Apple Cinnamon Muffins with Brown Sugar Topping

Prep Time 10

Cook Time 20

Total Time 30

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My apple cinnamon muffins are the perfect breakfast for busy mornings.

Do you want a fiber-packed breakfast that is good for you and tastes like an indulgent treat? Then you have to make some apple cinnamon muffins. Prefer a whole cake instead? Definitely try my Apple Cider Coffee Cake.

Close-up of apple cinnamon muffins in green paper liners, topped with oats and arranged on a light surface. Text on the image reads Juggling Act Mama and Apple Sauce Muffins.

My regular readers know that one of my favorite ways to get my kids to eat more fruits and vegetables is by using purees in my baked goods and substituting some of the oil for applesauce.

Not only are these muffins moist and flavorful from the applesauce, but the sweet topping means that you can use unsweetened applesauce. These are the perfect Fall muffin – I hope you give them a try!

Apple Sauce Muffins via Juggling Act Mama #applesauce #muffins

Ingredients

Before you get to baking, make sure you have all the ingredients. This is what you’ll need.

Granulated Sugar
Butter
Eggs
Flour
Baking Soda
Baking Powder
Cardamom
Cinnamon
Nutmeg
Applesauce
Vanilla Extract
Quick-cooking oats
Brown Sugar

Frequently Asked Questions

How long will the Apple Cinnamon Muffins last?

I always suggest storing the muffins for no longer than 4 days. Of course, these are so delicious they will probably be gone in one day!
If you want to make an extra-large batch, wrap each muffin in an individual freezer bag and store it in the freezer. Keep them in the freezer for up to 2 months. Then thaw them in the refrigerator or microwave.

Can the apple cinnamon muffins be made gluten-free?

Yup! Making gluten-free apple cinnamon muffins is easy. In my recipe, just replace the flour with your favorite gluten-free flour. There are a lot of wonderful varieties out there. My favorite is from Bob’s Red Mill.

Can I use cooked apples in muffins?

For added fiber, you can definitely add cooked apples to the muffins. For the best results, chop the cooked apples into tiny pieces.

What To Serve With Your Apple Cinnamon Muffins

These muffins make the perfect grab-and-go breakfast. If you freeze a batch, you’ll have a healthy breakfast ready every morning! Try them with cinnamon butter, brown sugar butter, or maple butter for a little something extra.

If you want something else to eat with your breakfast muffin, try a banana or some pre-sliced fruit. You can also eat these with a cup of your favorite yogurt.

For a sit-down breakfast or brunch, these pair really well with breakfast casseroles or quiche!

Similar Recipes

Apple Cinnamon Muffins

Here’s how to make the most amazing and flavor-packed apple cinnamon muffins ever! (And if you love these, try my Cranberry White Chocolate Muffins too!)

Apple Cinnamon Muffins

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Course: Breakfast

Cuisine: American

Keyword: Apple, Muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Author: Ang Paris

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Ingredients

3/4 cup sugar
1/4 pound plus 3 tablespoons butter softened
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Dash of Salt
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract

Brown Sugar Topping Ingredients

2/3 cup quick cooking oats
1/3 cup brown sugar packed
1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350-degrees. Line your muffin tins with papers (or grease) and set aside.
Make the topping first – in a small bowl, mix together the oats, brown sugar and cinnamon. Set aside.
Beat together the sugar and butter until light and fluffy. Add the eggs and beat them in well. Add the dry ingredients and mix well. Finally, add in the applesauce and vanilla. Scrape down the bowl and spoon into the muffin cups (I like to use a muffin or ice scream scoop).
Sprinkle the prepared topping over each muffin, pressing gently so that the topping doesn’t all fall off.
Bake for about 18-22 minutes, depending on your oven – a tester should come out clean, and the top should be golden brown. Remove the muffins from the oven and let set 5 minutes before removing to a cooling rack. Serve warm or chill in the refrigerator and serve cold – either way, these are delicious!

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

Time-Saving Hack – Use Cake Mix for Muffins

I honestly prefer to make my muffins from scratch (like these delicious Raspberry Cream Cheese Muffins). I like controlling how much flour and sugar I put into the mix. But if you are pressed for time, just grab a box of cake mix and just use applesauce instead of oil. It’s super simple and tastes just as amazing.