Apple Muffins
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 a tasty breakfast. If you want to make a healthy version of these apple muffins, replace the oil with applesauce.
APPLE MUFFINS
They are so easy. I literally had them in the oven in under 10 minutes. We sat down to watch television and I handed John a warm muffin.
He semi-shouted “Wow.”
I quickly scanned the TV to see what I had missed.
“No…the muffins. They’re really good.“
EASY APPLE MUFFINS
Green apples are often used in baking because their slightly tart flavor offsets the sweetness of the baked goods.
You want the apples diced fairly small so they cook while baking.
SHOULD THE BATTER BE THIS THICK?
Yes! When you’re mixing it, it will be the texture of cookie dough and when you add in the apples the moisture from the apples will thin it out a tiny bit. It should still be really thick though.
Fill the muffin tins 3/4 of the way full. The muffins will rise a little but not a ton.
Sprinkle with brown sugar before baking.
The brown sugar crystalizes and makes a nice crunchy topping.
I wish you could see how incredibly moist these are.
HEALTHY OPTIONS
There are a couple of tweaks you can make to these muffins if you want make them a little healthier.
- You can reduce the sugar from two cups to 1 1/2 cups.
- This recipe calls for 1 cup of oil. For the healthier option, replace 1/2 the oil with applesauce.
HOW TO MAKE APPLE MUFFINS
- Preheat oven to 350 degrees and line muffin pan with paper liners.
- Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon\. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
- Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.
- Bake at 350 degrees for 20-24 minutes.
OTHER BREAKFAST MUFFINS:
- Pumpkin Cream Cheese Muffins
- Blueberry Lemon Muffins
- Banana Crumb Muffins
- Apple Butter
- Blueberry Croissant Puff
- Apple Streusel Coffee Cake
- Apple Crisp Cream Danish
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.
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
Preheat oven to 350 degrees and line muffin pan with 18 paper liners.
With a mixer, cream together sugar, eggs, oil, and vanilla. The mixture should be a pale yellow.
In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick almost like the texture of cookie dough. Mix in the diced apples. The dough will loosen up a bit when the apples are mixed in.
Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle each muffin top generously with brown sugar.
- Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.
Recipe Notes
NUTRITIONAL INFO: This is calculated without the brown sugar topping since that varies.
Source: Marissa Pinon
These were perfect as 6 jumbo muffins and 6 mini muffins in a cast iron muffin pan
Spectacular!! How do I warm them??
You can just heat them in the microwave.
I also made a few changes to the recipe. I added a bit of Greek yogurt and used melted butter instead of oil. I used light brown sugar instead of white, and sprinkled the brown sugar and spice (cinnamon and nutmeg) on the apples to draw out the juice for a while before I added them. Sprinkled tops with dark muscovado sugar. Did not add vanilla. Used 1/3 white whole wheat flour, 2/3 regular flour. Added about a tablespoon of wheat germ.
Holy shit. I baked something successfully without almost unintentionally poisoning my family. And it was tasty too. Thanks for sharing. I’ll probably be making these monthly from here on out.
Haha glad you had success!
These came out great, but only because I made adjustments. The batter was way to thick so I added in about 4 tablespoons of melted butter and a little bit of milk ( if I had to guess the measurement I’d say maybe 1/16 cup). The batter was still very thick, but it finally looked like actual muffin mix instead of a clump of dough. I put 1-2 spoonfuls of batter into each muffin serving using a regular dinner spoon. DELICIOUS!! My family loved it and I will definitely be making these again (but I’ll probably use a little less flour too). ❤️
Thanks for the feedback!
These are the best muffins ever! I reduced the sugar and left off the brown sugar and they are still amazing. I was also concerned when I was making them because the batter was so dry, it almost crumbly but they were moist and held together just fine when they were done. These also freeze really well. I’m making them again today.
Glad you liked them!
Oh my gosh. Was looking for a recipe to use my apples so they wouldn’t go to waste. So glad I found this one. I bake rarely so followed this to a tee. Delicious! So good! Thank you! I’m looking forward to trying some of your other recipes.
