Spiced Apple Crisp Muffins with Applesauce (Extra Moist!)

Moist and warmly spiced apple crisp muffins made with applesauce, diced apples, and no added oil. Lower sugar, flavorful, and perfect for breakfast, to accompany your afternoon tea or coffee, or as an afterschool snack!

I was gifted another huge batch of apples (I’m grateful!), and this time I really wanted a muffin that still tastes amazing but is a little healthier — something moist, warmly spiced, lower in sugar, and with absolutely no added oil. These spiced apple crisp muffins check all the boxes. They’re moist and tender even without oil because I use homemade applesauce and diced apples inside the muffin.

I also added my favorite warm spice blend: cinnamon, cardamom, nutmeg, and yes… a tiny pinch of freshly ground black pepper. You won’t taste the pepper at all — my family couldn’t detect it — but they all said the flavor feels “extra good” and slightly more aromatic. It just kicks things up in the background!

The muffins stay moist for 3–4 days at room temp, and the oat crisp topping adds the perfect crunchy texture. These make a really great breakfast muffin — warm, cozy, and perfectly spiced for the season.

Highly recommend making a batch. Your house will smell amazing.

Why You’ll Like This Recipe

1. They’re lower in sugar and fat — no added oil at all.
2. The combo of applesauce + diced apples keeps the muffins naturally moist.
3. The warm spice blend is cozy without being overwhelming.
4. The black pepper adds a subtle aromatic lift (don’t worry, it doesn’t taste peppery).
5. The crisp topping gives a nice contrast crisp texture.
6. Stays moist for 3–4 days at room temperature.
7. Easy recipe — no mixer needed.

Ingredients & Substitutions

1. Rolled oats
   – You can substitute with quick oats (texture will be slightly softer).
   – Do not use steel-cut oats, it’s too chewy.
2. All-purpose flour
   – Can sub half of the flour with whole wheat pastry flour for a slightly heartier texture.
   – For gluten-free: you can try to use a 1:1 GF all-purpose blend (though I haven’t tried this myself).
3. Brown sugar
   – Light or dark brown sugar both work.
   – Coconut sugar also works (less moisture, slightly darker color).
   – Zero sugar sweetener like allulose: I haven’t tried this myself!
4. Ground cinnamon
   – Can sub with pumpkin pie spice for a different warm flavor profile.
5. Ground cardamom
   – Optional but highly recommended.
   – Sub with more cinnamon if needed.
6. Fine sea salt
   – Can use table salt (reduce by about 25%).
   – Can use kosher salt (increase slightly).
7. Melted butter (for the crisp topping)
   – Sub with coconut oil for a dairy-free option.
   – Vegan butter also works.
8. Apples (peeled, cored, diced)
   – Any baking apple works (Honeycrisp, Fuji, Gala, Braeburn).
9. Lemon juice
   – Sub with apple cider vinegar or lime juice.
10. Freshly ground black pepper
    – Optional but highly recommended for aromatic warmth.
    – Can omit or replace with a pinch of allspice.
11. Ground nutmeg
    – Can sub with allspice or pumpkin pie spice.
12. Unsweetened applesauce
    – Essential for moisture; can use store-bought or homemade.
13. Whole milk (or 2% milk)
    – Any dairy milk works.
    – For dairy-free: use oat milk or almond milk.
14. Vanilla extract
    – Can omit or replace with vanilla bean paste.
15. Granulated sugar (for muffin batter)
    – Sub with coconut sugar (darker, caramel-like flavor).
16. Baking powder
    – No substitution recommended, but make sure it’s fresh for a good rise.

Tips for Success

1. Chill the crisp topping — this helps it hold shape and bake up crunchy.
2. Dice the apples small so they soften quickly and distribute evenly.
3. Don’t overmix the batter or the muffins may turn dense.
4. Check early at 22–23 minutes — each oven is different.
5. Let them cool 15 minutes in the pan before removing; they are soft when hot.

How to Store & Reheat

1. At room temperature: Store in an airtight container for 3–4 days.
2. In the fridge: Store up to 1 week (texture stays moist because of applesauce).
3. To freeze: Wrap individually and freeze up to 2 months.
4. Reheat: Warm in the microwave for 10–12 seconds or in a toaster oven for 3–4 minutes for a crispier top.

Storage & Reheating

1. Room temperature (3–4 days):
   Store the muffins in an airtight container. They stay soft and moist thanks to the applesauce and diced apples.
2. Freeze (up to 2 months):
   Wrap each muffin individually, then store in a zip-top bag. Thaw at room temperature or reheat straight from frozen.
3. Reheat for serving:
   • Microwave: 10–12 seconds to soften. The crisp topping won’t be as crisp though
   • Toaster oven / oven (recommended): 3–4 minutes at 325 F (165 C) to bring back the crisp topping.

Frequently Asked Questions

1. Can I make these muffins without the crisp topping?
Yes! You can skip the crisp if you want a simpler, lighter muffin. The muffins will still be moist and delicious because of the applesauce and diced apples.
2. Can I use store-bought applesauce?
Absolutely. Just make sure it’s unsweetened, or reduce the sugar in the muffin batter slightly if using sweetened applesauce.
3. Can I replace the apples with another fruit?
Yes — diced pears work beautifully and bake up with a similar soft texture.
4. Can I make these dairy-free?
Yes! Use oat milk or almond milk, and replace the butter in the crisp topping with coconut oil or vegan butter.
5. Can I use whole wheat flour?
You can, but for the best texture, use whole wheat pastry flour or replace only 25–30% of the all-purpose flour with regular whole wheat. It keeps them tender and not dense.
6. Why add black pepper to muffins?
It’s not detectable as “pepper” — it just boosts the warm spice aroma in the background. My family couldn’t tell what it was, only that the muffins tasted more flavorful and cozy.
7. How do I know when the muffins are done?
Insert a toothpick into the center. A few sticky crumbs are okay, but it shouldn’t be wet. Everyone’s apples have different water content, so check around 22 minutes and adjust.
8. Can I double the recipe?
Yes! This recipe doubles easily. I recommend making two muffin pans and rotating midway through baking for even browning.
9. Can I reduce the sugar even more?
I won’t recommend cutting down further. Try to make the recipe as is if you still find it too sweet for your taste, you can reduce another 20% and see
10. Can the batter sit while preparing the crisp topping?
Try not to let the batter sit for long after mixing. Once the baking powder starts reacting with the wet ingredients, the muffins need to go into the oven to rise properly.