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Chocolate Applesauce Muffins with Ball® Fresh Preserving Products Maple Applesauce


  • 6 tablespoons butter softened plus additional to grease pan
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup Maple Applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners or butter them well.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, applesauce, and vanilla extract and beat to combine.
  • In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and stir on low to combine. Scrape the sides of the bowl down and beat until smooth.
  • Pour the batter into the prepared muffin pan. Bake until the tops dome, the edges of the muffins pull away from the sides of the pan, and a cake tester comes out clean, 18 to 22 minutes.
  • When the muffins are fully baked, remove the pan from the oven and place it on a rack to cool. Serve warm or at room temperature.
  • Muffins will keep in an airtight container on the counter for up to 5 days. For longer storage, refrigerate or freeze.