Curly Maple's Applesauce Muffins Recipe

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This are our most popular muffins at our family owned restaurant. Usually we make huge batches but we sized this one down for a home kitchen.—The Curly Maple Restaurant, Judy Noble, Findley Lake, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings


  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup applesauce

Nutritional Facts

1 each: 174 calories, 6g fat (3g saturated fat), 37mg cholesterol, 149mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 2g protein.


  1. In a bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Mix just until combined. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes. Cool on a wire rack. Yield: 1-1/2 dozen.
Originally published as Curly Maple's Applesauce Muffins in Taste of Home April/May 1995, p51

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chocolateveryday User ID: 5103651 247110
Reviewed Apr. 15, 2016

"My "go to" muffin recipe is the Basic Banana Muffins here on the Taste of Home site, but I decided to try this one since I had a very large jar of applesauce opened that I didn't want to go to waste. This recipe is very good, and I did not modify it at all, however I feel it would benefit from the addition of a streusel topping."

[email protected] User ID: 4441258 1736
Reviewed Jul. 24, 2011

"I was going to make banana muffins, but found someone had absconded with the bananas, knew i had some applesauce in the pantry so went looking for an alternative and found this recipe. My son loved them and so did I."

my_litch91 User ID: 1925659 1072
Reviewed Feb. 27, 2011

"i replaced the flour with half oats and half whole wheat flour. they were wonderful!"

sugarpie68 User ID: 1146476 1442
Reviewed Nov. 7, 2010

"I've been making these for so many years! I used to have them ready for my sons when they came home from school. They are delicious and simple to make."

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