Cozy and simple Applesauce Chocolate Chip Muffins are so delicious! They have warm spices, slight hints of apple, and gooey pockets of chocolate in every bite. They are perfect for a sweet snack, or an after dinner treat.
After making my Applesauce Muffins, I knew I had to make a chocolate chip version! Baking with applesauce is the best.
These muffins are so delicious. The combination of sweet chocolate and subtle hints of applesauce is truly next level. Using mini chocolate chips allows for the perfect pockets of chocolate too!
Whether you're looking for an easy fall muffin, a simple recipe to bake with the kids, or a way to use up some extra applesauce, this is the recipe to try!
Step by step instructions
Here is how to make and bake these Applesauce Chocolate Chip 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 425°F. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, cinnamon, cloves, allspice, cornstarch, and salt. Mix together and set aside.
Step 3 - Whisk sugars and oil. In a large bowl, whisk together the brown sugar, white sugar, and oil until well combined.
Step 4 - Add wet ingredients. Add in the applesauce, eggs, and vanilla. Whisk until smooth.
Step 5 - Combine. With a spatula, gently combine the dry and wet ingredients together until a soft muffin batter forms. Do not over-mix!
Step 6 - Add chocolate chips. Mix in the chocolate chips just until evenly distributed. Rest the batter for 10 minutes.
Step 7 - Scoop and bake. Fill the liners to the top. Sprinkle extra mini chocolate chips on top and add white sugar (optional, but recommended).
Bake for 5 minutes at 425°F, then lower the temperature to 350°F and continue baking for 13-15 minutes or until a toothpick inserted comes out clean.
FAQ
How do I store these muffins?
The muffins are best served fresh. Keep them on the counter in an airtight container for up to 3 days, and in the refridgerator for up to 1 week.
Can I freeze these muffins?
Yes. Once baked and cooled, wrap each muffin in plastic wrap to avoid freezer burn. Then place in an airtight ziplock bag.
The muffins stay good frozen for 2 months. When ready to eat, thaw them at room temperature, place in the oven at 300°F for 10 minutes, or warm up in the microwave at 10 second intervals.
Can I use sweetened applesauce?
Yes. They will just be slightly sweeter (obviously).
Can I replace the eggs with more applesauce?
Yes. Applesauce is a great ingredient to use for egg substitutes in general. For every egg, use 1/4 cup (60g) of applesauce. So in this recipe you will use an extra 1/2 cup (120g) of applesauce in replacement of the eggs.
Why do you rest the muffin batter?
Allowing the batter to rest for 10 minutes hydrates the flour, and allows for the leavening agents to start working! Resulting in a softer and taller muffin.
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Applesauce Chocolate Chip Muffins
Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2/3 cups dark brown sugar
- 1/3 cup white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1 1/2 tsp cinnamon
- pinch of cloves
- pinch of allspice
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/2 cup mini chocolate chips*
Instructions
- Preheat the oven to 425℉/218℃. Line a muffin tin with 12 liners and set aside.
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, cloves, allspice, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps baking powder, 1 1/2 tsp cinnamon, pinch of cloves, pinch of allspice, 2 tsp cornstarch, 1/4 tsp salt
- In a large bowl, add brown sugar, white sugar, and oil. Whisk together.2/3 cups dark brown sugar, 1/3 cup white sugar, 1/2 cup oil
- Then add in applesauce, eggs, and vanilla. Whisk until smooth (1-2 minutes).1 cup unsweetened applesauce, 2 large eggs, 1 tbsp vanilla
- Add the dry and wet ingredients together. With a spatula, gently mix just until a soft muffin batter forms. Do not over-mix!
- Mix in the mini chocolate chips a few times just until evenly distributed - do not over-mix! Let the batter rest for 10 minutes.1/2 cup mini chocolate chips*
- Scoop the muffin batter into the liners evenly, filling them up to the top. Sprinkle chocolate chips and white sugar on top (optional, but recommended).
- Bake for 5 minutes at 425℉, then lower the temperature to 350℉/176℃ and continue baking until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool, and enjoy!
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