You are welcome! So happy to hear that.
I made these muffins today and they were the best ever. Followed your recipe exactly (with reduced sugar) and the muffins were moist, fluffy and delicious. Perfect flavour and texture. This will be my go-to recipe from now on. Thanks a bunch!
Thank you!
I just made the recipe. The dough was so thick that All the flour could not mix in and it was almost impossible to mix in the apples. I added it a bit more oil but it did not solve the problem.
Once you stir in the apples the dough loosens up I promise.
I also had perfect results with this recipe. Make sure you put in 3 cups of apples. I mixed it with my hands, which may have helped!
I needed to add 1 cup of buttermilk because mix wouldn’t moisten and was too thick.
I added chopped walnuts and cinammon sugar to the tops before baking. Lrss sugar too mixing light brown and white because we are eating more mindfully.
Great flavor and easy!
The dough loosens up when you add the apples. Had you added the apples yet?
I tried this recipe but also switched up the baking soda to baking powder, doubled the cinnamon and didn’t measure my chopped apple so it was a lot more I think! Anyway there was so much apple in the mix but it still turned out wonderful. I also left them in the oven a bit longer than it said (and I was on a phonecall so forgot for an extra 10 minutes!) and voila, they looked a bit crunchy but boy were they a hit! So cooking them longer than indicated and much more apple created a different product, almost like a muffin/cookie crunch. I am making them again today!
Sounds delicious! Thank you Angela.
Great recipe we loved them
Thank you Mari!
These were outstanding! I used a cup of sugar and a half cup of brown sugar (as I ran out of white sugar) and it was a very tender and moist muffin. They were actually even better the next day after placing in an airtight container. This one is a winner!
Thank you Melanie!
So I made these muffins twice. The first time I followed the muffin recipe to a T (I opted to make a streusel vs. the brown sugar to cut out some of the sweetness). The muffins did not bake up in the center. The looked like a cake that falls when you open the oven on it before it’s done baking. I run an Airbnb & my guests absolutely loved the flavors & said they were amazing. I decided to try the recipe again today, this time I substituted baking powder for the baking soda! I made the same streusel topping). The muffins baked perfectly! Definitely Instagram worthy vs. the first attempt. Will definitely make these again making that change! ☺️
Okay! Good to know. thank you for the tip.
These Apple Muffins were fantastic!!! I did tweek a lil bit. I used 1/2 cup sugar instead of 2 cups recipe called for. I didnt brown sugar on top. My mixture was really really thick and after cooking / cooling 1st batch kinda fell apart in the muffin liner but tasted fantastic with only using 1/2 cup sugar. I did add some honey and 2 T of water for 2nd batch to thin out just a bit and that did the trick! WILL make again !
Glad they worked with all of the changes.
Oh and also I didn’t add the brown sugar on top because of how sweet they were already.
These were really good, it took about 23 minutes. I do have to say that I think that the sugar content was too much and should be halved. It was more of a dessert item instead of breakfast muffin taste.
Sorry! Guess we like them sweet!
These muffins were a hit in my household! The kids were fighting over them & my hubby actually told me that they were the best muffins he’s ever had in his whole life – wow!☺ Very moist & we love the crunchy brown sugar topping. How many calories per muffin? Can you please provide the nutrition facts? Thanks so much!❤
I will add them! And thank you!
Just made this and it turned out so good! (And I am no expert baker. Definitely took me more than 10 min and I made a huge mess!) I basically followed the instructions exactly except did 1.5c sugar instead of 2c. I also used my Ninja chopper to dice very finely because I have little kids and thought they might be picky about “chunks.” Really delicious!
Glad you liked it. I can cook blindfolded so you’re right I should probably add time to the prep!
I made this recipe for the first time today. They are delicious and super moist and we love the crunchiness with the brown sugar on top. I used 1.5 cups sugar and Cortland apples. Will definitely make them again and again. We have coffee klatch with friends every Saturday morning and take turns making goodies each week. I can’t wait to make this recipe for them. I know it will be a hit. 🙂
Thanks Patricia! I’m glad you enjoyed them.