Apple Muffins
These Apple Muffins are incredibly moist and full of cinnamon apple flavor. Super easy to make and a great way to use up those apples you have laying around.
Add this one to your “keeper” file because these apple muffins are tasty. If you want to make a healthy version of these apple muffins, replace the oil with applesauce.
APPLE MUFFINS
Moist apple muffins with chunks of apple and cinnamon flavor throughout.
We are down to one laptop again so I haven’t been able to post anything. John’s busy doing taxes so I guess he gets priority on the laptop.
Remember when I shamelessly begged for your recipes…well I didn’t really expect to get any but I did get a couple from you. Thank you. It absolutely made my day!
I had just bought a pack of 16 apples from Costco and was wondering how in the world I was going to eat all of them when I got an email from Marissa with her favorite apple muffin recipe.
They are so easy. I literally had them in the oven in under 10 minutes. We sat down to watch the Olympics and I handed John a warm muffin.
He semi-shouted “Wow.”
I quickly scanned the TV to see what I had missed in the speed skating.
“No…the muffins. They’re really good.”
EASY APPLE MUFFINS
These apple muffins have a brown sugar topping that gives the top a slight crunch and then the inside is super moist. Love ’em. Thanks for the recipe Marissa.
These Apple Muffins have become a tried and true recipe in our house and with my friends and family.
If you love these apple muffins, you’ll also enjoy these recipes:
Apple Muffins
Ingredients
- 2 cups sugar (or use 1 1/2 cups for a less sweet muffin)
- 2 eggs
- 1 cup oil
- 1 Tablespoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups peeled , cored, diced apples (around 3 apples)
- Brown sugar for topping (around 1/2 cup)
Instructions
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Preheat oven to 350 degrees and line muffin pan with paper liners.
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Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
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Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.
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Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.
Recipe Notes
Source: Marissa Pinon
Ooh, I’m making these for sure! My husband loves anything and everything apple and I don’t bake with them enough. I’m sure he’d love these. Thanks for sharing the reader recipe.
These looks so good and tasty!!!! Apple muffins are a great hit in my household!!! Will try n make them!
Oh my goodness! I saw these on food gawker! I made them for breakfast! SO GOOD!!!! I will be making these more often! Also, I think they would be great as cookies!
I’ll be posting pictures of mine on my blog:
http://goodcookbecky.wordpress.com/
I did use sugar in the raw instead of brown sugar. Gave it a nice crunch!
yay I’m glad you liked them!
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I love muffins with that crunchy topping, so these look fabulous! Can just imagine how tasty they are – soon I shall stop imagining and definitely give these a try 🙂
I made these this morning and my husband loved them. The only change I made was to use 1/2 cup oil and half a cup of cinnamon applesauce instead of the full cup of oil. very good!
That was my first thought. Glad to hear someone else thought the same and it turned out well. Making these today for the kids to have for breakfast in the morning. Using 1/2 cup oil and 1/2 applesauce
Greetings from Downunder! Thanks to you, I shall probably NEVER get out of the kitchen again! My husband (who’s a fairly hard person to please when it comes to food) claims that these are the best apple muffins that I have ever made….if not the best muffins full stop.
I must admit, I was a bit wary about the amount of sugar called for, and thought they might end up too sweet, but they were perfect.
Now it’s back to the kitchen to make yet another batch……….
I finally blogged about them here:
http://lickthebowlgood.blogspot.com/2010/03/how-bout-them-apples.html
Oh my word. I’m thanking God for you and your blog of deliciousness, Christy. I had some apples to use, so I googled Apple Muffins and you popped up. Then I got clicking around and printed several recipes.
Oh my word. Again.
Muffins were the bomb. Fiesta Chicken and Cilantro Lime Rice ROCKED OUR WORLD and I’m sure I’ll be making it once a week until we absolutely can’t stand it anymore. Thanks so much!
Did anyone preheat the oven? or just whack ’em in and whack her on? 😛
Ha ha! Funny. I changed the directions so the oven is preheated.
Can any one tell me the English measurements for this recipe please ??
just made them, but a bit too sweet for me, next time I will reduce the amount of sugar, bisides that they are PERFECT! Nice and moist, just right!Had some doubts because the batter was so think, and I used olive oil, because I had no idea what type of oil. Will keep this recipie and make them again, not changing anything besides a half cup less sugar for me.
thanks for sharing
the batter was think Ha Ha I meant thick!
So good to see a recipe for muffins that does not include any milk, as my husband is lactose intolerant. I am making them now and the smell wafting out of the kitchen is wonderful.
I love this recipe! I’ve tried it many different ways, and I’ve settled on a few small changes. Instead of a cup of oil, I use 1/2 cup of apple sauce and 1/2 cup oil. I haven’t tried using 1 cup of applesauce yet, but that may work and be much healthier. I use 2 teaspoons of cinnamon and 1 1/2 teaspoons of nutmeg to boost up the spice. They say you’re supposed to cook with Granny Smith’s, but I think it tastes better with Fugi apples because they’re sweeter and give a better result. I use 6 or 7 mini apples, preferably organic because they’re more flavorful. I grab a bag of apples for a few bucks every week at the farmers’ market. This is by far my favorite recipe of all time, and will probably be my breakfast for the rest of the school year. Thank you!
