These easy Applesauce Muffins are soft, moist, and packed with warm cinnamon flavor in every bite. Made with simple ingredients and a crunchy sugar topping, these bakery-style muffins are perfect for breakfast, snacks, or meal prep!

A close-up of a partially eaten muffin with a golden brown top, resting in an open paper liner on a wooden surface. Whole muffins and red apples are blurred in the background.

Quick Snapshot:

  • Total Time: About 35 minutes
  • Equipment Needed: Oven
  • Best Tip: Don’t skip the sugar topping! It adds a nice crunch and hint of extra sweetness.
  • Perfect for: Meal prep; breakfast; an afternoon snack; or simple dessert; a fall-inspired treat

If you’ve ever ended up with dry, crumbly muffins, these old fashioned applesauce muffins are about to become your new favorite.

Applesauce is the secret ingredient that creates an incredibly soft muffin while adding just the right amount of natural sweetness.

These easy applesauce muffins come together in just minutes using staples you probably already have in your kitchen. And they’re lightly spiced with cinnamon and nutmeg, finished with a crunchy sugar topping, and baked using a simple high-temperature trick that creates domed bakery-style muffin tops.

Whether you’re looking for an easy breakfast, afternoon snack, or lunchbox snack, these muffins check every box!

And if you’re on the hunt for more muffin inspiration, these apple banana muffins and apple cinnamon muffins are favorites around here!

A close-up of several golden-brown muffins in a muffin tin, with two cups filled with applesauce instead of muffins. Some muffins are slightly tilted or out of their cups.

Ingredient Notes:

A few simple ingredients come together to make these soft and flavorful muffins.

  • All-purpose flour: Provides structure while keeping the muffins soft.
  • Ground cinnamon: The star spice that pairs perfectly with applesauce.
  • Ground nutmeg: Adds warmth and enhances the cinnamon without overpowering it.
  • Baking powder and baking soda: Work together to create tall, fluffy muffins.
  • Salt: Balances the sweetness and enhances the overall flavor.
  • Unsweetened applesauce: Adds moisture while keeping the muffins incredibly tender. Unsweetened applesauce also gives you better control over the sweetness.
  • Granulated sugar and brown sugar: Sweetens the batter while helping create soft muffin.
  • Unsalted butter: Melted butter gives these muffins rich flavor and a soft texture.
  • Eggs: Help bind everything together.
  • Vanilla bean paste: Adds rich vanilla flavor with beautiful vanilla bean flecks. Vanilla extract works just as well.
  • Turbinado sugar: Sprinkled on top before baking for a sweet, crunchy bakery-style finish.
Bowls on a countertop containing baking ingredients: flour, eggs, applesauce, brown sugar, granulated sugar, melted butter, cinnamon, ginger, milk, salt, and vanilla extract, all arranged neatly.

Why Applesauce Makes Muffins So Moist:

Applesauce is one of the easiest ways to create incredibly soft muffins. Because it’s naturally high in moisture, it helps keep baked goods tender without making them greasy or heavy.

Using applesauce also allows the muffins to stay fresh longer than many traditional muffin recipes. For the best results, use smooth, unsweetened applesauce.

The Best Applesauce to Use:

While almost any applesauce will work, some varieties are better than others.

  • Unsweetened applesauce: Best choice because you control the sweetness.
  • Smooth applesauce: Creates the most even muffin texture.
  • Homemade applesauce: Works beautifully if blended smooth.
  • Cinnamon applesauce: Can be used for even more fall flavor…just reduce the cinnamon slightly if desired (though I love cinnamon so I pile it in!).
  • Sweetened applesauce: Can work, but the muffins will be noticeably sweeter.

How to Make Applesauce Spice Muffins:

This recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Preheat oven to 425°F and line a 12-count muffin pan with paper liners.
  • Whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
  • In a separate bowl, whisk together the applesauce, sugars, melted butter, eggs, and vanilla.
  • Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
A clear glass bowl containing white flour and two small piles of brown and tan spices on a light-colored countertop.
A glass mixing bowl containing brown sugar, two eggs, melted butter, and flour on a light-colored countertop, viewed from above.
A clear glass bowl containing a smooth, yellow batter sits on a light-colored, textured surface.
  • Divide batter evenly among the muffin cups, filling each about ¾ full.
  • Sprinkle the tops with turbinado sugar.
  • Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (without opening the oven door) and continue baking for 18–20 minutes.
  • Cool in the pan for 10 minutes before transferring to a wire rack.
A glass mixing bowl with flour sitting on top of a yellow liquid mixture, placed on a light-colored marble surface.
A glass mixing bowl filled with smooth, light beige cake batter sits on a light-colored marble surface. The batter has been mixed into a creamy, swirled texture.
A metal muffin tin holds twelve cupcake liners filled with unbaked batter, each topped with a crumbly streusel, ready to be baked. The tin rests on a light-colored surface.

