These bakery-style cinnamon applesauce muffins are the perfect fall treat (or breakfast). The simple batter includes applesauce and sour cream, ensuring that these muffins stay moist. The muffins are also topped with the easiest, yummiest maple glaze that will take you less than 5 minutes to whip up.
These muffins are larger than a typical muffin, thanks to using large parchment cupcake liners (shop here on Amazon). By spacing the muffins out and baking at a higher heat to start, you’ll get that domed bakery-style muffin top that we all love.
But, enough talking about them, let’s get into this recipe for applesauce muffins!
Cinnamon Applesauce Muffins With Simple Maple Glaze
These large bakery-style muffins are the perfect fall sweet treat. Made with cinnamon applesauce and topped with a super easy maple glaze, they are extra moist and taste just like fall.
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Servings: 7 large bakery-style muffins (See Note 1 below)
Equipment
Ingredients
Cinnamon Applesauce Muffins
- 2 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 ½ cups sweetened cinnamon applesauce (See Note 2 below)
- 2 eggs
- ½ cup avocado oil (shop on Amazon) (See Note 3 below)
- 1 tsp vanilla extract (shop my favorite on Amazon)
- ¼ cup sour cream
Simple Maple Glaze
- 4 tbsp maple syrup
- ¾ cup powdered sugar
- ¼ tsp vanilla extract (shop my favorite on Amazon)
- 1 pinch salt
Instructions
Cinnamon Applesauce Muffins
- Preheat your oven to 425°F.
- In a medium mixing bowl, whisk together all dry ingredients until well combined. Set aside.2 ½ cups flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, ½ tsp salt, ½ cup white granulated sugar, ½ cup light brown sugar
- In a separate mixing bowl, whisk together your wet ingredients.1 ½ cups sweetened cinnamon applesauce, 2 eggs, ½ cup avocado oil, 1 tsp vanilla extract, ¼ cup sour cream
- Add the dry ingredients to the wet ingredients about 1/2 - 1 cup at a time, stirring together until just combined. Do NOT overmix the batter as this can result in tough, rubbery muffins.
- Place tall parchment liners in every other cup of a regular cupcake tin. I like to nest two wrappers inside each other to give the wrapper more structure and for aesthetic purposes. Spray the inside of the liners with the cooking spray of your choice (I prefer to use an avocado oil spray).
- Fill each parchment wrapper ¾ of the way full, which is approximately 5 scoops when using a 1 ½" diameter cookie scoop or approximately 5.5 ounces of batter.
- Bake the muffins for 5 minutes at 425°F. Then lower the heat to 400°F WITHOUT opening the oven door. Bake the muffins for 7 minutes at 400°F. Then turn the pan to ensure all muffins bake evenly. Bake for another 12 minutes at 400°F for a total bake time of 24 minutes. (See Note 4 below) The muffins should be golden brown and slightly cracked on top when they are done. A toothpick should come out clean when inserted into the center (a bit of crumb is okay).
- Let the muffins sit in the pan for 1-2 minutes before moving them to a cooling rack. While they cool, mix up your maple glaze.
Simple Maple Glaze
- Combine all ingredients in a small bowl and whisk together until the glaze is smooth with no lumps.4 tbsp maple syrup, ¾ cup powdered sugar, ¼ tsp vanilla extract, 1 pinch salt
- Drizzle the maple glaze over your cinnamon applesauce muffins while they are still slightly warm. Enjoy!
Notes from the Happy To Be Here Kitchen
Note 1: Yield. Using this recipe, you can easily make 14-16 smaller muffins using normal cupcake wrappers instead of the tall parchment wrappers I use above. If baking smaller muffins, still use every other cup in your cupcake tin but fill the wrappers nearly to the top (leaving only about half an inch of room to get that domed muffin top when they bake).
Also, adjust the total baking time. I would bake smaller applesauce muffins for 5 minutes at 425°F then lower the temperature to 400°F WITHOUT opening the oven and bake for another 3-4 minutes. Turn the pan and bake for another 8-9 minutes for a total bake time of 16-18 minutes. Just like the larger muffins, these small muffins should be golden on top and a toothpick should come out clean when they are done baking.
Note 2: Applesauce. I use homemade applesauce (recipe here) in these muffins, which includes both sugar and cinnamon already. You can easily substitute store-bought cinnamon applesauce or regular sweetened applesauce. Just add a bit more cinnamon to the recipe to suit your taste if you'd like.
Note 3: Avocado Oil. I prefer to use avocado oil in my baked goods, but you can substitute it with any neutral vegetable oil you have in your pantry. I love baking with avocado oil- it has so many benefits and you really can't tell the difference from regular canola or vegetable oil. Also, you do NOT have to like avocados to use avocado oil. It has a very neutral taste.
Note 4: Baking the Muffins. Yes, I know these muffins require a little bit of babysitting while they're baking. However, baking the muffins at a higher heat for 5 minutes makes a HUGE difference in the rise. If you want bakery-style domed muffin tops then these couple extra steps are worth it.
If you try these applesauce muffins…
Make sure you leave a comment and review below! Also, pin this recipe to come back to it later.
2 Responses
These muffins turned out perfect the first time – and we love the maple glaze. Going to try the homemade apple sauce next!
I’m so glad you liked them ☺️