I’ve been eying this recipe forever…and the wilting apples in my refrigerator gave me the perfect excuse to finally make it. Delicious and moist! My family loved them.
these are ridiculous, absolutely delicious … made them before going to brunch with friends in nyc – got unanimous wow around the kitchen island … a few side notes, cut apples into small chunks so that the muffin doesn’t fall apart too easily – i used muffin cups, seem to work best, i also substituted one cup of ap flour with teff flour and used coconut oil instead of regular oil for a healthy twist … great blog, really fabulous, makes me want to try all the recipes here …
I made these using a cup of unsweetened applesauce instead of the oil. I also put in extra cinnamon and some nutmeg. I forgot to put the sugar on top before baking them, but they didn’t really need it. I shared them with my walking group friends and everybody really liked them. Thanks for the recipe!
I just made these and loved them! I also just looked through your whole blog and can’t wait to try all these recipes.
I just made these as mini-muffins for my daughters preschool class snack. They are awesome! I substituted 1/2 c. unsweetened applesauce for 1/2 c. of the oil. The texture was still just right. Next time, I’ll try coconut oil instead of veg. oil. They were a little too sweet even though I held back on some of the sugar. Next time, 1 c. will suffice. Great, easy, fast recipe!
How long should these bake if using a mini muffin pan? Thanks!
Just pulled these muffins out of the oven and they smell amazing. I filled them all the way to the top as the recipes calls so they are ginormous and took about 32 minutes at 350. Anyone else have this issue? Can’t wait till they cool!
@chattyszakacs,
I changed the recipe so that you only fill them 3/4 of the way. I live in Florida at sea level so everything cooks really fast so I am not suprised they took that long. I hope you love them as much as we do!
They were wonderful!! I got a zillion compliments on them. I’m going to attempt to use that muffin recipe as a basic recipe and try all sorts of different flavors. Today, I’m going to try making sweet potato muffins…I’ll let you know how they turn out!
Besides overcooking them, the sweet potato muffins turned out delicious. I used the same recipe for the apple muffins and instead of apples, grated 3 cups of sweet potato (1 large potato). I pulled them out at 23 minutes (the apple muffins took over 30 for me) and they were burning on the bottom…I suggest checking them after about 18.
Making these in Finland too!
http://kaikkiaitinireseptit.blogspot.com/2010/11/mielettoman-makeat-omenamuffinssit.html
I have an abundance of apples right now, so I made these the other day. Aside from eating way too many of them myself, those that I did share made a HUGE impression on all who tried them. My daughter, her friend, my husband, sister, niece, and a few more. I read these posts that say… everyone loved them… they’re amazing… etc. etc. …. and I always think, okay, how good can they be? But in this case, they were REALLY good.
So I’m off to make some more. Thanks for the recipe.
these came out way too sweet… the rest is amazing. next time less sugar!
I found these through a google search and made them for my husband who ruled them the standard for all future muffins. Our first batch was gone in 3 days so I’m making more today.
that is amazing! why nobody told me to double amounts of batter?
thank you for an amazing recipe, i love them!
Oh these were delicious! I tweaked them a little by adding applesause instead of oil, using only 3/4 of the sugar, using whole white wheat flour, and adding one shredded carrot (gotta sneak those veggies in when the kids aren’t paying attention. They were a big hit at breakfast this morning. Thanks for the recipe!
i wanted to say thanks for sharing this recipe! we have been having a hard time getting my picky 2 year old to eat anything, and he LOVED these. I changed the ratio so there was a little more apple and a little less sugar, so now I have a somewhat healthy snack to give him that he likes. thanks!
I LOVE every recipe I’ve ever made off of your blog. I constantly tell my husband “She and I can’t be friends anymore!” after making something scrumptious off your blog. These muffins were no exception except we’ve renamed them “Snickerdoodle Muffins” ’cause that’s what they taste like to us. 😉
Muffins. I. love. Muffins. Maybe it’s the carb crazed little mouse that stuck inside me that drives me to muffins. mmmmmm….
Your site is beautiful too! First time here!
Great recipe. I used 2 1/2 cups flour and already cooked a batch of apples, this is an excellent recipe! Great suggestions from others too
Awesome muffins..2nd batch this week
my muffins did not raise very good will try one more time
@bruzze,
these muffins do not rise that much so you probably made them correctly.
am looking forward to trying this recipe. I have heaps of bottle apples in the garage that I hope will be perfect for these.
I’m bookmarking this blog. These muffins are spectacular–I was trying to figure out what to do with 5 overripe apples and this is it!
Great recipe! I used 1/2 c of sweetened low fat yogurt and 1/2c of applesauce instead of the oil/ Turned out great! Next time I will try adding a carrot and maybe some whole wheat flour.
Oh.. I never have tasted an apple muffin. I would love to try this out.
I guess everything I wanted to say was already written but I would just like to thank you for this amazing recipe! I served it in an apple bread form and although it took about twice the cooking time, it was definitely worth the wait! My family was smiling during the entire meal and were thoroughly impressed! Thank you!!
i came across your blog while searching for…well i can’t remember what now but this is one really easy apple muffin recipe! i halved the amount of sugar as I can’t really tolerate sweetness and it turned out wonderful! thanks for sharing =)
I don’t think baking soda is the right kind of leavening for this recipe. Baking soda requires an acid to work, like buttermilk or yoghurt or honey.