The Secret to Tall Bakery-Style Muffins:

One of the easiest ways to achieve beautiful bakery-style muffin tops is to begin baking at a higher oven temperature.

Starting the muffins at 425°F creates a burst of steam that quickly lifts the batter before the interior sets. Lowering the temperature after the first five minutes allows the centers to finish baking without overbrowning the tops.

Easy Variations:

Customize these muffins with your favorite mix-ins.

  • Fold in ¾ cup chopped walnuts or pecans.
  • Add 1 cup chocolate chips.
  • Mix in ½ cup dried cranberries or raisins.
  • Stir in diced apples for extra texture.
  • Replace the cinnamon with apple pie spice for even more fall flavor.

Tips and Tricks:

  • Measure flour using the spoon-and-level method.
  • Use room temperature eggs for easier mixing.
  • Allow the melted butter to cool slightly before adding it.
  • Do not overmix the batter or the muffins may become dense.
  • Check for doneness with a toothpick inserted into the center.
  • Let the muffins cool for several minutes before removing them from the pan.
A close-up of an applesauce muffin with a bite taken out, resting on an unwrapped paper liner on a wooden board, surrounded by whole muffins and a red apple.

Troubleshooting:

Why didn’t my muffins rise?

Check that your baking powder and baking soda are fresh. Also be sure to start baking at 425°F.

Why are my muffins dry?

Too much flour or overbaking are the most common causes. Measure flour carefully and check for doneness a few minutes early.

Why are my muffins gummy?

This usually happens when the batter is overmixed or the muffins are underbaked.

Why are my muffin tops flat?

Be sure to fill the liners about ¾ full and don’t skip the initial high baking temperature.

Storage:

  • Store cooled muffins in an airtight container at room temperature for up to 4 days.
  • For longer storage, refrigerate for up to 1 week.

Freezing Instructions:

  • These muffins freeze beautifully! Allow them to cool completely, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months.
  • Thaw overnight in the refrigerator or at room temperature. Warm in the microwave for about 15-20 seconds before serving, if desired.

Make Ahead Tips:

This recipe is perfect for meal prep!

Bake a batch over the weekend and enjoy them throughout the week for breakfast or snacks. You can also freeze individual muffins so they’re ready whenever you need a quick grab-and-go breakfast.

Serving Suggestions:

These moist applesauce muffins are delicious served:

  • Warm with butter
  • Alongside coffee or tea
  • With fresh fruit
  • As part of a brunch spread
  • Packed in school lunches
  • As an afternoon snack

Frequently Asked Questions:

Can I make these into a loaf?

Definitely! Bake the batter in a greased 9×5-inch loaf pan at 350°F for approximately 50-60 minutes.

Can I add chopped apples?

Yes! Fold in about 1 cup of peeled, diced apples for extra texture and apple flavor.

Can I reduce the sugar?

You can…the muffins will still bake well with slightly less sugar, although they’ll be less tender and not quite as flavorful.

Three apple muffins are stacked on a wooden board, surrounded by red apples and more muffins, with one muffin partially unwrapped and a red-checked cloth visible in the corner.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!

More Apple Recipes You’ll Love:

A close-up of an applesauce muffin with a bite taken out, resting on an unwrapped paper liner on a wooden board, surrounded by whole muffins and a red apple.
Gayle Bialas

Applesauce Muffins

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These easy Applesauce Muffins are soft, moist, and packed with warm cinnamon flavor in every bite. Made with simple ingredients and a crunchy sugar topping, these bakery-style muffins are perfect for breakfast, snacks, or meal prep!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 242
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup unsweetened applesauce
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, melted and cooled slightly (vegetable oil OR melted coconut oil can also be used)
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 2 tablespoons turbinado sugar for topping, if desired (or sugar in the raw)

Equipment

Method
 

  1. Preheat oven to 425℉. Line a 12-count muffin pan with paper liners. Set aside.
  2. In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk the applesauce, granulated sugar, brown sugar, butter, eggs, and vanilla until combined. Stir in the flour mixture until just combined, being careful not to overmix.
  4. Spoon the mixture into each muffin tin, filling about ¾ full. Sprinkle each muffin cup with turbinado sugar.
  5. Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Remove from oven and let cool for 10 minutes, then remove muffins to a wire rack to cool completely. **Baking at 425°F first helps to achieve that high, bakery style muffin.

Notes

  • Muffins will keep in an airtight container at room temperature for up to 4 days.
  • See my tips and tricks for making these muffins above the recipe box.

Nutrition

Serving: 1muffin, Calories: 242kcal, Carbohydrates: 38g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 156mg, Potassium: 96mg, Fiber: 1g, Sugar: 21g, Vitamin A: 287IU, Vitamin C: 0.2mg, Calcium: 36mg, Iron: 1mg

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Mention @pumpkin_n_spice or tag #pumpkin_n_spice!