These healthy Applesauce Muffins are delicious, freezer friendly, and the perfect filling snack or breakfast. They’re made with whole grain oats, unsweetened applesauce, and whole wheat flour. Looking for more muffin recipes? Try these Cranberry Orange Muffins, Carrot Muffins, Blueberry Muffins, or Chocolate Chip Zucchini Muffins. Why I love this recipe: Ingredients Needed: How to…]]>
These healthy Applesauce Muffins are delicious, freezer friendly, and the perfect filling snack or breakfast. They’re made with whole grain oats, unsweetened applesauce, and whole wheat flour.
Looking for more muffin recipes? Try these Cranberry Orange Muffins, Carrot Muffins, Blueberry Muffins, or Chocolate Chip Zucchini Muffins.
Why I love this recipe:
- Healthy – These applesauce muffins are less than 150 calories each and made with whole grains and low sugar, so you can feel good about feeding them to your family.
- Freezer Friendly – I love to make a big batch of these and put them in the freezer. We use them for school lunches, snacks at the pool or anytime.
- Delicious – They have the same delicious taste and perfect texture of bakery muffins, so no one can tell they’re “healthier”.
Ingredients Needed:
How to make Applesauce Muffins:
Make Batter: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
Add Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins. Make a well in the center of the dry ingredients then pour in the applesauce mixture. Stir just until combined.
Bake: Spoon batter evenly into the muffin cups then bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake or the muffins will be dry.
Enjoy or Freeze: Remove to a cooling rack then cool oatmeal applesauce muffins completely before freezing.
Storage and Freezing Instructions:
To Store: Keep at room temperature, in an airtight container for up to 5 days.
To Freeze: Allow to cool completely then place in a freezer safe bag and freeze for up to 3 months.
More Healthy Snacks:
- Protein Bars
- Granola Bites
- Banana Oat Muffins
- No Bake Granola Bars
- Applesauce
- Easy Healthy Granola
- Charcuterie Board
- Strawberry Banana Smoothie
- Instant Pot Yogurt
- Chocolate Overnight Oats
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Applesauce Muffins
Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1 1/4 cups unsweetened applesauce
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 4 Tablespoons butter , melted (or coconut oil)
- 1/3 cup granulated sugar
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
- Wet Ingredients: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
- Dry ingredients: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins or chocolate chips.
- Combine: Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined.
- Bake: Divide batter evenly between muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake or the muffins will be dry. Remove them to a cooling rack to cool completely.
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Original recipe adapted from Mel’s Kitchen Cafe.
I originally shared this recipe December 2015. Updated July 2019 and January 2024.
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This soft and moist Cranberry Orange Muffins recipe is topped with a delicious orange glaze, and bursting with flavor! Want to try more muffin recipes? Try these Pumpkin Cream Cheese Muffins, Healthy Banana Muffins, Snickerdoodle Muffins, or Lemon Raspberry Muffins! Why I love them: Ingredients Needed: How to make Cranberry Orange Muffins: Dry Ingredients: Stir…]]>
This soft and moist Cranberry Orange Muffins recipe is topped with a delicious orange glaze, and bursting with flavor!
Want to try more muffin recipes? Try these Pumpkin Cream Cheese Muffins, Healthy Banana Muffins, Snickerdoodle Muffins, or Lemon Raspberry Muffins!
Why I love them:
- Easy – Only 10 minutes of prep and just a few steps, this homemade cranberry orange muffins recipe is great for a child to help with.
- Freezer Friendly – Make a double batch and freeze the rest for an even quicker grab-and-go breakfast or snack.
- Flavorful – We love the tart cranberries and sweet orange combination. It makes for beautiful and festive cranberry muffins, and the glaze takes it over the top.
Ingredients Needed:
How to make Cranberry Orange Muffins:
Dry Ingredients: Stir together sugar and orange zest. Add flour, salt, and baking powder.
Wet ingredients: In a separate bowl, stir together buttermilk, oil, eggs, orange juice, and vanilla.
Combine wet and dry ingredients, stirring just until mixed. Fold in halved cranberries.
Bake: Spoon batter into prepared muffin pan and bake at 350 degrees F for 20-26 minutes.
Optional Glaze: Combine powdered sugar, orange juice, and orange zest. Drizzle over baked muffins.
Freezing Instructions:
To Freeze: Allow muffins to cool completely, then place in an airtight container of freezer bag for up to 3 months. Thaw at room temperature, or rewarm in the microwave for a few seconds.