This recipe has no acid in it, so baking powder would be called for, as it is in most muffin recipes. No wonder these muffins don’t rise much.
I questioned this myself. Mine turned out delicious but fell apart out of the muffin tin. I wonder if using baking soda instead of baking powder caused this issue. I bake a lot and have never had muffins fall apart. I was very disappointed.
Yeah, they definitely shouldn’t be doing that. I wonder what went wrong.
I’m searching for good muffins/cupcakes recipes this one is really nice!!!!!! I’m going to try this one 🙂
Love, Julia
http://julia-mylifeandthoughts.blogspot.com/ (follow meee 🙂 )
I’ve been looking for about a month for an easy, yummy looking apple muffin recipe. My oldest son is in a 3yr old preschool class and we have snack duty all next week. Monday is Johnny Appleseed Day, and I wanted to bake apple muffins. I can’t wait to make these and eat them, and of course share them with his class!!!
I just found your blog today, so I’ll be back soon.
I just made them and they’re delicious! Thanks for a simple and tasty recipe.
Thank you so much for this recipe! I was looking for something simple because I didn’t want to go out to get extra ingredients, and I had all these on hand. Made it exactly as the directions, though the thickness of the batter admittedly freaked me out a bit (it reminded me of cookie batter rather than muffin batters I’m used to.) but my tutorial group thought it was amazing, so I’ll definitely be making them again. 🙂
These were delicious! I went apple picking yesterday afternoon and wanted to bake something with what we brought home. I used 1/4 cup of oil and 3/4 cup of applesauce and they were still very moist. Definitely a keeper!
I made these muffins recently and they were SO good! I shared it on my blog and linked back here. Thanks for sharing this awesome recipe!
http://herestohandyandy.blogspot.com/2011/10/pinterest-thursday-apple-day.html
Best apple muffins ever!! Most recipes I found called for barely any apples (1 cup at most)…this was exactly what I was looking for! I took your advice and used only 1 1/2 cups of sugar (I used 1 cup white, 1/2 cup light brown), and I used half all-purpose and half whole wheat flour. My husband begged, so I added chopped pecans, as well. I’ve now made 2 batches in 3 days…we are in love. And stocking the freezer. 🙂
Thank you so much for sharing this amazing recipe!
These are AMAZING! I posted the link to your post on my blog so hopefully you’ll be getting more admirers.
My assistant in my classroom found this recipe and we made these this week with 50 little 4 year olds. They loved them. Even the picky eaters. Thanks!
I’m making these for the second time today. They are pretty amazing! I made it exactly too recipe the first time and after a day or two, they became really oily. So I replaced half the oil with applesauce and it worked out great!! Now if only I could find some minions to peel and chop all the apples…
Has anyone tried freezing these?
Has anyone tried freezing these?
I did last summer and the cake part gets a bit soggy around the apples after thawing. Otherwise the taste is fine.
OMG! I can’t eat wheat so I just substituted 1 cup sweet rice flour and 2 cups sorghum flour for the 3 cups of flour. They STILL came out fantastic. This is such a simple and delicious recipe. I have been looking for a very simple and easy to make recipe for these type of muffins. This is the best, even though I switched flours, they still came out super moist, and wonderful. Thank yo so much for this easy recipe!
These tasted OK but what a mess in the oven. Everyone of them overflowed and were a mess. Not happy with this recipe at all.
@Anonymous,
Was your batter super thick? They should not be overflowing. I’ve never had a single one overflow in fact they don’t really rise that much at all. I think something went wrong…
I was so sure this will turn out good that i went directly for double of all amounts.
Despite i used only 2×1,5 cups of sugar, omitted the sugar on top and my applesauce (used instead of the other cup of oil) had not a grain of sugar in it, the whole thing came out reaaaally sweet.
Nonetheless my wife said she liked them 🙂
Will see tomorrow when i take them to work if they succeed all the same.
Thanks in any case for this recipe!
These were delicious! I am making my second batch as I type! I added cinnamon applesauce instead of 1 egg and then a little apple juice so the recipe was not so thick and they were amazing! Huge hit in this house! Thank you for the recipe!!!!
Nobody complained that they were so sweet as i thought, so i made another round this week in the very same way i did last week: Big success! (15 people fought for the muffins -to get a second one, i mean).
Thanks again!
I have made these 3 times and have to make another batch today because they don’t last in my house. These are delicious and so easy to make. I have used apple sauce instead of the oil and it turns out great. Also I love to add oats with the brown sugar on top. Thanks for the recipe!
These were awesome! I wasn’t sure, because my batter was almost cookie dough thick, but they came out beautifully! This is one I will make over and over. Thanks!
So I live in Utah (Provo, to be specific) and I’m always concerned about the elevation messing up my recipes, but these were FANTASTIC! Mine looked exactly like your photo and I followed the recipe exactly. Next time I’ll sub applesauce and use less sugar to see how the turn out like other people did. Thank you for the great Utah-friendly recipe!
I’m from Southern California, and I’ve attended culinary school here in Pasadena. I’ve made this recipe twice in a period of like 1 week and I am in love with it, as well as all the people I made it for. I love all the other stuff on ur site too, I gotta try making more things =) Appreciate you sharing it with us. Thanks!
Thanks for sharing! They are delish! I did the 1/2 cup applesauce 1/2 cup oil, and also split the flour into half whole wheat. I also used turbinado sugar on top! Yummy!
