Applesauce Muffin Recipe

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Introduction

This applesauce muffin recipe delivers a tender, moist crumb with the perfect hint of autumn spice. The applesauce not only adds natural sweetness but also keeps the muffin incredibly soft for days. A simple cinnamon-oat streusel on top provides a delightful crunch in every bite.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

• 1 cup unsweetened applesauce
• 1 egg
• ½ cup vegetable oil
• ½ cup brown sugar (, packed)
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon coarse kosher salt
• ½ cup rolled oats (aka quick cooking oats)
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
2. In a large mixing bowl, whisk together the applesauce, egg, ½ cup vegetable oil, ½ cup packed brown sugar, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
3. In a separate bowl, whisk together the flour, baking soda, 1 teaspoon ground cinnamon, and coarse kosher salt.
4. For the streusel topping, combine the rolled oats, 2 tablespoons brown sugar, and ½ teaspoon ground cinnamon in a small bowl. Drizzle with 2 tablespoons vegetable oil and mix until the oats are evenly coated.
5. Divide the muffin batter evenly among the 12 prepared cups. Sprinkle the oat streusel topping evenly over the batter in each cup.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

1. Muffin Top Style: Bake in a greased muffin top pan for 8-10 minutes for a higher ratio of crunchy streusel to soft muffin.
2. Spice It Up: Add a pinch of nutmeg or ginger to the dry ingredients for a more complex spice profile.
3. Crunchy Finish: Gently press the streusel topping into the batter before baking for a more integrated, craggy top.
4. Mini Muffins: Divide the batter into a 24-cup mini muffin tin and bake for 10-13 minutes for a perfect snack-sized treat.

Tips for Success

1. For a tender muffin, mix the wet and dry ingredients just until combined; overmixing leads to a tough texture.
2. Pack the brown sugar firmly into the measuring cup for accurate sweetness and moisture.
3. Using quick-cooking oats is ideal for the streusel, as they soften slightly while baking. If using old-fashioned rolled oats, you can give them a rough chop.
4. Coarse kosher salt provides better flavor distribution; if using fine table salt, reduce the amount to a scant ¼ teaspoon.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes to refresh the texture.

FAQ

Can I use sweetened applesauce?

Yes, but the muffins will be sweeter. You may want to slightly reduce the ½ cup of brown sugar in the batter to your taste.

Why is my batter so thick?

Can I use a different oil?

Yes, any neutral oil like canola or melted coconut oil can be substituted for the vegetable oil in both the batter and the streusel.

Why use coarse kosher salt?

It blends more evenly into the dry ingredients and provides a cleaner salty note. If substituting table salt, use only a scant ¼ teaspoon.

My streusel fell off!

Sprinkle it on just before baking, and don’t press it in unless specified in the variations. If it still falls, try chilling the streusel for 10 minutes before topping the batter.

Can I make these ahead of time?

Absolutely. You can whisk the dry ingredients together and mix the wet ingredients separately the night before. Combine and bake in the morning for fresh muffins.