Applesauce Muffins are delicious and full of cinnamon apple flavour. It’s sprinkled with a buttery streusel topping that pairs perfectly with the fluffy apple muffins. They are the perfect fall treat.
These muffins make for a delicious breakfast or snack. They are simple to bake and to meal prep ahead.
I love baking with applesauce! It is so underrated. After baking my Applesauce Brownies, I knew I had to bake some muffins next.
For more fall recipes, try Apple Breakfast Cake, Banana Pecan Chocolate Chip Muffins, and Butter Pecan Cookies.
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Why this recipe works
- Applesauce – Unsweetened applesauce is used and creates a moist and soft muffin!
- Cinnamon sugar – It goes so well with apples.
- Easy to make – Everything gets mixed together in a few simple steps with no electric mixer required.
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 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 for more flavour.
Step by step instructions
Here is how to make and bake these Applesauce Streusel 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.
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, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together and set aside.
Step 4 – Whisk wet ingredients. In a large bowl, add brown sugar, white sugar, and oil. Mix together. Then add in eggs, applesauce, and vanilla. Continue whisking.
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 a handful of streusel on top.
Step 7 – Bake. Bake the muffins at 375°F for 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!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Make sure to sprinkle cinnamon white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use unsweetened applesauce, and not sweetened.
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.
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Applesauce Streusel Muffins
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 tsp cinnamon
- 3 tbsp butter cold
For the muffins
- 3/4 cup white sugar
- 1/4 cup light brown sugar or dark
- 1/2 cup oil or melted and cooled butter
- 2 eggs room temperature
- 1 tbsp vanilla
- 3/4 cups unsweetened applesauce
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg optional
- 1 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Instructions
For the streusel
- 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 while you make the muffin batter.1/2 cup all-purpose flour, 1/4 cup light brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 3 tbsp butter
For the muffins
- Preheat the oven to 375°F. Line the muffin liners with 12 liners and set aside.
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together and set aside.2 cups all-purpose flour, 1 tsp cinnamon, 1/8 tsp nutmeg, 1 3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp salt
- In a large bowl, add white sugar, brown sugar, and oil. Mix together. Then add in eggs, applesauce, and vanilla. Continue whisking.3/4 cup white sugar, 1/4 cup light brown sugar, 1/2 cup oil, 2 eggs, 1 tbsp vanilla, 3/4 cups unsweetened applesauce
- Pour the dry ingredients into the wet. Using a spatula, gently fold to create a soft muffin batter. Don't over-mix!
- 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 The muffins are ready when a toothpick inserted comes out clean. Every oven is different, 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!
L says
Love this recipe. 🙂 I just want to add, that if someone is a new baker, step 6 could be confusing. You say to "sprinkle white sugar and cinnamon on top". It doesn't mention the streusel topping to be added anywhere in the instructions. It's confusing to a new cook or baker in my opinion.
Ania says
Hi L! Thanks for your comment. I've updated step 6. Glad you love the recipe 🙂
Lynne Rudzinski says
Can you substitute white sugar for stevia sugar and also brown sugar using the stevia brown sugar and can almond flour be substituted for the white flour
Ania says
Hi Lynne, I don't recommend using stevia and almond flour for this recipe. Almond flour is a little more moist than all-purpose flour, and doesn't have quite the same binding qualities.