Applesauce Muffins with Toasted Walnuts
Inside: How to make warmly spiced applesauce muffins with toasted walnuts and a tender buttermilk crumb — no stand mixer required — what to reach for if you’re out of buttermilk, and why this recipe keeps a modest amount of oil even though applesauce is already doing a lot of the moisture work.
Meet your new fall crush: applesauce muffins studded with toasted walnuts and warmly spiced with cinnamon, nutmeg, allspice, and ginger. They’re moist and tender enough for a weekend breakfast, sturdy enough for a lunchbox, and they freeze well for whenever the craving hits. Makes a baker’s dozen.
Cooking and baking with applesauce
You may think of applesauce strictly as an obligatory side dish for pork chops, but it’s one of my favorite ingredients for flavoring everything from soups like this Thai-Style Pumpkin Squash Soup to baked goods like my grandmother’s one-bowl Applesauce Spice Cake and breakfast treats, like these heavenly spiced applesauce muffins.
You can make these muffins with any store-bought applesauce, but if you have McIntosh apples, use my favorite McIntosh applesauce—the flavor is tangy, floral and very different from regular store-bought varieties. Plus, it uses only three ingredients and takes about 15 minutes to make.
Why you’ll love these muffins:
- Buttermilk does more than add tang–Its acid breaks down long gluten strands, keeping these applesauce muffins tender, light and fluffy. Regular milk won’t do the same.
- Toasting walnuts–Toasting the nuts before adding them to the batter deepens their flavor and keeps them crunchy against the soft crumb, instead of going soft themselves once they’re baked in.
- A combo of applesauce and oil–the applesauce brings moisture and sweetness, but a bit of oil (⅓ cup) keeps the crumb rich, instead of the springy low-fat texture you get by replacing the oil with 100% applesauce.
Ingredients for applesauce muffins:
- All-Purpose Flour– used all-purpose flour, but you can also use a combination (half and half) of all-purpose and whole wheat flour for more nutrition.
- Salt–Don’t skip it. Adding plain, iodized salt to sweets and baked goods is critical for rounding out the flavors. Without it, your muffins will taste flat and uninspired.
- Baking Powder–Double-acting baking powder acts immediately when you add the liquid ingredients and again when it’s exposed to heat, helping the applesauce muffins achieve an airy texture and soft dome.
- Baking Soda–An extra leavener, baking soda reacts to the acid in the buttermilk and ensures that the muffins rise. Without it, they’ll be tough and heavy.
- Cinnamon–Apples and cinnamon naturally go together. Cinnamon is the dominant spice in this muffin recipe, with the others playing support roles.
- Allspice–Has a strong, spicy flavor and aroma, though not quite as potent as cloves. It pairs well with cinnamon and nutmeg.
- Nutmeg–Freshly grating nutmeg on a microplane gives more potent flavor, but you can also use pre-ground)
- Ground Ginger–Is floral with a little heat and pairs well with the other spices.
- Granulated Sugar–for sweetness and structure.
- Applesauce–If you can, use the McIntosh variety; it gives these muffins a wonderful flavor. Otherwise, use your favorite applesauce.
- Large Egg – provides structure, leavening, richness, color and flavor!
- Canola or Vegetable Oil–keeps the apple walnut muffins moist and slows down gluten formation, keeping them tender.
- Buttermilk–The catalyst for the baking soda.
- Toasted Walnuts–adds texture and crunch to the applesauce muffins.
How to make applesauce muffins (step-by-step)
- 1. In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg and ginger. Whisk to combine.
2. Combine the sugar, applesauce, egg, oil, and buttermilk in a medium bowl (sugar is considered a wet ingredient here because it dissolves into the others).
3. Pour the wet ingredients into the dry ingredients.
4. Whisk to combine the wet and dry ingredients until there are no dry bits of flour left, but don’t overmix.
5. Add chopped toasted walnuts to the batter and stir until evenly blended.
6. Portion the applesauce muffin batter into a prepared muffin tin.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Turn the muffins out onto a wire rack to cool.
Pro-Tips:
- Toast the walnuts before adding to the batter. Toasting gives the nuts a warmer flavor and crunchier texture. It only takes 8-10 minutes in a 350°F oven; watch them closely near the end so they don’t burn.
- Spray the muffin tins liberally with non-stick vegetable spray, or line the tins with paper muffin liners and spray them well. (If you don’t spray the muffin liners, they’ll stick to the paper.)
- Fill the muffin tins ¾ full–the applesauce muffins will puff over the top, creating a soft dome (arguably everyone’s favorite part).
- Check the date on your baking powder and baking soda to ensure they’re still active. I know you don’t want to throw anything out, but when they’re out of date, they won’t provide the lift that your applesauce muffins with walnuts deserve.
- Let the muffins cool in the pan for 5 minutes before turning them out onto a wire rack to finish.
