Best Applesauce Nut Muffins - A Simple, Comforting & Freezer‑Friendly Bake
Saturday, 22 November 2025
These Applesauce Nut Muffins are moist, tender, and packed with warm flavor. Made with sweet applesauce, crunchy walnuts, and a hint of cinnamon, they’re the perfect small‑batch bake for breakfast, snacks, or lunchboxes.
Easy to make with simple pantry ingredients, these muffins are wholesome, comforting, and freezer‑friendly — this is a simple and cozy recipe you’ll want to bake again and again.
I am truly mad about muffins. I adore muffins, especially muffins that are not like cake. When I eat a muffin I don't want a piece of cake, or muffins that are like eating cake. Overly sweet . . .
I want a muffin as it is supposed to be. Slightly raised with rounded pebbly tops. The insides filled with nice holes. Perfect for spreading with a tiny pat of butter.
These applesauce muffins are a perfect muffin. Nice and moist without being too sweet. The nuts add a lovely crunch. These are delicious served warm, split and spread with softened butter.
INGREDIENTS NEEDED
TO MAKE
APPLESAUCE NUT MUFFINS
Just a few simple ordinary ingredients put together in a most delicious way!
Wet ingredients:
- 1 cup (250g) unsweetened applesauce
- 1/4 cup (60g) butter, melted
- 1 large egg
- 1/2 cup (100g) sugar
Dry Ingredients:
- 1 cup (120g) plain, all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
You will also need:
- 1 cup (120g) chopped toasted pecans, divided
I had homemade applesauce that I used for this, but you can use any good quality store brand applesauce in the same amount. You can also use pureed pumpkin instead of applesauce and make pumpkin muffins instead.
I used salted butter. I melt it in the microwave and let it come to room temperature before using.
In the U.K. use a medium egg.
I used Kirkland organic granulated sugar. In the U.K. use golden caster sugar.
You can use 2 1/4 tsp of pumpkin pie spice or apple pie spice in the place of all the baking spices.
Feel free to use walnuts instead of pecans or leave the nuts out altogether. You could use the equivalent of dried currants or raisins in their place as well, or even dried cranberries. If using dried fruit, mix it all into the batter. Do not sprinkle any on top of the muffins as the dried fruit may burn.
HOW TO MAKE APPLESAUCE NUT MUFFINS
Muffins are one of the easiest things to bake. If you follow my instructions carefully and measure exactly then there is no reason why these won't turn out for you. Just make sure you don't overmix them. A few lumps are acceptable. Overmixed muffins can turn out tough and rubbery.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-cup muffin tray really well, or line with paper liners. (I used my six-cup ceramic muffin baker.)
- Sift all of the dry ingredients together in a bowl. Stir in 3/4 of the pecans. (You will need to save some of the pecans for the tops.)
- Whisk the wet ingredients together in a small beaker. (I use a small wire whisk for this.)
- Pour the wet ingredients into the dry ingredients and mix together briefly until no dry streaks remain and everything is moistened. Do not overmix. (I just use a wooden spoon for this and give it a few stirs to make sure everything is evenly combined with no dry streaks, and a few lumps.)
- Spoon into the prepared muffin tin. Sprinkle the remaining toasted pecans over top, putting some on each muffin. (Fill each muffin tin about 3/4 full.)
- Bake in the preheated oven for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out clean. (The tops should also spring back when lightly touched.)
- Leave to cool in the tin for about 10 minutes before tipping out onto a wire rack to cool. (Store any leftovers in an airtight container.)
HINTS AND TIPS FOR BETTER MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
FREQUENTLY ASKED QUESTIONS
CAN I DOUBLE THIS RECIPE?
Yes, you can easily double this recipe. The original recipe was for 12 delicious muffins. I cut it in half to post here.
MUST I USE UNSWEETENED APPLESAUCE?
If all you have is sweetened applesauce, then I would say cut back on the sugar in the recipe and use only 1/4 cup (50g), otherwise the muffins will be too sweet.
DO I NEED TO ADD THE NUTS?
Not at all you could add raisins, or dry currants, or even chocolate chips in their place. You could even just leave them plain and they will be a great muffin.
WHY TOAST THE NUTS?
Toasting your nuts really helps to enhance their natural flavors. To toast the nuts, simply spread on a baking sheet and pop into a moderate oven (350*F/180*C) for eight to ten minutes. Remove and cool completely before using.
MUST I USE BUTTER?
Butter does give a nice flavor that can't be matched. You could use margarine in its place.
HOW LONG WILL THESE KEEP?
