Ever pull a tray of muffins out of the oven, only to find they’re dry and taste like cardboard? Yeah, I’ve been there too. It’s a bummer.
You wanted a warm, fluffy treat, but you got a sad, crumbly puck instead. Don’t worry, it happens to the best of us.
But what if I told you there’s a super simple secret to making muffins that are always moist and packed with flavor? These cinnamon applesauce muffins are the answer. They’re so easy, you’ll wonder why you didn’t try this sooner.
What You’ll Need
This recipe uses basic stuff you probably have in your pantry right now. No weird ingredients here.
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Salt
- Unsweetened applesauce
- Granulated sugar
- Light brown sugar
- Vegetable oil
- One large egg
- Vanilla extract
For the topping, you’ll just need a little more sugar and cinnamon.
| Category | Ingredient | Amount |
|---|---|---|
| Dry | All-Purpose Flour | 1 ½ cups |
| Dry | Baking Soda | 1 tsp |
| Dry | Baking Powder | ½ tsp |
| Spices | Cinnamon & Nutmeg | 1 tsp & ½ tsp |
| Wet | Unsweetened Applesauce | 1 cup |
| Wet | Granulated Sugar | ½ cup |
| Wet | Brown Sugar | ¼ cup |
| Wet | Oil & Egg | ½ cup & 1 |
Pro Tips
After making thousands of muffins, I’ve learned a few things. These little tricks make a big difference.
- Don’t Overmix: When you mix the wet and dry ingredients, stop as soon as you don’t see any more flour streaks. Lumps are okay! Overmixing makes muffins tough.
- Room Temp Egg: Let your egg sit on the counter for about 30 minutes before you start. Room temperature ingredients mix together better, giving you a smoother batter and a better muffin.
- Use an Ice Cream Scoop: For perfectly even muffins, use a standard ice cream scoop to fill your muffin liners. They’ll all be the same size and bake evenly.
Tools of the Trade
You don’t need a fancy kitchen for this. Just a few basic tools will do the job.
- Muffin tin
- Paper liners
- Two mixing bowls (one for wet, one for dry)
- Whisk
- Spatula
- Measuring cups and spoons
- Ice cream scoop (optional, but helpful)
Substitutions and Fun Variations
Feel free to play around with this recipe. It’s hard to mess up.
Possible Swaps
| Ingredient | Substitute With | Note |
|---|---|---|
| All-Purpose Flour | Whole Wheat | Denser Muffin |
| Vegetable Oil | Melted Coconut Oil | Adds Flavor |
| Egg | Flax Egg | Vegan Option |
| Sugars | Maple Syrup | Natural Sweetness |
Fun Add-Ins
- Nuts: A half cup of chopped walnuts or pecans adds a nice crunch.
- Raisins: Toss in a handful of raisins for a classic combo.
- Oats: Mix in some rolled oats with the dry ingredients for a heartier texture.
Make-Ahead Tips
You can prep parts of this recipe ahead of time to make your morning easier.
Mix all the dry ingredients together in a bowl. Cover it and leave it on the counter.
In another bowl, whisk all the wet ingredients. Cover and keep it in the fridge. When you’re ready to bake, just combine the two and you’re good to go.
How to Make Cinnamon Applesauce Muffins
This is the fun part. Let’s get baking.
Step 1: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 3: In a separate medium bowl, whisk the applesauce, granulated sugar, brown sugar, oil, egg, and vanilla extract until it’s all smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined. Remember, don’t overdo it.
Step 5: In a tiny bowl, mix 1 tablespoon of sugar and ¼ teaspoon of cinnamon for the topping.
Step 6: Fill each muffin liner about two-thirds full with batter. Sprinkle the cinnamon-sugar topping over each one.
Step 7: Bake for 15 to 18 minutes. A toothpick stuck in the center should come out clean.
Step 8: Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Nutrition, Diets, and Pairings
These muffins are pretty good on their own, but here’s some extra info.
A single muffin has about 180-220 calories, depending on your exact ingredients. To make them healthier, you can use whole wheat flour or reduce the sugar a bit.
They go great with a cup of coffee or tea for breakfast. For a bigger meal, serve them alongside some scrambled eggs and fruit.
Leftovers and Storage
Got leftovers? No problem.
Store them in an airtight container at room temperature. They’ll stay fresh for about 3 days.
If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and put them in a freezer bag. They’ll last for up to 3 months. To reheat, just pop one in the microwave for about 30 seconds.
FAQs
Here are some common questions I get about this recipe.
Q1. Can I use sweetened applesauce?
Ans: Yes, but if you do, I’d cut the sugar in the recipe by about a quarter cup. Otherwise, they might be too sweet.
Q2. My muffins came out dense. What did I do wrong?
Ans: You probably overmixed the batter. Mix just enough to get everything wet. A few lumps are your friends.
Q3. Can I make these into mini muffins?
Ans: For sure. Just use a mini muffin tin and bake for about 10-12 minutes instead.
Wrapping Up
There you have it. A simple recipe for muffins that are actually moist and delicious. No more dry, sad breakfast pucks.
Now it’s your turn. Give this recipe a try and see for yourself how easy it is.
When you do, come back and leave a comment. Let me know how they turned out or if you have any questions. I love hearing from you.
