This Applesauce Oatmeal Breakfast Muffin recipe is both easy and really delicious. Instead of butter, applesauce and canola oil is used, yielding a moist muffin. The aroma that comes from your kitchen will wake the sleepiest family members. They did not wait past five minutes to bite into these!
This is an original blog post, from 13 years ago! I had leftover applesauce from making the Air-Fryer Glazed Korean Barbecue Chicken Wings. Perfect! Let’s bake muffins– with new and improved photos!
Muffins are one of my favorite quick baked morning treats. First thing– make a quick oatmeal streusel with brown sugar, cinnamon, oatmeal and butter. You can use softened butter, I prefer to melt mine. Set the streusel aside. Oh, and preheat the oven to 350F. This recipe makes 12 muffins, but I like to use a large muffin pan.
Baking muffins requires two bowls– one for the dry ingredients and one for wet ingredients.
Applesauce, eggs and vanilla are stirred and added to the flour mixture. Gently blend together, not overworking the dough.
Instead of using muffin liners, I spray a generous about of Baker’s Joy Spray. This product really works! Use a large cookie scoop to fill each well about 2/3 and top the dough with plenty of the oatmeal streusel. Baked for 28 minutes, until a skewer comes out with just a few crumbs clinging to it.
Using a knife, release each muffin and turn them at an angle. Why? This prevents the muffins from getting a soggy bottom.
Allow to cool for about 15 minutes, make a cup of coffee and dig in.
TASTING NOTES: Tender. Not too sweet. I like the texture of the oatmeal streusel. While I’m cutting back on eating too many baked goods, these aren’t loaded with a lot of calories (or Weight Watchers points, in my case). I’m glad that I remade this recipe, because they are fast, easy and a nice breakfast treat.
Applesauce Oatmeal Muffins
Equipment
- 1 large muffin pan six large muffins OR
- 1 Muffin Pan 12 muffins
Ingredients
TOPPING:
- 1/2 cup packed brown sugar
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 6 tablespoons flour
- 1/2 cup old fashioned oatmeal
MUFFINS:
- 2 cup flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash salt
- 2 eggs beaten well
- 1 cup applesauce
- 1/2 cup canola oil
- 1 tsp vanilla
Instructions
- Mix all topping ingredients together by rubbing with fingers, set aside. (I got a little lazy and melted the butter, as a shortcut from having to soften my rock hard butter!)
- In a large bowl, mix your flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together your eggs, applesauce, oil, and vanilla.Mix well.
- Add applesauce mixture to flour mixture, stir till wet.
- With an ice cream scoop, fill each each muffin well about 2/3 full. (You an also bake as a cake, or as smaller muffins).
- Sprinkle topping over batter.
- Bake at 350°F for approximately 25-28 minutes.
Notes
Oh my goodness. I would definitely get out of bed for these muffins (or eat them in bed, really). They look fabulous, just fabulous. Man, you’ve started a craving. You know how you couldn’t get these little muffin cakes out of your head? I think you’ve passed along the obsession!
I love to make muffins of all kinds. These look delicious!
I am glad you liked them Debby! I will have to try what you said and make them as muffins. Terrific idea!! They look fantastic! Thank you for the shout out!
I would love to have one of these right now!
Great looking muffins!
I just tried making these Applesauce Oatmeal muffins and doubled the recipe since yours says it's for 6. I wanted 12, but instead I got 20. I also doubled the topping and was left with at least a cup and a half of extra topping. Your measurements are off! Good thing I'm cooking for a hospice and the muffins will be eaten throughout the day, but for someone on a budget who doesn't like to waste food, this recipe will deceive them! Please adjust.
Dear Anonymous:
First, the common etiquette for issues like these is to email me, which is prominently displayed on my blog. But, since you chose a public forum and are "anonymous" I will give you my professional response. Anytime you double a baking recipe, you are taking a chance. The pros will tell you this is not a good idea. The only work around is to make the batter, twice, as I did. Why you ended up with so much leftovers is beyond me. I'm sorry you didn't like the outcome, but I can't please everyone. Therefore, I won't adjust the recipe. If you have any further questions, my email is foodiewife@gmail.com
Thank you.
Your muffins looks soo delicious and I would LOVE the recipe. I can't seem to find it on this page. If you could point me in the right direction, I would really appreciate it 🙂
Dear Rebecca,
My email is foodiewife@gmail.com
Scroll to the end of the post and the recipe card should be visible. I can see them via my iPad, iPhone and using Mozilla and Google Chrome. Explorer 7 might be an issue. If you still can't see it, please email me at the above address.
I’ve looked on Safari and Chrome and the recipe doesn’t seem to be showing up anymore, if there’s a way you can repost it that would be wonderful.
Thank you for letting me know there isn’t a recipe card. A couple of years ago, my recipe card website made changes and so ALL of my hundreds of recipe cards were no longer visible. It’s been a painstaking process, but I’ve had to recreate them one-by-one. The recipe for these muffins are now up!
I want to make these muffins, they look great! Can I add fresh, diced apples to the batter or will that ruin it? TY.
I don't see any harm in adding diced apples, though I've never tried it. They might be a little crunchy. Sometimes I experiment, so if I were to do so– I might saute them for a couple of minutes with a little butter and/or boiled apple cider to cook them slightly, then add them to the batter with a slotted spoon.
I made these this morning for a picnic breakfast. They were slightly crumbly, I'm not sure why. I would also like to boost the flavor a bit, I think next time I'd try your trick of cooking some diced apple and adding them, I also think I might sub butter for the oil. Love the topping. Thank you for the recipe.