I have made these twice in the last week and LOVE them. I substitute a cup of applesauce for the oil and use a cup of fine whole wheat flour for one of the cups of AP flour. The first batch I used only 1.5 cups of sugar and the second time I used only 1 cup and both times they’ve been delicious. I didn’t even notice there was less sweetness, there’s just a wonderful apple and cinnamon flavor. I also don’t add the brown sugar on top (the first time I just forgot, but the second time I left it off) and they’re delicious. I’m sure they’d be great with the sugar topping, too.
I made these last week and added a streusel topping. Everyone loved them – Delicious!
I just made these and they’re terrific! Thank you so much for sharing the recipe. Cheers.
Found you googling Apple Muffin. Just pulled these out of the oven and – OH MY GOODNESS! These are without a doubt the best apple muffin I’ve ever eaten. I doubled the recipe and only did 3 cups sugar and it was still perfectly sweet. LOVE the brown sugar crunch on top! About to take some muffin to my husband at work – he’s gonna flip! Thank you!!!
I found this recipe googling ‘best apple muffin’, and whipped them up this afternoon. My 18 month old gobbled 6 minis as soon as they were cool, and my (usually hard-to-please with my kitchen skills) husband tried one after dinner and had to have another immediately. Then 20 minutes later (out of the blue) he said ‘those apple puppies would be good warmed up with ice cream’.
I’d say that’s a success! I subbed 1 cup of the flour for whole wheat (as I didn’t have enough white) and only used 1.5 cups sugar. Still turned out delicious! Next time if I’m making minis again I would add less apple chunks, as some of the minis were 90% apple.
I also didn’t put the brown sugar on top of the mini ones as they were intended for my son, but I sampled one and they were super crispy on top, even without it.
Thank you for the recipe!
lovelovelooove these!! I made the half of all so I got around 10 muffins. Soo delicious! I’ll take them to a birthday party of my friend and I’m sure everyone at the party will love them! Thank you for this great recipe! 🙂
I NEVER post anything, anywhere – I just get on line and browse and get great ideas – But, I love this – Exactly what I was looking for and my son’s football team went apple picking and picked the very apples I will use to make them muffins for their playoff game tonight! THX!
MLclMV Major thankies for the post.Really looking forward to read more.
Not sure what happened, but between the 1 teaspoon baking soda and the 1 teaspoon salt, the taste was very salty the aftertaste of these muffins was just salt and baking soda. Otherwise they were amazing! Maybe 1/2 tsp salt next time and replace the baking soda with baking powder?
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These are great! I have my own small bakery and these are a favorite of many of my clients. Thanks so much for sharing! I do have to admitt though that two cups of sugar is a bit too much. I only use a cup and they raise so nicely then. A great recipe, though.
Im going to try these!
Greetings from Leuven, Belgium where this household is overjoyed with these deliciously tasting muffins! Dou
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These Muffins are so great! Thanks for posting!!
I just made these. I have a whole bunch of apple trees at our new house and I was looking for ways to use them. So far we’ve peeled, cored, and chopped as much as our hands could handle. Then we processed unbelievable amounts to make apple cider. Yesterday I sent my oldest daughter to pick a few apples for a recipe I was trying and she came back in with a full crate. That’s why today, I made these wonderful muffins. I did make a few substitutions. I quickly ran some oats through the food processor and used half oat and half white flour. I also only used half the oil, and substituted the other half cup with butter. And as an added binding ingredient I added another egg, also the eggs I get are usually pretty small. They were delicious! Thanks for the recipe!
Just made these apple muffins & they turn out delicious made them in the larger baking cups 2 1/4 inch & baked them for 45 mim. It made 12 muffins. I did put 1 T. of lemon juice on tbe apples so they would not turn brown……Next time I will cut the sugar in half & use unsweeten applesauce . They sure are good ! !
These sound so tasty. I’m co-hosting Saturday Dishes featuring apples. I’d love it if you linked these.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
These are wonderful and really help use up apples! I make them with a cup of applesauce instead of the oil, the lower amount of sugar, and half whole wheat flour. They’re a little more dense, but very apple-y. My three year olds love them!
The only thing I don’t like is that they don’t freeze well. The diced apple make the surrounding muffin a bit soggy after thawing. But they’re so tasty I’ll just keep making these and eating the fresh!
I made today to use up some apples we picked. These are delicious! The moisture is perfect, apple chunks perfect, cinnamon is perfect. However, like many people, even though I still used only 1 1/2 cups sugar, they were still too sweet. Sounds like the replacing the oil for applesauce (homemade would be awesome) and using less sugar, as well as halving the AP flour will be my modifications. But still—-tasty! Can’t wait for the judge (my husband) to try them out! 🙂
I just made your apple muffins……they are the best! I can stop looking for a good apple muffin recipe. I cut down sugar to 1.5 cups and also added chopped walnuts. Oh my!!!! I had one to taste, and then I had another to enjoy…. Thank you for sharing!!!
I took the suggestions of others and made these using just 1 cup of sugar, 1/2 cup applesauce & 1/2 cup oil, and subbed 1 1/2 cups of ap flour with wheat flour. I think next time, I’ll bump up the sugar to 1 1/2 cups. And another reviewer said they added a streusel topping (which I LOVE from the Blueberry Streusel Muffins recipe on this blog), so I would do that as well. I might also suggest storing these in the fridge. I made them to take to a mom’s group and the apples seemed a bit soggy the next morning. The dough seemed heavy on the apples vs. dough, so I’d cut back the amount of apples it calls for.