Variations:
- Cranberry Substitute: You could use dried cranberries, if you don’t have fresh, or try substituting fresh or frozen raspberries or blueberries, for a fun flavor twist.
- Mini Muffins: Bake at 350°F for 10-13 minutes or until a toothpick inserted comes out with just crumbs.
- Jumbo Cranberry Orange Muffins: If you’d like your muffins to be a little larger, like bakery style, scoop the batter into 10 muffin cups, instead of 12.
- Cranberry Orange Loaf: follow this Cranberry Orange Bread recipe.
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Cranberry Orange Muffins
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoons baking powder
- 1 cup granulated sugar
- Zest of 1 orange
- ¾ cups buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 large eggs room temperature*
- 1 Tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries , halved (cut before measuring)
Orange Glaze:
- 1/3 cup powdered sugar
- ½ – 1 teaspoons fresh orange juice
- pinch orange zest , optional
Instructions
- Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
- Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
- Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.
- Spoon batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
- Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.
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This post was originally published November 2021. Updated November 2023.
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This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly! Looking for more pumpkin recipes? Try my Pumpkin Chocolate Chip Bread, Classic Pumpkin Roll, or Pumpkin French Toast! What I love about them: How to make…]]>
This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!
Looking for more pumpkin recipes? Try my Pumpkin Chocolate Chip Bread, Classic Pumpkin Roll, or Pumpkin French Toast!
What I love about them:
- Healthy, but just as good as a bakery – I love that these have less sugar and fat than regular pumpkin muffins, but they still taste like a sweet treat and I can feel comfortable offering them to my kids.
- Freezer Friendly – Make a double batch and freeze the leftovers for a quick snack, or for part of kids lunches.
- Add protein: Make them even healthier by replacing a few tablespoons of the flour with a scoop of protein powder!
How to make Healthy Pumpkin Muffins:
Combine dry ingredients: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
Mix wet ingredients in a separate bowl: eggs, honey, butter, and canned pumpkin puree (or homemade pumpkin puree). Make a well in the center of the dry ingredients then pour the wet mixture in.
Stir batter together, being careful not to over-mix it, and then add chocolate chips (optional). Divide batter between the muffin cups.
Bake healthy pumpkin muffins at 350 degrees F for about 15-20 minutes. Enjoy!
Freezing Instructions:
To Freeze: Allow healthy pumpkin muffins to cool completely, then place them in a freezer safe container and freeze for up to 3 months.
More Healthy Muffin Recipes:
- Healthy Applesauce Oat Muffins
- Healthy Banana Bread Muffins
- Skinny Chocolate Muffins
- Banana Oat Muffins
- Bran Muffins
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Healthy Pumpkin Muffins
Equipment
Ingredients
- 1 1/4 cups whole-wheat flour
- 1/4 cup cornstarch*
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1/2 cup honey
- 1/3 cup melted butter , or coconut butter
- 1 cup canned pumpkin puree
- 1/2 cup semi-sweet chocolate chips , optional
Instructions
- Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners).
- Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
- Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
- Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
- Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean. .
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Recipe inspired by 100 Days of Real Food.
I originally shared this recipe October 2015. Updated September 2018, October 2021 and September 2023.
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This easy Pumpkin Cream Cheese Muffins recipe is tender and flavorful with a sweet cream cheese filling! Better than the bakery and one of my favorite pumpkin recipes of all time! Want more pumpkin recipes? Try Pumpkin Cake, Pumpkin Pancakes, Healthy Pumpkin Muffins, Pumpkin Mug Cake, or Pumpkin Chocolate Chip Bread! If I could choose…]]>
This easy Pumpkin Cream Cheese Muffins recipe is tender and flavorful with a sweet cream cheese filling! Better than the bakery and one of my favorite pumpkin recipes of all time!
Want more pumpkin recipes? Try Pumpkin Cake, Pumpkin Pancakes, Healthy Pumpkin Muffins, Pumpkin Mug Cake, or Pumpkin Chocolate Chip Bread!
If I could choose just one bakery item to make on repeat during the fall, it would be Pumpkin Cream Cheese Muffins. Everyone goes crazy for them, and they have the perfect blend of spices mixed with the sweet cream cheese filling.
How to make Pumpkin Cream Cheese Muffins:
Mix Cream Cheese Filling: Combine the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
Make Muffin Batter: Combine flour, spices, baking soda, baking powder, and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar, and pumpkin purée. Mix until well combined. Add to the dry ingredients and mix until just incorporated.
