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Mother’s Applesauce Muffins

"Kids of all ages love these moist old-fashioned muffins," assures field editor Peggy Burdick of Burlington, Michigan.
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 2 teaspoons baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups applesauce
  • 2 tablespoons vanilla extract
  • 1 cup raisins


  • In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.
Nutrition Facts
1 each: 244 calories, 8g fat (5g saturated fat), 38mg cholesterol, 189mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Lydia Vaughn
    Jul 30, 2016

    Very Good! I did change a few things out of necessity. I used shortening and dairy-free margarine because my brother can't take any dairy. I didn't have any allspice, so in place of it I added 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/2 tablespoon cinnamon, (I doubled the muffin recipe.) I used one extra egg because mine were small. Finally, I left out the raisins so they would appeal to more of the family. I only gave the recipe four stars because I changed it a lot, but I seriously love these muffins!

  • chaosmommy
    Mar 8, 2016

    I added one chopped apple and used a jumbo muffin pan. These make good muffins to freeze!

  • julieanne22
    Oct 13, 2012

    No comment left

  • cwynthein
    Jan 16, 2012

    very moist! too much cinn. for my taste would cut the spices in half next time. Also I subsituted half of the sugar with brown sugar. very good!

  • wandaheim
    Apr 28, 2010

    These were excellent. They reminded me of spice cake. I did substitute pumpkin spice for the allspice.

  • misscleocat
    Mar 31, 2008

    No comment left