If you like molasses, these muffins are just right for you.



  • 1/4 cup oil
  • 1/2 cup dark molasses
  • 1 cup applesauce
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt


Mix the three wet ingredients.  Sift together the dry ingredients, making sure there are no soda clumps.

Preheat the oven to 375ºF and grease a 12-cup muffin tin.

Add the wet ingredients to the dry ingredients and mix until blended.  Fill into the muffin tin and bake for 18-20 minutes, or until an inserted wooden toothpick comes out clean.

These are rather soft muffins, so have a care when you take them out of the tin or they will look somewhat squished.  But truth be told, they taste great one way or another.

Variations:  Add half a cup of raisins into the dry ingredients before mixing it all together, or substitute a can of drained mandarin oranges for the applesauce.

IMG_2707 - Edited

This is a slightly modified version of the Cinnamuffin recipe from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal, published in 1986.


7 Replies to “Cinnamuffins”

  1. These are so yummy, my favorite recipe from the book. They once cured a pregnant woman of her nausea. I have found that if you use half pastry flour half whole wheat bread flour the texture is improved.

    Liked by 1 person

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