The Perfect Autumn Muffins

I made these muffins using ingredients we had on hand one afternoon a few years ago and they’ve since become a beloved staple in our home. I like to make them gluten free, but you can also use freshly milled flour, or standard unbleached flour. These are so versatile, moist, and perfectly rich. The yogurt adds such a bright flavor really complimenting the sweetness.

You can find the original reel when I first shared these, here 🙂

My family absolutely adores when I make them, and I generally try to double the recipe and freeze half for busy seasons. They freeze and thaw so simply! I like to store them in a freezer bag, and when I know we’re ready to have them the next day, I set them on the counter overnight. We love to enjoy them warm, so a few minutes in your toaster oven or oven at 200°F or so, gives them that perfect freshly-baked feel.

 

Why You’ll Love This Recipe

  • Made with applesauce and yogurt for a tender, moist crumb

  • Naturally sweet, and kid-approved

  • Freezes well for quick breakfasts or snacks

 

 

Cinnamon Applesauce Yogurt Muffins Recipe

Gather —

  • muffin liners

  • muffin pan

  • 8 oz softened or melted butter (could probably sub with avocado or coconut oil if DF)

  • 1 c pure cane sugar

  • 1 c coconut sugar

  • 4 eggs

  • 2 tsp baking powder

  • 1 tsp sea salt (pinch more if using unsalted butter)

  • 2 tsp pure vanilla (or 1 tsp vanilla bean powder, my personal preference)

  • 1 c Greek yogurt (I have done plain and vanilla and both are delicious, vanilla is obviously sweeter)

  • 1 c applesauce

  • 1.5 tsp cinnamon

  • 3 c 1-to-1 GF baking flour (or regular, freshly milled, etc.)

Make —

  1. Preheat oven to 350°F.

  2. Mix butter + sugars. (I use my stand mixer for this)

  3. Add eggs.

  4. Add everything else.

  5. Mix until smooth!

  6. Scoop into muffin tins.

  7. Bake until golden! Will vary based on your oven, but approximately 15–25 minutes. Use a toothpick to ensure they’re fully baked.

  8. Enjoy!

 

Freeze —

Place muffins in a single layer in a freezer bag. Take out as many as needed the night before and place them on the counter. They thaw perfectly soft. A few minutes in the toaster oven or oven at 200°F or so, gives them that perfect freshly-baked feel.