Stored in an airtight container these muffins will keep well for 3 to 4 days. For longer storage freeze them. They will keep up to three months wrapped tightly in clingfilm. To thaw, unwrap and reheat briefly in a microwave for 15 to 20 seconds.
A FEW OTHER
MUFFIN RECIPES TO ENJOY
I do so love a good muffin. Especially warm, split and spread with some cold butter. They go down ever such a treat with a hot drink. Here are a few other favorite muffin recipes.
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins! These are the perfect holiday muffin!
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Six large muffins
Applesauce Nut Muffins (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
These are moist and delicious with just the right amount of spice. They are topped and full of lovely, toasted pecans. A fabulous muffin.
Ingredients
Wet ingredients:
- 1 cup (250g) unsweetened applesauce
- 1/4 cup (60g) butter, melted
- 1 large egg
- 1/2 cup (100g) sugar
Dry Ingredients:
- 1 cup (120g) plain, all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
You will also need:
- 1 cup (120g) chopped toasted pecans, divided
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-cup muffin tray really well, or line with paper liners.
- Sift all of the dry ingredients together in a bowl. Stir in 3/4 of the pecans.
- Whisk the wet ingredients together in a small beaker.
- Pour the wet ingredients into the dry ingredients and mix together briefly until no dry streaks remain and everything is moistened. Do not overmix.
- Spoon into the prepared muffin tin. Sprinkle the remaining toasted pecans over top, putting some on each muffin.
- Bake in the preheated oven for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for about 10 minutes before tipping out onto a wire rack to cool.
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Today's recipe for Chicken Stuffed Rolls makes for a cozy family-friendly meal. Made with tender chicken, savory seasonings, rich cheeses and golden crisp rolls, quickly baked to melt-in-your-mouth perfection.
Easy to prepare and irresistibly delicious they are perfect for weeknight dinners, potlucks, holiday gatherings or game nights. With the crisp buttery roll and flavorful filling, this recipe is a real family-pleaser. Comfort food sandwiches at their very best!
I think this filling would also make a great grilled sandwich. I would brush the outsides of the bread with a bit more Caesar salad dressing prior to grilling in that case and use a nice thick whole wheat bread, grilling them in a hot skillet until tasty toasty and just right!
A little bit messy to eat, but all good sandwiches, especially hot ones, can be a tad bit messy to eat. It only adds to their tastiness!
Make sure you pass the napkins!
INGREDIENTS NEEDED
TO MAKE
CHICKEN STUFFED ROLLS
There is nothing overly complicated about these ingredients. Simple ingredients put together in a most delicious way and a really great way to use up leftover cooked chicken, or turkey for that matter!
- 4 large crusty rolls
- 2 large single boneless, skinless chicken breasts, poached and shredded (Or the equivalent of leftover roasted chicken breast meat, shredded)
- a generous cup (120g) four cheese blend
- 2 spring onions, trimmed and finely sliced
- a generous grinding of black pepper
- pinch of salt
- 1 cup (220g) ranch or Caesar dressing
I used a good crusty cheese roll. You can use any crusty roll that you can find at your shops and that you enjoy. A Kaiser is good, as is a French roll. Cheese Rolls. Hoagie Rolls. You could even use large Croissants. I do not recommend using flimsy hot dog or burger rolls.
I like to grate and make my own four cheese blend. On this occasion I used white cheddar, mozzarella, Parmesan and gouda cheeses. In equal amounts. So, 1/4 cup of each.
Spring onions are what is called scallions in North America, or green onions. Use only the light green and white parts. Wash them really well and trim prior to slicing them up.
Today I used a good quality Caesar Dressing. Nice and creamy with a lovely hint of garlic flavor. A good quality ranch dressing also works very nicely. Make sure your dressing is a thick and creamy one, not a vinaigrette dressing.
HOW TO MAKE
CHICKEN STUFFED ROLLS
- Preheat the oven to 190*C/375*F/ gas mark 5. (This is a regular oven not a fan oven. For a fan oven decrease the temperature by 15 to 20 degrees.) Have ready a baking dish with sides large enough to hold all of your rolls in a single layer. (You can use a baking dish or a baking sheet, just so long as it is large enough to hold all of your sandwiches in a single layer with some space around them to help the air and heat of the oven circulate.)
- Mix together the chicken, cheese, spring onions, seasoning and salad dressing to combine well. (Do this in a bowl large enough to hold everything comfortably and which will give you ample room to mix everything together.)
- Slice your rolls in half through the middle horizontally. (I use a serrated knife to do this. It gives the nicest cut.)
- Spread a portion of the chicken filling onto the bottom of each roll, dividing it equally. (This will be a generous amount of filling, and that's okay. I feel all sandwiches should be generously filled. I hate a skimpy filling.)
