Simple and slightly sweet, Applesauce Muffins are an easy breakfast or afternoon pick-me-up.
When my kids were toddlers, I was always looking for recipes for baked goods that felt like “treats” but had real, healthy ingredients in them. Whether it was a quick bread, cookies, or muffins, I wanted to get good stuff into their growing bodies but knew a little sweetness would help. Applesauce muffins were a standby during those years, and one that we all still like.
Applesauce is often used in baking to replace eggs or fat (butter or oil). Sometimes it’s used as a full replacement and sometimes just as a partial one. Its high moisture content makes it an ideal replacement for butter or oil in particular. Store-bought applesauce is budget-friendly, and you can find brands that are simply made with puréed apples and little to no sweetener or artificial ingredients. Of course, you can always use your own homemade applesauce as well.
You will love applesauce muffins because they are easy to make (get the little ones involved in the mixing!), taste sweet but wholesome, and store very well. You don’t need any fancy equipment or ingredients, and they are nearly foolproof: they turn out well even when you have little “helpers” in the kitchen with you! They are tender and moist, and the sweetness level is just right. The sweet apple flavor is heightened by warm, cozy cinnamon and nutmeg. Finally, they freeze well, so you can have them on hand whenever you want them.
Why use Greek yogurt in muffins?
Greek yogurt is denser than regular yogurt, so it is super creamy and packed with calcium and protein. Adding a small amount to muffins or quick breads in place of part of the oil is a great idea. In this recipe, it complements the applesauce in adding moisture, resulting in a tender, moist crumb. Additionally, because Greek yogurt is naturally acidic, it helps activate the baking soda, making the muffins rise nicely. The slightly tart flavor of the yogurt is balanced out by the sweetness of the applesauce and spices, so you won’t notice the taste at all.
How do I store leftovers?
Applesauce muffins are easy to store. You can place the cooled muffins in a resealable plastic bag and freeze them for up to 3 months. Just take out what you need and thaw it on the counter or in the microwave on its defrost setting. That way, you can just get 1 or 2 for breakfast or a snack. Leftover muffins can be kept at room temperature for 2-3 days in an airtight container; you can keep them in the fridge for up to 1 week, but the texture will not be quite as soft as when first baked.
Serving suggestions
Serve applesauce muffins slightly warm for a scrumptious breakfast or after-school snack. They taste great plain, but adding a pat of Homemade Butter is always delicious. For an extra special treat, serve with a drizzle of Caramel Sauce on top. At a larger gathering, for breakfast or brunch, serve applesauce muffins in a large basket or on a platter with other baked goods. For instance, Pumpkin Scones, Cinnamon Butter Buns, and Banana Bread all taste amazing alongside applesauce muffins.
Applesauce Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups sweetened applesauce
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 3 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line muffin tins with paper liners or grease with nonstick spray.
- In a large bowl, mix the dry ingredients: the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk until there are no lumps
- In another bowl, beat together the applesauce, sugar, eggs, oil, yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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