Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)

Wet Ingredients

• 1½ cups unsweetened applesauce
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ⅓ cup vegetable oil or melted butter
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup raisins
• ½ cup dried cranberries
• ½ cup mini chocolate chips

Optional Topping

• 2 tablespoons coarse sugar
• ½ teaspoon cinnamon
• Rolled oats for sprinkling

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C).

Line a 12-cup muffin pan with paper liners or lightly grease each cup with nonstick spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ground cloves (if using)

Whisk until everything is evenly combined.

Step 3: Mix the Wet Ingredients

In a separate large bowl, combine:

• Applesauce
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs
• Vanilla extract

Whisk until smooth and well blended.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet ingredients.

Using a rubber spatula, gently fold the mixture together until no dry streaks remain.

Do not overmix, as this can make the muffins dense.

If using nuts, raisins, dried cranberries, or chocolate chips, gently fold them into the batter.

Step 5: Fill the Muffin Pan

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

If desired, sprinkle the tops with coarse sugar, cinnamon, and a few rolled oats for a bakery-style finish.

Step 6: Bake

Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The muffins should spring back lightly when touched.

Step 7: Cool

Allow the muffins to cool in the pan for 5 minutes.

Transfer them to a wire rack to cool completely before serving.

For the best flavor, enjoy them slightly warm.

Optional Variations

Apple Cinnamon Muffins

Add 1 cup of peeled, finely diced apples to the batter for extra fruit and texture.

Oatmeal Applesauce Muffins

Replace ½ cup of the flour with rolled oats for a heartier muffin.

Walnut Applesauce Muffins

Mix in chopped walnuts and sprinkle extra nuts on top before baking.

Chocolate Chip Applesauce Muffins

Fold in mini chocolate chips for a sweeter treat that’s perfect for kids.

Streusel Applesauce Muffins

Top each muffin with a cinnamon streusel made from butter, brown sugar, flour, and cinnamon before baking.

Serving Suggestions

These muffins are delicious served with:

• Butter
• Cream cheese
• Apple butter
• Honey
• Peanut butter
• Greek yogurt
• Fresh fruit
• Coffee
• Tea
• Warm apple cider

Storage

Store the muffins in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 1 week for extended freshness.

Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Tips for the Best Simply Applesauce Muffins

• Use unsweetened applesauce to control the sweetness.
• Bring eggs to room temperature for a smoother batter.
• Measure the flour accurately using the spoon-and-level method to avoid dry muffins.
• Mix the batter gently until just combined to keep the muffins light and fluffy.
• Add chopped apples for extra moisture and fresh apple flavor.
• Sprinkle coarse sugar on top before baking for a crisp, bakery-style crust.
• Allow the muffins to cool slightly before serving so the flavors can fully develop.

Nutrition (Per Muffin – Approximate)

• Calories: 185
• Protein: 3g
• Carbohydrates: 29g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 30mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 14g