No-Butter Applesauce Cinnamon Muffins
Tender, lightly spiced muffins made with applesauce instead of butter for a naturally moist crumb. Warm cinnamon flavor throughout with a subtle sweetness, perfect for breakfast or a wholesome snack.
Steps
Before you start
- Preheat oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper liners or grease lightly
- Measure all dry ingredients before mixing
Mix wet ingredients
- In a large bowl, whisk together the applesauce, eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined.
- The mixture should look pale and slightly fluffy, about 1 minute of whisking.
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Ready when: mixture is smooth and slightly pale
Tip: Use applesauce at room temperature for better mixing and a smoother batter
Combine dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Whisk for about 30 seconds to evenly distribute the leavening and spices throughout the flour.
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Ready when: cinnamon and spices are evenly distributed
Tip: Whisking the dry ingredients prevents lumps and ensures even distribution of baking powder and spices
Combine wet and dry
- Pour the dry ingredients into the wet ingredients.
- Fold gently with a rubber spatula until just combined, about 15 strokes.
- The batter should be slightly lumpy; do not overmix.
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Ready when: no streaks of flour remain, batter is lumpy
Tip: Overmixing develops gluten and results in tough, dense muffins; stop as soon as flour disappears
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- If using liners, fill them to about the rim for full, rounded muffins.
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Ready when: batter is evenly distributed
Tip: Use an ice cream scoop or measuring spoon to distribute batter evenly so all muffins bake at the same rate
Bake muffinsOven 350°F / 175°C
- Place the muffin tin in the preheated 350°F (175°C) oven.
- Bake for 20–22 minutes until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
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Ready when: toothpick has a few moist crumbs; muffins are golden and spring back when lightly touched
Tip: Start checking at 20 minutes; applesauce-based muffins can bake faster than traditional ones due to their moisture
Cool in pan
- Let the muffins cool in the tin for 10 minutes.
- This allows them to firm up slightly so they don't break when removed.
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Ready when: muffins have cooled enough to handle
Tip: Don't skip this step; removing muffins too quickly while hot can cause them to fall apart
Remove and serve
- Turn the muffins out onto a wire rack or clean surface.
- Serve warm or at room temperature.
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Ready when: muffins are removed from the tin
Tip: If muffins stick, run a thin knife around the inside edge of each cup before turning out
Good to know
Tips
- These muffins are lower in fat than traditional butter-based muffins but still tender and moist thanks to the applesauce, which acts as a natural humectant.
- For the best flavor, use unsweetened applesauce—sweetened versions may make the muffins too sweet.
- If you prefer chunkier muffins, fold in 0.5 cup (60 g) of chopped dried apple or fresh apple chunks before filling the cups.
- These muffins are naturally light but don't rise as high as traditional butter-based muffins; this is normal and does not affect taste or texture.
Make ahead
Batter can be prepared up to 4 hours ahead and refrigerated in an airtight container, but bake within a few hours for best rise. Baked muffins freeze well for up to 3 months.
Storage & reheating
Room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. Freeze in an airtight container or freezer bag for up to 3 months; thaw at room temperature or reheat in a 300°F oven for 5–7 minutes.
Substitutions
- vegetable oil → melted coconut oil. Use the same amount for a subtle coconut flavor; the muffins will still be dairy-free
- granulated sugar → packed light brown sugar. Use 0.75 cup (160 g) for deeper, molasses-forward sweetness; reduce baking soda to 0.25 tsp
- unsweetened applesauce → unsweetened apple butter. Use 1 cup (240 ml); the muffins will be slightly denser but richer in apple flavor
- all-purpose flour → whole wheat flour. Use 1.5 cup (180 g) all-purpose and 0.5 cup (60 g) whole wheat for a nuttier flavor and denser crumb