Streusel Topping: Add the streusel topping ingredients to a bowl and mix using a pastry blender or fork, until crumbly.
Bake: Fill each muffin cup with a heaping tablespoon of batter then place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Storing and Freezing Instructions:
Store in an airtight container in the refrigerator for 3-5 days.
To Freeze: Place muffins in a freezer safe bag or container and freeze for up to 3 months.
More Muffin Recipes:
- Healthy Banana Bread Muffins
- Snickerdoodle Muffins
- Cranberry Orange Muffins
- Blueberry Muffins
- Skinny Chocolate Muffins
- Chocolate Chip Zucchini Muffins
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Pumpkin Cream Cheese Muffins
Equipment
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ¾ cup oil
- 1 1/4 cups granulated sugar
- 1 (15-ounce) can pumpkin puree , or homemade
Cream Cheese Filling:
- 4 oz plain cream cheese , softened
- ½ cup powdered sugar
Streusel Topping:
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar , packed
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cold butter cut into pieces
- ½ teaspoon ground cinnamon
Instructions
- Cream Cheese Filling: Prepare cream cheese filling by combining the cream cheese and powdered sugar and mix well until smooth. Refrigerate while you make the muffins.
- Muffins: In a large mixing bowl combine the flour, spices, baking soda, baking powder and salt. Stir and set aside. In a separate large bowl, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add to the dry ingredients and mix until just combined.
- Streusel Topping: Add the streusel topping ingredients to a bowl and mix to combine using a pastry or fork, until crumbly.
- Bake: Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
- Fill each muffin cup with a heaping tablespoon of batter. Place a heaping teaspoon of cream cheese filling into the center of each muffin cup. Add additional muffin batter until the cups are ¾ way full. Sprinkle crumb topping over the top of each. (This recipe will make 18 regular size muffins, or 12 very large muffins. If you want to use all the batter to make large muffins, add 6-10 minutes to the bake time. I’ve never had them overflow on me.)
- Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
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I originally shared this recipe August 2016. Updated October 2020 and August 2023.
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It’s incredibly easy (and fun!) to make homemade English Muffins, using basic pantry ingredients, and cooking them in a skillet or griddle. If you love easy bread recipes don’t miss my Artisan No Knead Bread, or homemade white bread or wheat bread. Why I love this recipe: Better than Store-Bought: You can’t beat the amazing…]]>
It’s incredibly easy (and fun!) to make homemade English Muffins, using basic pantry ingredients, and cooking them in a skillet or griddle.
If you love easy bread recipes don’t miss my Artisan No Knead Bread, or homemade white bread or wheat bread.
Why I love this recipe:
Better than Store-Bought: You can’t beat the amazing freshness of these soft and chewy homemade English Muffins. They’re wonderful served toasted and slathered with homemade jam, in a delicious Breakfast Sandwich, or get extra fancy and make Eggs Benedict.
No Oven Required: There’s no baking required–the English muffins are cooked in a skillet on the stove, or use an electric griddle to cook many at once.
Freezer-Friendly: Make a big batch and store them in the freezer for months, to have some on hand all the time!
Did you know that English Muffins originated in the United States? They were made popular by an English emigrant –Samuel Bath Thomas– who called them “English” muffins to distinguish them from other sweet, cake-like American muffins. They’re not a traditional “muffin” at all, but a type of bread that’s split open (like a biscuit) and served toasted, with butter or jam.
How to make English Muffins:
Make Dough: Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well.
Rest: Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and set aside to rest for 20 minutes.
Shape English Muffins: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Use a greased ¼ cup measuring cup to scoop batter into equal portioned “blobs” onto the pan. Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. The cornmeal helps make them easier to shape and handle.
Rise: Space the dough discs at least an inch apart along both baking sheets to give them room to rise. Cover the pans with a light kitchen towel or greased plastic wrap and allow to rise for 1 ½ hours. It’s important to let them rise, so that bubbles can develop in the dough, resulting in those nook and crannies in the center of the muffin that English muffins are known for.
Cook on a hot griddle or skillet for 7-10 minutes on each side, until cooked through.
Serve: To split open, poke the tines of a fork all around the outside center of each muffin, then split apart. Serve the best English Muffins toasted, with butter, jam, marmalade, or peanut butter. Use them to make Eggs Benedict, Crab Cake Benedict, or in a breakfast sandwich.
Storing and Freezing Instructions:
Store at room temperature for 3-4 days.
To Freeze: Place them in a freezer-safe bag or container in the freezer for up to 3 months. Re-warm in the toaster, or for a few seconds in the microwave.