I have looked for this recipe for years!! I first found it in an old farmers wives’ cookbook in the 60’s, then lost it. My recipe called for dipping the tops of the cooked muffins in melted butter and then dipping the tops in a cinnamon/sugar mixture. These days, I’m fat and on weight watchers, but I fully intend to make them soon. Thanks for posting this.
Ooh. I like your version better!
Thanks for a great recipe. I also used half oil half unsweetened apple sauce. And because apple sauce is sweet, I only used 1 cup of sugar. They are plenty sweet for us, and perfect!
They’re simply AMAZING! Gone in one evening, the best apple muffins ever 🙂 May I translate the recipe into Polish and share it with friends? I’ll provide the link to your blog of course. Greetings from Poland!
Yes Lemma. Share away!
Just made these. I have to say, I was worried because they looked so dry going into the oven. We had a bite and cannot get enough. Thank you for sharing your recipe..
Yay! Good to hear.
Thank you so much for sharing the recipe. I Just made these and they came out perfect! I used 1/2 cup oil & 1/2 cup applesauce. I also used fuji apples, and substituted the 3 cups flour, for 2 cups all purpose flour and 1 cup unbleached white whole wheat flour. The muffins were extremely moist and flavorful.
What kind of apples do you recommend?
These are on the sweet side so a tart green apple works great or I’ve used gala apples.
Hi 🙂 What kind of sugar do you use?
White sugar. Hope you like them!
I had a ton of apples so I made homemade applesauce and used it instead of oil 🙂 I also put in 4 cups of apples to make them really apple filled, which ended up making 24 muffins. I used McIntosh apples. They came out really good but a little sweet so I wish I would have taken the advice to use less sugar. Next time I will use less sugar or use tart apples instead.
YUM…
BTW the batter alone was so delicious I couldn’t stop scraping the bowl clean 😀
these look really good and I really wanted to make them today. I have all the ingredients except muffin paper cup liners….are these necessary do you think??
No, You don’t need them. Just makes it easier to get them out.
Making them now..they are sinking in the middle! 🙁
If they are sinking you need to cook them longer and make sure your baking powder isn’t expired.
Disaster. Followed all details. Dough was super thick from the start and this should have put up a Red flag for me but decided to cook them anyways. Cooked the full time, pulled them out and 90% of the tops caved in. The outside is rock hard and inside is is still gooey. All in trash
So sorry! As in the instructions it says that the dough is thick. Sounds like they might have needed more baking time.
These were delicious! It was also the first recipe I’ve found online recently that did not need any tweaking and made the exact # of servings it said it would, etc. I made a couple of batches to eat now, share, and freeze. TASTY – thanks for the recipe!
Love hearing that!
My family loved these! I used whole wheat instead but since its a little denser I altered the recipes measurements a tad! Yummy! 🙂 Thanks for the great recipe!
Just made these and they are AMAZING! I added milk at the end because batter was too thick. Separated in two and made strawberry and apple muffins. Used a lot of fruit and they are very moist.
Made these tonight to take to some church friends of mine. However, they did not make it out of the kitchen. My family devoured them – eating one and claiming others that were still cooling down! They are delicious! Thanks for sharing the recipe! I will make another batch and hope to photograph them for my blog (www.aaronandyolanda.com) before they are inhaled 🙂 Thanks, again!
Yay! Love that. I need to take my photos again. They’re old!
I added 1 more apple and about a 1/2 cup of water and substituted baking powder for the baking soda. Which gave me 24 muffins so I made half with brown sugar on top and the other without it both were very yummy.
These apple muffins recipe was so tempting, the muffins are baking right now!! Thanks so much for sharing this!!
These are absolutely wonderful muffins! Thanks for the great recipe.
These are great muffins! Made one minor change used 1 1/2 tsps cinnamon . The only thing negative is I have a new GE profile convection oven to which is normally spot on times. I baked these muffins for 22 mins the intermediate of the recipe, and they were not done … I baked them for an additional 15 mins and they were perfect.
Two things that may have been the cause of this 1) my muffin pans are the larger size muffins thus it may have needed additional time 2) I put all 18 muffins in at one time … Either of these may have been the culprit.
However, they were very good and will most definitely make them again … Thank you
Yes, I agree. The larger muffins will take longer and whenever I crowd an oven it takes longer.
I just made these for an early morning meeting at work, and I’ve gotten so many comments on how moist and delicious they are! Great recipe.
Thank you Corey!
I just finished mine.i used all oil. Came out amazing! 22mins and i didnt use paper liner.i sprayed my pan.gives the muffins a nice crunchy outside. Loveee it
These are awesome. I used the lessened the sugar version and it was perfect — the apples were sweet enough to make up for sweetness. Husband loves this too! Must be a ‘man’ thing! 😉
I have to start by saying these taste amazing!
Here’s what I ran into:
I used coconut oil and had to use abougt 1 c. spelt flour (yeh, I ran out of reg flour) in addition to reg. flour. The batter was mealy and dry so I added 2T applesauce, loaded up the reg sized muffin pan and said a little prayer. I knew there was enough moist ingreadients that it should work and it did! I didn’t have any brown suugar either so just left it off and they were great. In the end there was enough batter to make 12 muffins plus a small loaf of bread (which had to bake about 45 min). Will make these again and add brown sugar for top! Thanks for a great recipe!
