Cinnamon Applesauce Muffins
These cinnamon applesauce muffins are so tender and light, perfectly sweetened, and all around delicious!
I don’t know why exactly it is, but this summer has just seemed interminable to me! It could be that I’m in the third trimester of my pregnancy and time seems to be ticking by ever more slowly. It could be that it has been unusually hot this year, and the rain that we normally get around this time of year has yet to materialize. It could be that because of the pandemic, it seems like time passes both incredibly quickly and not at all, so I’m never sure if it’s still March or if ten years have passed. It’s probably some combination of all of the above. Anyway, I am so ready to welcome fall and be done with this summer! Here in Oregon we’re still choking from all of the wildfire smoke that is in the air at the moment, but we’re supposed to get some decent rain over the next day or two, which will hopefully clear things up a little and make it finally feel like fall. And nothing says fall like baking a cozy treat and snuggling up with a warm drink and a soft blanket!
These cinnamon applesauce muffins are pretty much the definition of warm and cozy, and I love that they are so easy to make. The muffin base is so light and tender, with the perfect amount of cinnamon and apple flavor, and the buttery cinnamon sugar topping makes them extra addicting. I like to make them in a mini muffin tin so they’re adorably bite-sized, but you could definitely make them in a regular sized muffin tin if you so desire. My kids are totally obsessed with these muffins and would inhale a whole batch in five minutes if I let them. I can’t blame them though – they are irresistible!
Cinnamon Applesauce MuffinsPrint Recipe
for the muffins:
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 eggs
- 1/2 cup applesauce
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
for the topping:
- 2 tablespoons butter melted
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350. Grease a mini muffin tin. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar, until light and fluffy. Add the eggs and applesauce, and mix until well combined. Add the flour, salt, baking powder, and cinnamon, and mix until just combined. Scoop the batter into the prepared muffin tin, filling the cups 3/4 full. Bake 11-13 minutes, until the muffins are lightly browned around the edges and the tops spring back when touched lightly.
- Let the muffins cool 10-15 minutes. Add the muffins to a gallon sized zipper bag, then drizzle the butter over the top and toss to coat. In a small bowl, mix together the sugar and cinnamon. Toss the muffins in the cinnamon sugar mixture. Serve warm.