Use these English Muffins in:
- Crab Cake Benedict
- Eggs Benedict
- Freezer Breakfast Sandwiches
- Eggs Florentine
- Cheesy Egg, Avocado, and Ham Breakfast Sandwiches
- Best and Easiest Strawberry Jam
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English Muffins
Equipment
- Griddle optional
- Instant-read digital thermometer. optional
Ingredients
- 2 ¼ teaspoons instant yeast * (1 packet)
- 1 3/4 cups buttermilk , warm, or regular milk
- 2 Tablespoons honey
- 1 egg , lightly beaten
- 3 Tablespoons butter , melted
- 3/4 teaspoon salt
- 3 1/3 cups all-purpose flour
- 1/3 cup cornmeal , for coating on the outside of the muffins
Instructions
- Mix dough: Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.
- Scoop onto baking sheets: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.
- Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets to give them room to rise.
- Rise: Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.
- Cook: Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.
- Cool and Serve: Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating. To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.
- Toast them and serve with butter, jam, marmalade, or peanut butter, or use them to make Eggs Benedict, or a breakfast sandwich.
- Store English muffins in an airtight container at room temperature for 3-4 days.
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I originally shared this recipe February 2021. Updated August 2023.
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Healthy Banana Muffins that are flavorful and moist and just over 100 calories each. They’re low in sugar and fat, have no oil, but taste amazing. Looking for more muffin recipes? Try Healthy Pumpkin Muffins, Skinny Chocolate Muffins, Healthy Applesauce Oat Muffins, or Blueberry Muffins! Why I love this recipe: How to make Banana Bread…]]>
Healthy Banana Muffins that are flavorful and moist and just over 100 calories each. They’re low in sugar and fat, have no oil, but taste amazing.
Looking for more muffin recipes? Try Healthy Pumpkin Muffins, Skinny Chocolate Muffins, Healthy Applesauce Oat Muffins, or Blueberry Muffins!
Why I love this recipe:
- Healthier – These are muffins you can feel good about eating or giving your kids. They have no oil, are low sugar, and just over 100 calories each!
- Freezer Friendly – I love keeping a few different muffin options in my freezer. They make my life easier when I need a quick and easy snack for my family, or something to add to my kids school lunch.
- Delicious – While this banana muffin recipe is healthier, they don’t sacrifice in flavor or texture one bit.
How to make Banana Bread Muffins:
Combine Wet Ingredients: Mash bananas in a mixing bowl then add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
Stir Dry Ingredients: In a separate small bowl, stir together flour, baking powder, baking soda and salt then add to banana mixture and stir, just to combine.
Add Butter: Gently stir in melted butter, but don’t over-mix the batter.
Bake: Spoon the batter into prepared muffin pan then bake these healthy banana bread muffins for 18-25 minutes. Makes 12 muffins.
Enjoy: Eat warm from the oven (my favorite), or let cool and freeze for an easy breakfast, snack, or a kid’s school lunch!
Tips for Perfect Banana Muffins:
- Use Extra-Ripe Bananas: Use really ripe bananas because the riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
- How to Ripen Bananas: If your bananas are not overly ripe, place them, peel on, on a baking sheet and bake at 350 degree F for about 6-8 minutes, or until the banana skin is dark.
- Don’t Over-Mix the Batter: The more you mix the batter, the more gluten will develop, which can make the muffins rubbery and dense.
Storage and Freezing Instructions:
To Store: These easy banana muffins will keep at room temperature for 3-5 days.
To Freeze: Cool completely then store in a freezer safe bag in the freezer for up to 3 months. Thaw on the counter or in the microwave. I love to add them to my kid’s school lunches.
Recipe Variations:
- Mix-Ins: Feel free to stir in ¾ cup of you favorite chopped nuts, chocolate chips, or raisins, at the end, before adding the batter to the muffin pan.
- Make my Healthy Banana Bread by baking in loaf pans instead of muffins tins.
More Healthy Snacks for Kids:
- Skinny Chocolate Muffins
- No Bake Granola Bars
- Applesauce
- Easy Healthy Granola
- Strawberry Banana Smoothie
- Chocolate Overnight Oats
- Granola Bites
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Healthy Banana Muffins
Ingredients
- 4 bananas , about 1 ⅓ cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (white or whole wheat)
- 2 Tablespoons unsalted butter , melted
Instructions
- Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.
- Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.
- Gently stir in melted butter. Don’t over-mix the batter.
- Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins.
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I originally shared this recipe March 2018. Updated August 2023.
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