I think you should thank yourself! You made some great substitutions!
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I made these today and the batter came out like cookie dough. Did i do something wrong? I think i will try the applesauce substitute as well next time.
The batter is very thick. How did the muffins turn out?
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I made this tonight and they were so good! I didn’t have enough for a full recipe, so I cut it in half but used 2 very large apples. I was nervous they wouldn’t come out good because there was way more apples than batter, but they are amazing! Will definitely be making these again!
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Thanks for this quick and easy recipe. Going to try it right now. Had to comment first though, the recipe says it yields 18 “minions”! Gottta love that autocorrect! Cheers.
Oh my gosh! That’s awful. And hilarious.
I tried this apple muffin recipe and honestly the muffins were awful ! They dont keep well at all plus the topping was harder than I expected it to be. Not great tasting at all. Sorry………
I’m sorry you feel that way. It’s a friend and family favorite. The topping should not be hard but a little crispy. Did you bake them too long maybe?
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Tried the recipe and loved it! Shared it on my blog today: https://pickygirljourney.wordpress.com
Thanks for the recipe!
You’re welcome!
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These taste great! The only thing I wish I would have done was decrease the amount of oil. 1 cup was too much and soaked through my cupcake liners into a puddle underneath. These tasted great with the fresh apples I used. I will be sure to make these again, but just decrease the amount of oil.
I didn’t actually realize how “old”this recipe was, but I do love your blog and was looking to try something new for breakfast this morning. I tweaked the recipe a tad though. I halved the recipe and used dark brown sugar instead of the white sugar. Added a bit of nutmeg and decided to use honeycrisp apples. Not that sweet and they cooked perfectly and are super moist in the middle because of the apples. I love it.
Thanks! Glad you enjoyed them!
SOO I was a bit hesitant about this recipe at first, not gonna lie. Me and my bf ate half of them once they were done. We didn’t mean to. But we don’t regret it either. I’m doubling the recipe and making more right now.
Haha. It’s a good one!
Good recipe, I replaced the dice apple, with a can of unsweetened apple sauce, and they came out soft & moist but also firm, I also add a pinch of nutmeg. Super Yummy! Thanks!!
You’re welcome!
These are so easy to make & are so delicious! I made them for breakfast during the snow storm yesterday & also had them for dessert with a scoop of vanilla bean ice cream, whip cream & caramel cinnamon sprinkles by the fireplace!! Super moist & flavorful!!
That sounds so cozy and wonderful!
Very good and it gives me a reason to use the dicer attechment on my mixer.
Hi may I please ask is the flour plain or self raising? And is baking soda the same as bicarbonate of soda? Many thanks Angela UK
All of my recipes use plain flour unless specified otherwise. And yes bicarbonate of soda is the same as baking soda.
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This made 20 muffins with my blue scoop. I made a few small changes. I used 2 tsp of cinnamon for more flavor. I used half a cup unsweetened apple sauce and a half a cup of oil to make them a bit healthier. I reduced the white sugar to 1 1/2 cups but still found the, a bit too sweet. I shaved the apples instead of cutting them.
I think extra cinnamon would totally enhance the flavor!!
I really liked these muffins, but I have a few points. First I had double acting baking powder and based on other recipes I cut the amount tequested in half (caused no problems). Second you did not mention the TYPE of Apple’s to use; so I chose to use Granny Smith. I have to tell you since the batter is kind of sweet, everyone (and me) thought that little pop of tartness was PERFECT for these muffins. But I did have two issues, the batter was SO THICK the only way to mix the apples in was by hand. The last thing: although they came out like yours they didn’t have that ‘mushroom top”. But not a big deal, to be honest with such a thick batter I don’t think k it’s possible. Just wanted to tell you the muffins were great easy especially for a novice Baker!🔪
Thank you! I personally don’t love Granny Smith apples but agree with the sweetness of the muffins they would be a good choice. Yes, these don’t have a big dome top. But they taste great!
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I made these today and they were a hit. The thing that happened though, that really confused me (as to the positive outcome!) is that instead of reading baking SODA, I read, and added, baking POWDER! I didnt even notice until I was looking over the recipe hours later. They were still splendid, I cant imagine how they will be if I actually do the recipe right! @9@
Glad to know it works with either.
These muffins were a HUGE hit in my household! As many of you said, I used 1/2 c of unsweetened applesauce and 1/2 c of oil and I also used 1 1/2 c sugar and found the muffins to be sweetened perfectly. I also used half whole wheat flour and half regular and they came out great! I did mix the brown sugar with a small amount (2 tbsp) of softened butter and added about 1/2 tsp of cinnamon for the topping. They were DELICIOUS! I will definitely be making these again!
Thanks for the feedback. Love your changes!
I made these and they fell in the middle. I even baked them a bit longer than the recipe said, so I don’t think they were under-baked. They spread out more than the ones in your pictures, and the tops fell apart when I took them out of the muffin pan. I wondered if I should have put less batter in each muffin cup (I made 18 muffins). I followed the recipe. I used yellow delicious apples and I’m wondering if a sweeter Apple has a higher moisture content? Anyway, despite their less-than-blogworthy appearance, they tasted wonderful and I will definitely try making them again!
