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Applesauce Muffins

These applesauce muffins are so popular at the restaurant I own that I had the recipe printed up on a card to share with guests. —Linda Williams, LaFayette, Alabama
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    about 2 dozen


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups applesauce
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts, optional
  • Cinnamon-sugar, optional


  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.
Nutrition Facts
1 muffin: 224 calories, 8g fat (5g saturated fat), 36mg cholesterol, 120mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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  • Lynnie319
    May 5, 2020

    These turned out great! I mixed cinnamon with sparkling sugar and sprinkled on top before baking. De-lish!

  • Sara
    Apr 13, 2020

    This was a fantastic recipe. It had the right balance of all the flavors. I would 100% recommend trying.

  • carol4insurance
    Sep 7, 2019

    Good basic recipe that can be dressed up. Next time I will use chunky applesauce and add raisins (hydrated) along with the walnuts.

  • Debra
    Mar 1, 2019

    I was very disappointed… these muffins are absolutely lousy. They are not a pretty looking muffin and, even with sugar and cinnamon sprinkled on top, they tasted awful. Don’t waste your time making these!

  • Becky
    Nov 18, 2018

    I just have to share: I've renamed these "Frantic Working Mom Muffins" after my comedy of errors trying to make them this morning for my 1-and 4-year old kids. I went for the sugar, and found there was only a half a cup left. No problem, I thought, I'll substitute maple syrup! Except I didn't have enough of that either. So I used what I had. No problem, I thought, I'll use brown sugar! No dice.... none in the cupboard. Honey? Why not. Then came the applesauce. We ALWAYS have applesauce in our fridge. But I only had a cup and a half left. No problem, I thought! I'll use banana to make up the other half cup! Except I only had a half a banana left and that only accounted for 1/4 cup. No problem! I had a puree pouch of sweet potato and apple baby food. In to the mix it went. And you know what? Not bad at all! Probably not as sweet as the original, but my kids gobbled them up and called them yummy! Thank you for a wonderful recipe -- and for an ADAPTABLE one, ha! Can't wait to try again once I've been to the grocery store. :-)

  • geipa
    Apr 29, 2018

    Excellent recipe. Made two times...delicious. Did not use nuts. Will make these many times more. Thanks for sharing this wonderful recipe.

  • krindfleisch
    Jan 17, 2018

    Delicious ... and simple to make.

  • Grammy Debbie
    Sep 20, 2017

    Yummy muffins! Easy recipe. I did sprinkle cinnamon sugar over the tops before baking and was very glad I did, that made them extra delicious.

  • patty2222
    Feb 22, 2017

    LOVE them!! this is my go to muffin recipe..... I have added craisins or a shredded apple.... possibilities are endless. I use my homemade applesauce and top it with homemade apple butter..."All-Day Apple Butter Recipe"..... thanks for sharing!!

  • BoJe
    Sep 25, 2016

    Excellent recipe. I had cake flour on hand so I used that, but that was the only change. I did choose to sprinkle the tops with cinnamon sugar mixture, but doing this made them pretty sweet. I used sweetened applesauce and I wonder if I would prefer unsweetened next time or just eliminate the the cinnamon sugar mix on top. I cooked 20 minutes and the muffin came out really tender. I would make again. I did cut the recipe in half because there are only two of us here and I am going to try freezing a few to eat at a later time.