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freshly baked applesauce muffins on a white plate
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4.94 from 16 votes

Applesauce Muffins

What should you do with that large jar of applesauce that you have and can't seem to eat? Make applesauce muffins with the leftovers! They are super yummy and easy to make. They are not super sweet and are very hearty, perfect for breakfast or brunch or afternoon snack.
Prep Time15 mins
Cook Time25 mins
Cooling time15 mins
Total Time55 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: dense, moist, soft
Servings: 24 muffins
Calories: 224kcal
Author: Matt Taylor

Equipment

  • Hand Mixer or Stand Mixer
  • Bowls
  • Whisk
  • Wooden spoon (optional if not using a mixer)
  • 2 Standard Muffin pans
  • Baking cups

Ingredients

  • 4 cups of flour 500g
  • 2 cups of granulated sugar 400g
  • 2 large eggs
  • 2 cups of applesauce 500g
  • 1 cup of melted butter 225g
  • 1 tsp of vanilla extract 5ml
  • 1 tsp of cinnamon 2.5g
  • 1 tsp of baking soda 4g
  • 1/2 tsp. of salt 2g

Instructions

  • Preheat the oven to 350 F/176 C.
  • In a medium bowl melt the butter and then add the sugar and cream them together with a mixer or whisk.
  • Add the eggs and mix those in until combined, followed by the vanilla extract.
  • In a large bowl add the flour, salt, baking soda, and ground cinnamon. Whisk those dry ingredients together.
  • Combine the dry ingredients with the wet batter about half of it at a time, until all combined completely the applesauce muffins batter.
  • Fill up 2 standard muffin pans with a total of 24 paper cups. Add batter to each cup filling them about 2/3rds full. Bake them in the middle rack position for 20 to 25 minutes until a toothpick comes out clean after poking them in the middle.
  • Allow them to cool for a few minutes then transfer them to a wire rack to cool completely. Enjoy!

Notes

List of nutritional facts for applesauce muffins