Oh shoot. I’m not sure what went wrong? Hopefully they work out better next time.
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These are amazing!!!
Thank yoU!
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love these muffins baked them 2 days in a row taking them to RED HATS tonight for our CHRISTMAS gathering.
Yay!!! Glad you love them.
When our high school robotics team had A LOT of leftover McIntosh apples following their first weekend of competition this year, I was asked to make them into apple muffins for the 2nd weekend of competition (in hopes the kids would be more interested in eating muffins than fruit). I liked this recipe because it looked simple and had a high amount of apples in it. So, I made the recipe x3! I used my apple peeler/corer/slicer and then diced the apples to prep them quickly. After the first batch nearly broke my levered scoop because it was so stiff, I started adding 1/4 cup milk. Other than that the only change I made was to swap out 1/2 cup oil for unsweetened applesauce. I froze all the cooled muffins in a single layer on cookie sheets and then moved them into single layers in plastic containers. For the competition, I took the muffins from my freezer in the morning and by the time morning snack time rolled around they were ready to eat. The kids LOVED them! I didn’t have any leftovers!! ….And now by request I’m in the process of making this recipe x3 again for the 3rd weekend of competition!!!
P.S. I am finding each batch makes 23 regular sized muffins.
Oh wow! You are amazing and I bet the kids love you!
My husband told me he didn’t like apple muffins. But, apparently these are the exception. He just kept saying, “These are really good muffins.” I did change the oil to butter, just because I I was out of oil.
Glad he liked them!
These Apple Muffins were delicious and earned many positive comments from all who tried them. I’m wondering if you’ve ever tried to make a Apple Cake out of the batter instead of muffins? If so, what size pan did you use? Thank you.
I’ve made these twice, only jumbo sized using 1/2 brown sugar and 1/2 white sugar, excellent and freeze well and I was thinking the same thing about a cake, I think a bundt would work with this recipe
I haven’t made a cake out of it but I think it would be good.
I made this recipe using a standard bundt pan cooked it about an hour, but start with a shorter time since every oven is different and just keeping testing for doneness with a wooden skewer, and check in several different areas of the cake. One thing though, with the bundt pan is that since you have the sugar on top, after you turn the cake out of the bundt pan you have to flip it back over so that the sugar will be on top
I made these gluten free! Instead of 3 cups flour, I used 2 cups almond meal and 2 cups GF flour. ialso added one egg and switched the oil out of applesauce. They are Awesome!
Thank you!
Wow! So these totally did not work for me. I wish I could post a picture. They totally sank in he middle and fell over the edge. I’m so sad I wasted 3 of my good apples I just picked yesterday. Any thoughts as to what went wrong? I checked my ingredients and directions and i did e earthing exactly as written. I’ve never had a recipe do this to me before.
Usually when they sink they were not cooked long enough. Every oven is different and that could have been the case.
Mine didn’t fluff up either and I’ve made them twice now. They taste really good and are fully cooked. Not sure what it needs.
I have made these three times and once as a bundt cake (note: I use half brown sugar and half white sugar and I sift my ingredients, sorry I’m a Martha Stewart geek) and the only time they did stay risen is when I made them in a jumbo muffin pan and filled them to the top, maybe because the batter is so heavy it needs the muffin tin sides to support, anyway, even though they didn’t rise I fully cooked them until my wooden skewer came out clean and the taste was the same as the others that weren’t flat.
correction, the only time they DIDN”T rise fully was when I used the jumbo muffin tin and filled them to the top.
Thanks for your feedback!
I really wanted muffins this morning, and these sounded so very tasty…..and they were!! I did modify things a bit. I halved the recipe, and it made 6 jumbo muffins. I used self rising flour because I was out of all purpose. I filled the jumbo cups 1/2 to 3/4 full and baked for aboutique 30 minutes. Awesome with a cup of coffee this morning!
Thank you!
I used olive oil because it was all I had- was it supposed to be veg oil? Anyway they turned out great! Next time I will sub oil for applesauce like a few others have done. A definite hit here though!
Olive oil is a lot heavier than vegetable oil but if you liked them, great!
These muffins were on the saltier side but still delicious. Next time I make them I’ll probably cut the salt in half. This is all personal preference of course and I still enjoyed the muffins. The batter was very thick – basically a thick crumbly dough – so I was worried I did something wrong and they were going to turn out horribly (I rarely bake) but they turned out just fine. They didn’t rise much so you can probably fill the cups to the top. I don’t know what kind of apples I used but they had red and green skin and were on the mushier side and about to become unusable. I really don’t think it matters what kind of apple you use for this recipe.
Why did my batter batter come out like cookie dough? I followed the recipe …..
I love your muffins. Made them for the first time today. The only change that I made was to add a few chopped pecans. I think that people should really look at your warning about the thick batter. My hand mixer wasn’t strong enough to mix it. I will surely be making it again.
I put chocolate chips in them too, but either way these are some good-a** f***in muffins.
Hahaha.
I made these and my family just adored them. I loved them and will be making more
Thank you! I love hearing that.
Love these! Use two cups ww flour and one cup regular, 1 cup sugar and 2 tsp cinnamon. Also subbed half oil with applesauce like other readers suggested. So yummy and a kid favourite!
Love your subs! I’ll have to try.