- Top with the tops of the rolls. Place the filled rolls into the baking dish. (Make sure you leave some space in between each.)
- Cover the baking dish tightly with some aluminum foil. (Use enough foil so that the foil doesn't touch the tops of the sandwiches but leaves a pocket of air above. If your foil is really thin and flimsy, use a double layer.)
- Bake for 10 to 15 minutes until the cheese has melted and they are heated through.
- Let stand for about 10 minutes prior to serving.
WHAT TO SERVE
WITH
CHICKEN STUFFED ROLLS
I chose to serve mine with some crisp raw vegetable sticks, crudites. You could serve these with some potato chips on the side if you wished. For a heartier meal you could serve these along with a bowl of your favorite soup, or with some oven chips and a salad.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before you begin to help familiarize yourself with any ingredients or equipment needed.
- Gather together all of your ingredients before you begin. That way nothing gets left out by accident.
- Use only the freshest of ingredients. You can use leftover cooked chicken if you wish. Use fresh rolls. I would not use any roll that is more than 2 days old.
- Make these rolls and bake them no more than half an hour prior to when you want to serve them.
- Grate your own cheeses if possible. They do add things to pre-grated cheeses to help keep them from sticking together and free-flowing. This can affect the texture of the finished product.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make the filling ahead of time and keep it refrigerated in a covered container. I do not recommend filling the sandwiches too far ahead of time, however.
CAN I USE CANNED CHICKEN?
By all means. You can absolutely use a can of chicken. One can should be plenty. Make sure it is well drained and flake it before adding it to the other ingredients. You don't want it to be too wet, or it will make for a runny filling.
WHAT KIND OF ROLL SHOULD I USE?
I recommend any medium sized crusty roll. A Kaiser roll or a crusty French Roll would work well, as would a Hoagie roll. I used Cheese Rolls. You don't want a flimsy roll. You want one which will hold up to that delicious filling.
MUST I USE A FOUR CHEESE BLEND?
Not at all. I actually used a mix of four different cheeses that I had in the refrigerator that I mixed together. Strong Cheddar. Mozzarella. Parmesan. Gouda. Personally, I prefer grating my own cheese rather than use pre-grated, but you do whatever is convenient for and what you like to do.
HOW DO I STORE ANY LEFTOVERS?
I recommend you make only as many sandwiches as you are going to be able to use fresh. Any leftover filling can be stored in a covered container for up to three days.
A FEW OTHER HOT SANDWICHES
FOR YOU TO ENJOY
I love a hot sandwich. I have never met one I did not like. Here are a few other options which really make my tastebuds tingle!
AIR FRIER FRENCH BREAD PIZZA - These French bread pizzas go together quickly and easily and are cooked simply in the air fryer. No air fryer, no problem! Cook them in a hot oven! To me, great pizza of any kind is down to the sauce, and I include a fabulous recipe for my own homemade pizza sauce. Layered onto slices of French bread which have been spread with garlic butter, and topped with plenty of cheese and pepperoni, they are then cooked to crispy edged perfection in the air fryer. These always go down a real treat!
CROISSANT REUBEN SANDWICH - There is nothing I enjoy more than a Reuben Sandwich and this juicy homemade Reuben Sandwich recipe, using flaky and buttery croissants is a real winner! Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a homemade slightly spicy dressing, hot juicy meat and oodles of melted cheese. This is everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich! Yum! Yum!
Pin this recipe to your Lunch or Sandwich recipe boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 sandwiches
Chicken Stuffed Rolls
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
These are delicious! Serve hot with some potato chips or vegetable sticks for a really tasty lunch or with something more substantial, like a bowl of soup, for a main meal.
Ingredients
- 4 large crusty rolls
- 2 large single boneless, skinless chicken breasts, poached and shredded (Or the equivalent of leftover roasted chicken breast meat, shredded)
- a generous cup (120g) four cheese blend
- 2 spring onions, trimmed and finely sliced
- a generous grinding of black pepper
- pinch of salt
- 1 cup (220g) ranch or Caesar dressing
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking dish with sides large enough to hold all of your rolls in a single layer.
- Mix together the chicken, cheese, spring onions, seasoning and salad dressing to combine well.
- Slice your rolls in half through the middle horizontally.
- Spread a portion of the chicken filling onto the bottom of each roll, dividing it equally.
- Top with the tops of the rolls. Place the filled rolls into the baking dish.
- Cover the baking dish tightly with some aluminum foil.
- Bake for 10 to 15 minutes until the cheese has melted and they are heated through.
- Let stand for about 10 minutes prior to serving.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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