Recipe: Applesauce muffins

It’s no secret that I love autumn.  Also not a secret?  Despite living in a top travel destination and “enjoying” warm weather, beaches, flip-flops, and sun all year?   I prefer rainy days, chilly breezes, boots, and sweaters.  I’m not a fan of 95°+ at the pumpkin patch in late October.  Sue me, I’m not.  🙂

So this week I’m itching for a taste of autumn and willing the heat away (I’ll let you know how that turns out for me).  Apples are on our menu in various forms.  This morning I cranked up the a/c (sorry hubs!) and baked applesauce muffins.  They were just what I was looking for.  If you love cinnamon, apples, cloves, and moist muffins then these should make an appearance in your oven soon . 🙂  Next time I’m going to add finely chopped apple to the top of the muffins before baking.   Mm.

I also used my homemade applesauce.  It’s slightly chunky and adds great flavor. If you have any homemade applesauce around, I’d suggest it instead of store-bought.  Although I’m sure the store-bought would work just fine, I believe the added flavors from homemade make this extra-yummy.


Applesauce Muffins

(Adapted from “With Heart and Soul” by Roxie Kelley & Shelly Reeves Smith)

Recipe: Applesauce muffins
Cook time
Total time
Recipe type: Breakfast
Serves: 12-18
  • 1 stick of butter, softened
  • •1 cup of brown sugar, packed
  • •1 egg
  • •2 cups of flour
  • •1 tsp. baking powder
  • •1 tsp. baking soda
  • •1/2 tsp. kosher salt
  • •1 & ½ tsps. cinnamon
  • •1/2 tsp. ground cloves
  • •3/4 cup homemade applesauce: I used mine which is slightly chunky, not too smooth and has lots of cinnamon and a bit of lemon 🙂
  • •Optional: Finely chopped apples
  1. Preheat oven to 350°. Spray cups of muffin pan with non-stick spray or place liners in each cup. Cream the softened butter and sugar together with a hand mixer and then add the egg. Beat until smooth.
  2. In another bowl, combine sugar, egg, flour, baking powder & soda, salt, cinnamon, and cloves. Add to the butter and sugar mixture and beat until just combined. Add the applesauce and mix again until combined. Spoon or use a spring-handled ice cream scoop to fill muffin cups. Suggestion: Top each muffin with a teaspoon of finely chopped apple if you like. Bake until just golden, about 18-20 minutes. Note: I used a toothpick to check the centers and took them out JUST when they'd set/cooked thru at about 20 minutes.


30 thoughts on “Recipe: Applesauce muffins

  1. Oh, these look so good and comforting. Autumn is my favorite season and I love all things that remind me of it. I will be sure to use my homemade applesauce to make these — once I make the applesauce! 😉 Thanks for sharing the recipe!

  2. The batter is really quite thick, so we aren’t sure about that. Also, we aren’t sure how many muffins this recipe makes. If it is 12 the muffin cups are very full. There really isn’t enough for 24 and 18 doesn’t make any sense. So… we went with 12 VERY full cups. We’ll see what happens

    1. Glad they worked out with your full muffin cups. 🙂 That may have contributed to the longer cook time, but I’ll have to test them again and see how thick my batter gets…this may vary depending on which applesauce (homemade, store-bought, etc) is used and if chopped apples are added. But yay for them turning out for you! 🙂

    1. Hi Carol, thanks for commenting and trying these muffins–so glad they worked out for you. I apologize for not specifying how many muffins they make. Since oven temps vary I’m also happy they worked out for you at longer cook time! 🙂 Thanks again and enjoy!

  3. I halved the recipe and made sic muffins for breakfast, but had some batter left over, so I divided it into two small ramekins and topped with some toffee crumbles before baking. They made an amazing dessert and I can’t wait for morning to enjoy the muffins.

    1. Hello! Thank you for stopping by to share how the muffins worked out for you! Your dessert sounds awesome–I’ll have to try that–individual desserts…that’s perfect! 🙂 Have a great day! ~Danielle

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