Photo of Mini apple-cinnamon muffins by WW

Mini apple-cinnamon muffins

Total Time
1 hr 5 min
20 min
15 min
Applesauce, the wonder ingredient, adds sweetness to these morning treats, while a brown sugar and oat streusel topping brings texture. Chop the currants to get a burst of flavor in every bite.


Cooking spray

4 spray(s)

All-purpose flour

1 Tbsp

Dark brown sugar

1 Tbsp, packed

Salted butter

½ Tbsp

Quick cooking rolled oats

3 Tbsp

Whole wheat flour

½ cup(s)

Baking powder

1 tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Ground allspice

1 pinch(es)

All-purpose flour

¾ cup(s)

Dried currants

3 Tbsp, chopped


1 large egg(s)

Unsweetened applesauce

½ cup(s)

1% low-fat milk

3 Tbsp


3 Tbsp

Canola oil

1½ Tbsp

Vanilla extract

½ tsp


  1. Preheat the oven to 425°F. Coat 24 mini muffin cups with cooking spray or line with paper liners.
  2. Make the topping: Using your fingers, in a small bowl, combine 1 tbsp all-purpose flour, the brown sugar, and butter until crumbly. Stir in the oats.
  3. Make the muffins: In a large bowl, combine the whole-wheat flour, baking powder, cinnamon, salt, allspice, and remaining 3⁄4 cup all-purpose flour. Stir in the currants. In a medium bowl, whisk the egg, applesauce, milk, granulated sugar, oil, and vanilla until blended. Stir the applesauce mixture into the flour mixture until just combined.
  4. Divide the batter among the prepared muffin cups, about 1 tbsp each. Sprinkle with the oat topping. Bake until a toothpick inserted into the center of each muffin comes out clean, 10 to 12 minutes. Transfer the muffins to a wire rack and let cool completely, about 30 minutes.
  5. Servings size: 1 muffin