Mistakes to avoid:
- Overmixing the batter once the wet and dry ingredients meet. Stop stirring as soon as no dry flour remains. This is why the recipe uses buttermilk in the first place—its acid already breaks down gluten for you, and overmixing works against that, leaving you with tough muffins instead of tender ones.
- Using the wrong tools–Use dry measuring cups for dry ingredients and wet measuring cups for the buttermilk and applesauce. Dry measuring cups allow you to level the ingredient, so you get exactly the amount you need. Wet measuring cups are glass with measurements printed on them. Read them at eye level to ensure accurate measurements.
- Scooping flour straight from the bag or canister. That packs in more flour than the recipe calls for, a common cause of dry, dense muffins. Aerate the flour before gently spooning it into your measuring cup, then level it by running a flat edge of a knife across the top.
- Swapping in regular milk for the buttermilk without accounting for what you’re losing. The acid in buttermilk tenderizes this batter—a straight 1:1 swap to regular milk skips that step entirely. (If you’re out of buttermilk, there’s a real substitute below).
- Not planning for the 13th muffin. A standard muffin tin holds 12 cups, and this recipe makes a baker’s dozen. Have a second tin at the ready (you can use a mini muffin tin if you like for several snack-sized bakes).
Swaps and Variations:
- No buttermilk on hand? Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes before using. It’s not identical to real buttermilk, but the acid does the same tenderizing work in the batter.
- Different nuts. Toasted pecans or hazelnuts can sub in for the walnuts at the same amount. For something sweeter, try chopped pralines instead — they play well with the fall spices.
- Add mix-ins. Golden raisins, dried cranberries, or even fresh cranberries (for a tart, jammy pop) can go in alongside the walnuts. Add them in ½-cup increments — the more you add, the more muffins the batter makes.
- Mini or jumbo muffins. This batter works in either size — shorten the bake time for minis, extend it for jumbo, and check a few minutes early with a toothpick either way.
- From a reader: Brush the muffins with melted butter and roll in cinnamon sugar for a taste like apple cider doughnuts.
FAQ’s
It adds moisture, natural sweetness, and a soft, tender crumb. In this recipe, applesauce works alongside the buttermilk and a modest ⅓ cup of oil rather than replacing them—some bakers use applesauce as a full oil substitute, but keeping a little oil here gives these muffins their rich texture instead of a springy, low-fat one.
350°F. That’s hot enough to set the crumb and brown the tops before the centers dry out. 20 to 25 minutes. Start checking at 20 — insert a toothpick into the center of a muffin, and if it comes out clean, they’re done.
Substitute the buttermilk for almond milk and add 1 tablespoon of white vinegar or lemon juice (to help the baking soda react in the batter).
Storage:
- Store applesauce muffins at room temperature for up to 2 days in an airtight storage container.
- After that, move them to the fridge for up to 2-3 more days to keep them fresh.
- Let the muffins come to room temperature for the best flavor and softer texture.
Freezing:
- Freeze muffins for up to 3 months in a freezer-safe container or zip-top storage bag
- For the best results, line a baking sheet with parchment paper and arrange the muffins so they don’t touch one another. Freeze until solid, then transfer the frozen muffins to the storage container and return to the freezer.
- This lets you grab one muffin at a time without them sticking together.
You’ll smell these before you see them — rich apple, cinnamon spice and toasted walnuts filling the kitchen while they bake. Since the recipe makes one or two extra, I consider that the chef’s spoils, and eat them warm.
What goes with applesauce muffins?
- Serve them warm with a pat of good salted butter.
- Add a spoonful of Spiced Honey Pear Butter or Maple Pumpkin Apple Butter
- Dollop with a bit of warmed applesauce or cranberry sauce.
- Wash ’em down with Warm Spiked Cider Hot Punch or a Ruby Thyme Spritzer.
- Make applesauce muffins the baked treat part of a bigger Sunday brunch with omelettes, applewood smoked bacon and fresh fruit salad.
More muffin recipes you’ll love:
- Maple Glazed Pumpkin Muffins
- Buckwheat Apple Walnut Muffins (Gluten Free)
- Maple Walnut Breakfast Muffins
- Light and Fluffy Strawberry Muffins (Gluten Free)
- Fruit and Nut Bran Muffins
- Cranberry Orange Oatmeal Muffins
- Blueberry Streusel Muffins (Gluten Free)
- Jiffy Lemon Blueberry Corn Muffins
- Crunchy Banana Chip Mini Muffins
- Lemon Poppyseed Muffins
- Cinnamon Blueberry Bran Muffins
Applesauce Muffins with Toasted Walnuts
SPECIAL EQUIPMENT:
- standard muffin tins
INGREDIENTS:
DRY INGREDIENTS:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
WET INGREDIENTS:
- 1 cup applesauce
- 1 large egg
- ⅓ cup canola or vegetable oil
- ¾ cup sugar
- ¾ cup buttermilk
- ½ cup toasted walnuts chopped
DIRECTIONS:
- Preheat the oven to 350° F. Spray a standard muffin tin with vegetable spray and set aside.
