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Toddler Muffins: Soft Apple Cinnamon Muffins Recipe - Easy, Cozy, and Kid-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup unsweetened applesauce
  • 1 small apple, finely grated or minced (peeled if you like)
  • 1/3 cup milk (dairy or unsweetened plant-based)
  • 1/4 cup mild oil (canola, avocado, or melted coconut), or 4 tbsp melted butter
  • 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
  • 1/4 cup maple syrup or honey (skip honey for under 1 year)
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat pastry flour (or 1 cup all-purpose + 3/4 cup oat flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • Optional add-ins: 1/4 cup very finely chopped raisins, soft diced pears, or grated carrot

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a mini muffin pan with liners or grease it well. This recipe makes about 24 mini muffins or 10–12 standard muffins.
  2. Mix the wet ingredients. In a large bowl, whisk together applesauce, grated apple, milk, oil (or butter), egg, maple syrup (or honey), and vanilla until smooth and combined.
  3. Combine the dry ingredients. In a separate bowl, stir flour, baking powder, baking soda, cinnamon, and salt. This helps the leavening distribute evenly.
  4. Bring it together gently. Add the dry mix to the wet mix. Stir with a spatula just until no streaks of dry flour remain. Don’t overmix, or the muffins can turn tough.
  5. Fold in optional add-ins. If using raisins, pears, or grated carrot, fold them in now. Keep pieces small for toddler-safe bites.
  6. Portion the batter. Scoop the batter into the prepared pan. Fill mini muffin cups almost to the top and standard cups about 3/4 full.
  7. Bake. Bake mini muffins for 12–15 minutes and standard muffins for 16–19 minutes. They’re done when the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool. Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool completely. Cooling helps them set and stay moist.
  9. Serve. Offer plain or with a thin smear of cream cheese, yogurt, or nut/seed butter for extra protein and healthy fats.