Made with a few simple ingredients, these Applesauce Breakfast Muffins are the perfect way to start the day. They are delicious and bursting with apple cinnamon flavour. It’s sprinkled with a buttery streusel that pairs perfectly with the fluffy apple muffins.
These muffins make for a delicious breakfast or snack. They are easy to bake and to grab on-the-go.
I love baking with applesauce! It adds moisture and a soft apple flavour. It's perfect for fall.
For more fall recipes, try Apple Breakfast Cake, Banana Pecan Chocolate Chip Muffins, and Butter Pecan Cookies.
Why this recipe works
Applesauce – Unsweetened applesauce is used and creates a moist and soft muffin!
Cinnamon sugar – Pairs so lovely with the soft apple flavour.
Easy to make – Everything gets mixed together in a few simple steps.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Applesauce – I used unsweetened applesauce. Make sure it is at room temperature.
Butter – I used unsalted butter. This will be for the streusel. Make sure it is cold.
Baking soda – Always double check that you’re baking soda isn’t expired!
Baking powder – Always double check that you’re baking powder isn’t expired!
Eggs – Must be at room temperature before starting your bake.
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Spices – I used cinnamon and a pinch of nutmeg in this recipe. The nutmeg is optional, but I highly recommend using the cinnamon if you can.
Step by step instructions
Here is how to make and bake these Applesauce Breakfast Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. If you're using tulip liners like I did, this recipe will make 8 of them total.
Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Mix together and set aside.
Step 4 – Whisk wet ingredients. In a large bowl, add brown sugar, oil, eggs, applesauce, sour cream, and vanilla. Whisk together until well combined.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 7 – Bake. Bake the muffins at 375°F for 15-20 minutes. If using tulip liners, they will bake from 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 15 minute mark.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
FAQ
Can I use bananas instead of the applesauce?
If you want to use bananas, use my The Best Banana Muffins recipe instead!
How do I store these muffins?
These muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! I like to bake them ahead of time and grab them as a snack on my way out the door.
Do I have to make the streusel?
No! But it really brings a nice buttery muffin crunch to them when they bake up. If you don’t make the streusel, sprinkle some white sugar on top.
What kind of oats should I use?
I used large-flake oats, also called rolled oats. Don't use quick oats.
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Applesauce Oatmeal Breakfast Muffins
Ingredients
For the muffins
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1 tsp cinamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/4 tsp salt
- 3/4 cups light brown sugar dark works too
- 1 1/4 cups unsweetened applesauce
- 1/2 cup sour cream room temperature
- 2 eggs room temperature
- 1/3 cup oil
- 1 tsp vanilla
For the streusel
- 1/2 cup flour
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 tsp cinnamon
- 3 tbsp butter cold
Instructions
- Preheat the oven to 375°F. Line the muffin liners with 12 liners and set aside. You can use regular liners or tulip liners. This recipe makes 8 tulip liner muffins, and 12 regular-sized muffins.
- In a small bowl, make the streusel. Combine flour, white sugar, brown sugar, cinnamon, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside in the fridge while you make the muffin batter.1/2 cup flour, 1/4 cup light brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 3 tbsp butter cold
- In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 1/2 tsps baking powder, 1 tsp cinamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/4 tsp salt
- In a large bowl, add brown sugar, oil, sour cream, eggs, applesauce, and vanilla. Whisk together until well combined.3/4 cups light brown sugar, 1 1/4 cups unsweetened applesauce, 1/2 cup sour cream, 2 eggs, 1/3 cup oil, 1 tsp vanilla
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
- Bake the muffins at 375°F for 15-20 minutes for regular liners. If you're baking the muffins in tulip liners, they will take anywhere from 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 15 minute mark.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Scott says
Love that you use metric for most ingredients on your recipe. I just made your 12 servings version with the metric breakdown. I made sure to follow all metric weights where shown. I think you may need to adjust the Rolled Oats metric weight. With a standard US glass measuring Cup, on your digital scale tare out the glass and then pour in 81.08g of Rolled Oats. Where does that 81.08g weight, end up filling in your glass measuring cup in terms of US cups?
Also I ended up with 18 muffins, not 12, using your metric weights. Just want to warn those trying the recipe as is, and to have an extra muffin tin handy to use up the batter and 18 muffins worth of struesel.
They are delicious. I will add 1 cup of Rolled oats next time, rather than 81.08g.
Ania says
Hey Scott! Thanks for your comment! Did you fill your liners all the way to the top? I got 12 muffins total filling each liner up to the top.
I actually use a feature in the recipe maker that converts metrics to cups automatically when adding the recipe ingredients into the recipe card. After doing some googling, it seems like the appropriate amount is 105g for 1 cup of rolled oats, and not 81.08g like presented, so I have updated the recipe accordingly. I appreciate your comment, and am so glad to hear the muffins were delicious and a success!
Cheryl Nichols 360 265 1772 says
These were amazing
On my regular baking list