turned back to sprinkle ‘just a little’ a cold, black pokey nose hit my arm and the top came off the shaker. A lot of cinnamon sugar came out. A LOT!
So. I had not been planning on muffins. I’m used to making muffins by the dozen, so a dozen mini muffins got made when I saw how much batter was left over.
These are tender and moist with lots of good appley/cinnamon deliciousness! I substituted plain greek yogurt for the sour cream because that’s what I had but it seems to have done well. Love them!
I added a topping because well its topping 😆 cinnamon white sugar in a bowl melted butter in the other and it’s beautiful and delicious
Just made these muffins and they were delish!!! They were very light and moist. Not real sweet but just enough. Super easy to make. Love the effort you put in to make them perfect! Loved them!
What if you don’t have sour cream what do you use
Greek yogurt works great
Thank you for the recipe. I was happy with the flavor (I used UNsweetened applesauce, btw) but dissatisfied with the texture, which is more cakelike than I like in a muffin. Probably due to the amount of liquid to dry ingredients. In addition to reducing the sugar in the recipe, I added a chopped apple and 1/2 cup of dried cranberries for pizzazz.
These came out really good. I didn’t have sweetened applesauce and they came out fine. I used regular plain yogurt instead of the sour cream. I also used swerve brown sugar. For the white sugar I used Truvia cane sugar blend to cut down on the sugar.
Will make these again.
Thanks for the recipe.
I don’t think that the recipe should have this amount of oil. The bottom of the paper cups were oily and it reflected in the taste. Comparing to other muffin recipes it does appear to be a bit much.
Subbed sweetened applesauce for three Brainiac Mega Apple + one Mama Chia Green Machine pouch and modified to 3/4 cup brown, 1/4 cup white. The toddler *loves.* We’ll be subbing other “pouch” flavors for the apple sauce in the future. Thanks for such a simple but delicious recipe.
Can I bake them at 350 for 30 min due to egg allergy?