Easy Cinnamon Applesauce muffins is an easy recipe idea for those busy school mornings.
Add this easy muffin recipe to your meal planning arsenal for a quick and easy breakfast idea.
Most muffins have a fruit or a vegetable in them to give them a natural sweetness and helps soften them muffin. Applesauce makes this muffin recipe so soft and delicious. Muffins keep in the fridge for about a week making them a brilliant breakfast option.
Easy Cinnamon Applesauce Muffins
Ingredients for Applesauce Muffins Recipe
2 cups all-purpose flour
½ cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup butter, melted (Easy homemade butter in minutes)
1 cup unsweetened applesauce (Make your own with this easy applesauce recipe)
1 teaspoon vanilla (Learn how to make homemade vanilla extract)
My favorite supplies for this recipe:
2 Mixing Bowls
Measuring cups (these are the ones I love)
Measuring spoons
1 12 cup muffin tin
Mixing Scraper
Ice Cream Scoop
Directions on how to make Apple Muffins Recipe
Preheat oven to 375°. Start by measuring all the dry ingredients in a large bowl and then measure all the wet ingredients into a separate bowl. Be sure the egg is beaten in thoroughly with the applesauce and wet ingredients.
Pro tip: Muffins are best if you start with measuring the dry ingredients in a bowl and then the wet ingredients in a separate bowl before you mix them together.
Add wet ingredients to the dry and whisk together until combined. Evenly scoop mixture into a greased or lined muffin pan with an ice cream scoop, filling about ⅔ of the way full. An ice cream scoop is a perfect measurement to fill muffin tins.
Bake for 20 minutes at 375°, or until a toothpick comes out clean.
Easy Cinnamon Applesauce Muffins Recipe
Make an applesauce muffins recipe your kids will run to the table for every morning. This is the best starter muffin recipe you can try.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup butter melted
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla
Instructions
-
Preheat oven to 375°. Start by measuring all the dry ingredients in a large bowl and then measure all the wet ingredients into a separate bowl. Be sure the egg is beaten in thoroughly with the applesauce and wet ingredients.
-
Pro tip: Muffins are best if you start with measuring the dry ingredients in a bowl and then the wet ingredients in a separate bowl before you mix them together.
-
Add wet ingredients to the dry and whisk together until combined. Evenly scoop mixture into a greased or lined muffin pan with an ice cream scoop, filling about ⅔ of the way full. An ice cream scoop is a perfect measurement to fill muffin tins.
I think these are just about the easiest muffins to make. Making a batch of muffins on Sunday makes it easy to have breakfast ready all week for busy school mornings to help make your life simpler.
Can I store these on the shelf?
I would not recommend storing them on the shelf. The refrigerator is best.