Applesauce Walnut Muffins
Breakfast Breads Muffins Quickbreads

Applesauce Walnut Muffins

Hi All and Happy National Homemade Bread Day!

I wanted to post a quick muffin recipe that I made. I have recently become interested in how quick breads can be converted to muffins. One of my mom’s recipes, Applesauce Walnut Bread is particularly appealing, what with the delicious brown sugar topping and all. So I decided to give it a try. I used the same ingredients and baking temperature, however, I reduced the length of baking time in the oven by half.

These muffins are delightful for breakfast slathered with butter or as a snack. Give it a try and let us know how it goes. Alternatively, if you’d like to bake a yeast bread for National Homemade Bread Day, we have several yeast bread recipes you can check out. One of my faves is our Potato Bread. I recall being pretty proud of that one.

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Applesauce Walnut Muffins

Applesauce Walnut Muffins

Adapted recipe from Applesauce Walnut Bread
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Dessert
Servings 14 muffins


  • 1 Muffin Tin
  • 2 Mixing Bowls



  • 1/4 cup walnuts chopped
  • 1/2 tsp ground cinnamon
  • 1/4 cup brown sugar packed


  • 1 1/4 cup applesauce
  • 1 cup granulated white sugar
  • 1/2 cup vegetable oil
  • 2 large eggs beaten
  • 3 Tbsp milk
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/2 cup walnuts chopped



  • In a small bowl combine topping ingredients. Set aside.


  • Preheat oven to 350 degrees.
  • Grease muffin tin, or place baking cups into muffin tin.
  • Wet Ingredients: In a large bowl stir together the applesauce, granulated sugar, oil, eggs and milk until thoroughly mixed.
  • Dry Ingredients: In a separate bowl stir together all of the remaining ingredients except for the walnuts.
  • Combine: Add the dry ingredients to the applesauce mixture and stir until combined.
  • Fold in the walnuts and spoon batter into your muffin tin. Add until 2/3 full.
  • Sprinkle the sugar topping over the muffins.
  • Bake until a toothpick inserted into the middle comes out clean. Check after 20 minutes and add additional time gradually. Do not over bake. My muffins took 30 minutes.
  • Allow muffins to cool 10 minutes in the pan, then run a knife around the edges to loosen the muffins, or apply a fork as leverage to "pop" the muffins out of the tin. Remove to a wire rack to finish cooling.


These taste great as is, but softened butter or cream cheese applied is just magic. For a different texture one could use chunky applesauce. Cover tightly to store.
Keyword applesauce, muffins,, walnuts