- Spread ½ cup toasted walnuts on a baking sheet and bake for 8-10 minutes, or until toasted and fragrant. Set aside to cool.
- In a large bowl, combine 2 cups all-purpose flour, ½ teaspoon salt, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon allspice, ½ teaspoon nutmeg and ¼ teaspoon ground ginger. Whisk to combine and set aside.
- In a medium bowl, combine 1 cup applesauce, 1 large egg, ⅓ cup canola or vegetable oil, ¾ cup sugar and ¾ cup buttermilk. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until mixed and no dry bits of flour remain. Add the walnuts and stir to combine.
- Fill the muffin tins with the applesauce muffin batter, about ⅔ to ¾ full. Bake for 20-25 minutes, or until a toothpick poked into the center of a muffin comes out clean.
- Transfer the muffins to a wire rack to cool.
NOTES:
- Keep the muffins at room temperature for up to 2 days; refrigerate after that.
- For the best flavor and texture, let them come to room temperature after refrigerating.
- Freeze in a zip-top storage bag or container for up to 3 months.
- To freeze: line a baking sheet with parchment paper and freeze muffins (not touching) on the pan until solid. Transfer to a storage container or bag and store in the freezer for up to 3 months.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin “Applesauce Muffins” for later!
These muffins are scrumptious! Not too sweet and perfect fall spiciness. Willbe making these again…and again!
Love this recipe! Just in time for Fall!
Great texture. I reduced the oil to two tablespoons and added 1/2 cup mashed banana. Reduced sugar to 1/2 cup because banana was sweet. Added 1tsp almond extract. Got 16 muffins. Success.
Seriously wonderful muffins. I made one batch, and they were gone in a day… Had to make a second.
They turned out great, try dipping them in melted butter and then Cinnamon and Sugar, they taste like a apple cider donut!
It was actually really delicious! We had some cinnamon applesauce and this seemed like the best way to use it. We didn’t used the dairy though, just almond milk and it worked
I had a partial jar of applesauce in the fridge so searched my recipes for something to do with it. I usually tinker with recipes, and since I had some ground flax and wheat bran I subbed some of those (about 1/3 c total) and used 1 c AP flour and 3/4 c white whole wheat. To compensate I added 1/4 c extra buttermilk. Also tossed in some golden raisins with the walnut. Fortunately they still turned out great! And despite adding more fiber and nutrition !
Thanks for a great recipe!!!
muffins still warm – aroma is incredible.
Oh, boy! These are great! My hubby and I are munching on muffins for breakfast. I used 1 1/2 tablespoons of Penzey’s Apple Pie Spice in place of the cinnamon, allspice, nutmeg and ginger. And, I used paper muffin liners. This recipe made 12 regular size muffins, plus 3 “for the cook.” Next time, I’ll try to save a few and experiment on freezing them. There won’t be any left this time!
I made this recipe for my family and it was super delicious! I’m allergic to nuts, so I left those out and I only used cinnamon instead of all of the different spices listed since I don’t have them. Super yummy!
These were excellent!!! Thank you so much!!! My family needed a recipe like this. My mom brought home an over abundance of applesauce from my grandmother’s house, so much we didn’t know what to do with it all, until I found this recipe! These are so tender, moist, flavorful, and delicious. I’m sensitive to walnuts so I traded those out for some cinnamon chips I had left over from another recipe. So dang good! Thank you!!!
Made your recipe today. I doubled recipe and divided it into 3 bowls foe add ins. One bowl with raisin and walnuts, one with chocolate chips, and one with all 3 . Made into mini muffins as I have a load of company coming. These turned out so amazing and the taste is fabulous. Thank you. This recipe of yours is a keeper.
Excellent! Delicious!!
I can not tell how much I appreciate being able to comment on this post. I just found it today and made this recipe today. My girl-friend was here laying new flooring for me. My husband is very ill on Hospice. I made this recipe twice in one day and we ALL thoroughly enjoyed it. My friend took more home. This is my new “go to” recipe. Thank you so much for sharing…I am already thinking if add-ins such as chopped apple, mashed bananas, raisins etc! Delicious and such an easy, down to earth recipe. I plan to even add fancies such as heavy cream, and a c little honey!!! As Grandma use to say. This is a keeper ya’ll!!!Thanks, Belinda
Love these! So easy to make. Just the right amount of ingredients.
Cooked several times now. I use wheat flour instead. They come out Delicious!
Can I use dark brown sugar in place of white sugar?
Yes. It will give the muffins a more brown appearance.
They were very good and I felt I was being so healthy!
I agree, so healthy as is and as I have already commented, Belinda
The perfect on the go breakfast item!