Introduction
These applesauce muffins are the perfect balance of cozy spice and tender crumb, made effortlessly moist with applesauce. You’ll love the simple oat and cinnamon streusel topping that adds a delightful crunch. They come together in one bowl for a quick and satisfying breakfast or snack.
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
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- 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.
- Add the flour, baking soda, 1 teaspoon cinnamon, and coarse kosher salt to the wet ingredients. Stir with a spatula until just combined and no dry streaks remain. Be careful not to overmix.
- In a small separate bowl, make the streusel topping by mixing the rolled oats, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and 2 tablespoons vegetable oil until crumbly.
- Divide the muffin batter evenly among the 12 prepared muffin cups. Sprinkle the oat streusel topping generously over each portion of batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Mini Muffins: Bake in a mini muffin tin for about 10-12 minutes for a bite-sized treat.
- Muffin Tops: Spread the batter into a greased muffin top pan or shape into flat discs on a baking sheet for maximum crispy-edge enjoyment.
- Add Mix-ins: Gently fold in ½ cup of raisins, chopped nuts, or chocolate chips into the batter before portioning.
- Glaze Drizzle: For a sweeter finish, drizzle cooled muffins with a simple powdered sugar and milk glaze.
Tips for Success
- Use a light hand when mixing the batter. Overmixing leads to dense, tough muffins.
- For the best rise, ensure your baking soda is fresh and active.
- If you only have old-fashioned rolled oats, pulse them in a food processor a few times to achieve a texture closer to quick oats for the topping.
- Fill any empty muffin cups halfway with water to ensure even baking and prevent pan warping.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until warm.
FAQ
Can I use sweetened applesauce?
Yes, but the muffins will be slightly sweeter. You may consider reducing the ½ cup brown sugar in the batter by a tablespoon or two if desired.
What can I substitute for the vegetable oil?
You can use an equal amount of a neutral oil like canola or melted coconut oil. Melted butter also works but will change the flavor slightly.
Why is my streusel topping not crumbly?
If the mixture seems too wet, add a pinch more oats. If too dry, add a few drops more oil until you achieve a crumbly texture.
Can I make this recipe into a loaf?
Yes, pour the batter into a greased 9×5 loaf pan and bake at 350°F for 50-60 minutes, adding the streusel topping for the last 15 minutes of baking to prevent burning.
My muffins are dense. What happened?
This is most often caused by overmixing the batter after adding the flour, which develops the gluten. Mix just until the ingredients are combined.
Can I use fine table salt instead of coarse kosher salt?
Yes, but use only ¼ teaspoon of fine table salt, as it is more concentrated by volume than coarse kosher salt.