I’ve made these muffins many times, in fact my family has started practically demanding them! I recently added caramel bits with the apples and it really adds an amazing depth of flavor. I mean who doesn’t love caramel with apples!
Ooh I bet caramel bits are amazing.
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These are amazing minus the cinnamon. I used the recipe with Mango and apple chunks and they were to die for. Many thanks.
Ooh mango sounds delicious!
These muffins are amazing! So tasty and moist. I cut the sugar by a quarter cup and followed the rest just as it was. Thank you
You can definitely get away with less sugar.
Christy, I love you! I made these for the kids and they absolutely loved them
Thank you! That makes me happy.
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Batter was just way TOO thick so I added a cup of milk to it and they came out awesome! Nice and moist!!! I also added about a half a cup of walnuts to the batter and it was a hit! Does not need more cinnamon as I’ve noticed others added more….would make it too overpowering. Will make these again, but next time going to try 1/2 c. applesauce and 1/2 c. oil instead of the full cup of oil.
Yes it’s definitely thick but I promise ti all works out.
Great and EASY recipe! Only thing I did was use 2 cups of apples and chop them a bit larger, and bake for closer to 26 minutes rather than 20-24. I also used sugar in the raw which provided for a nice crunch! 🙂 Thanks!
OOh sounds delicious!
I tried it it’s very delicious and easy to make
Glad you liked them.
Wow… I have been testing out a lot of muffin recipies lately and these are terrific. Probably the best recipe I have found. Thank you!
So good hearing that.
I wanted a healthier version so I swapped the oil for 1/4 coconut oil and 3/4 applesauce and 1/2 cup coconut sugar and 2/3 cup organic honey. I used 2 tsp cinnamon and 1/2 tsp allspice. I also added 1 cup chopped pecans and 1 cup shredded coconut for extra fiber and flavor. These muffins are awesome!
Awesome to hear that.
I made these with 1c white sugar 1/2c brown sugar in the batter, I also used two snack cup applesauce cinnamon flavor (2/3c approx.) ,along with 1/2c vegetable oil. I added 1&1/2 tsp pumpkin pie spice instead of plain cinnamon, added 1/2-3/4c chopped pecans, and they are awesome. The extra bit of applesauce made the batter more manageable to stir. I used my cookie scoop and put two scoops in each cup of my tall silicone muffin pans baked 20-22mins til skewer came out clean with only crumbs. 1-1/2 scoops on my shallow Teflon pans cooked them 18-20 min til toothpick came out with only crumbs on it. These are quite adjustable to your liking. Also used baking powder instead of baking soda as suggested in comments they’re light and airy with great apple flavor, perfect for fall! Love the brown sugar crunch on top, reminds me of Carmel apples. Thanks! 👍🏽
Wow. Lots of changes but I’m glad they turned out.
All I can say is…Wow! I used haralson apples that a friend gave me and they turned out delicious. I am not a fan of Apple pie etc. Too much Apple, so I was thinking I would not like these, but they are a perfect ratio of Apple, cinnamon, brown sugar. I’m in love.
So glad they turned out.
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This is by far my favorite of all the apple muffin recipes I’ve tried. For my topping, I make a struesel mix before I put it in the oven and after it’s out I pour a maple glaze on top. They’re similar to the apple mapple muffins Costco used to make, just more moist.
I would love a streusel on top!
I will NEVER make these again! I have been baking for nearly 60 years; and, I have to say this is the worst batter I have EVER worked with! Thick, you say? More like Concrete! To me, you took an apple cake recipe and used it for muffins. At least with the apple cake, once you have made it, you pour it in one pan. Working with this batter was a nightmare. They are in the oven right now; but, no matter how good they might be, I will not try this again.
Lynne,
How did they turn out? It’s definitely not a traditional batter but I promise they have 250 good reviews for a reason.
Excellent. Will probably make for Thanksgiving. I used only 1 1/2 cup sugar and plenty sweet. Could go with even less sugar.
You could definitely go with less!
I just came across this recipe and decided to give it a try. We got a handful of apples from our tree this year, but they weren’t really in good enough shape to just eat. I made a double batch, used 2 eggs and 1/2 c applesauce, (next time I will use the eggs and replace part of the oil instead), and instead of 6 cups of white flour, I used 2 cups flour, 2 cups whole wheat, and 2 cups coconut flour. I also used 1 cup white sugar, brown sugar and stevia. Then I trimmed the good parts off the apples and mixed them in. I don’t really like chunks of apples and my kids are super picky, but these were good! Thank you!
So glad you liked them.
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Good taste but pretty dense for a muffin, in my opinion. I would reduce the amount of sugar as well, very sweet. Overall not bad
These were absolutely stellar! All of my friends loved them! I will be making these again soon, they’re so so good! At first I thought the batter was a little thick, but it turned out fine. Thank you so much, have a good day!
The batter is thick but it turns out.
Made these
Tonight with only slightly less sugar . Thanks for a delicious recipe!!!! My parents and my husband loved them!
So glad you liked it!
great
delicious
excellent
THE
best!!!!!!
So glad you approve!
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Just took out of the oven and they look and smell beautiful. I appreciate the simplicity of the recipe. I frequently make the shrimp enchiladas and blueberry cream cheese croissants from this site, so I anticipate another keeper. I added some ground flaxseed as I do most muffin and cookie recipes.