Applesauce Muffins

Cooling rack with the muffins inside wrappers on it.

These one bowl Applesauce Muffins are soft, moist, and packed with cozy cinnamon and applesauce flavor. Made in just one bowl, with simple pantry ingredients, and no mixer required!

Course Muffins, Snack

Cuisine American

Keyword applesauce muffins, one bowl applesauce muffins

Prep Time 10

Cook Time 17

Total Time 27

Servings

Calories 202kcal

Author Jessica

Equipment

Ingredients

1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup vegetable oil
1 large egg
1 cup applesauce (I use sweetened)
1/4 cup full-fat sour cream
2 tablespoons whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon salt (I use fine sea salt)

Instructions

Heat the oven to 350°F. Line a 12-cup muffin tin with parchment paper muffin liners. Very lightly spray each muffin liner with nonstick cooking spray.
In a large mixing bowl, add the granulated sugar, light brown sugar, oil, and large egg. Stir with a wire whisk until it's thoroughly combined and darker in color.
1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 1/3 cup vegetable oil, 1 large egg
Add the applesauce, sour cream, milk and vanilla extract and whisk until combined.
1 cup applesauce, 1/4 cup full-fat sour cream, 2 tablespoons whole milk, 1 teaspoon vanilla extract
Add in the flour, baking powder, ground cinnamon, and salt. Use a wooden spoon or rubber spatula to gently mix until combined and no flour streaks remain in the batter.
2 cups all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon, ½ teaspoon salt
Divide the muffin batter evenly between the muffin cups, each one should be nearly full.
Bake for 17-20 minutes or until the tops are puffy, rounded, and when gently touched the muffin springs back. You can also use a toothpick to test for doneness; a toothpick inserted should come out clean and with no wet, raw batter on it.
Remove the muffins from the oven and allow them to cool in the pan for about 5-10 minutes. Transfer the muffins to a wire rack to cool completely. These muffins can be eaten warm or let them cool to room temperature. Enjoy!

Video

Notes

Use full-fat sour cream and a higher fat milk such as whole milk for the best results.
This recipe has been tested and created using sweetened applesauce. Yes, you can use unsweetened applesauce but even with the sweetened applesauce, the muffins are not too sweet and just slightly sweet. But it's really up to you as it probably won't make a huge difference. You could even get creative and use different flavors of applesauce such as cinnamon, banana, etc.
I love using a large cookie scoop to spoon the muffin batter into the muffin cups. It's an easy, mess-free way to evenly fill the muffin cups. Each muffin will be about 3 to 4 tablespoons of batter.
Don't overmix the batter once you add the dry ingredients. This can lead to dense muffins instead of fluffy and soft muffins. Gently mix together just until no flour pockets or streaks remain in the batter. It's also important to scrape the bottom and sides of the bowl to ensure you are getting all the flour evenly mixed in.

Nutrition