The smell of Apple Muffins is like a tight hug from a good friend wearing the softest sweater and offering you a steaming mug of your favourite hot drink. They’re that cozy. Soft, moist and tender – you’re going to love them!
Why Do These Apple Muffins Taste So Good?
I pack most of my muffins with fruit and these are no exception. Chunks of apple generously stud the batter, making them more breakfast and less poorly-disguised cupcake. These Apple muffins taste divine because they strike a balance between sweet, spicy, and moist:
- Spice infusion: The cinnamon and nutmeg used in the batter bring warmth and depth to the flavor profile, making the muffins incredibly aromatic.
- Moisture & richness: The combination of buttermilk, vegetable oil, and egg ensures a moist crumb that’s irresistibly tender.
- Natural sweetness: The chopped apples not only provide texture but also add natural sweetness, reducing the need for extra sugar.
- Optional toppings: A thin apple slice and a sprinkle of cinnamon on top can add an additional layer of flavor and sophistication.
Grab These Tools
To make these apple muffins, you’ll need a few basic kitchen items:
- Muffin tin: Essential for shaping and baking the muffins.
- Paper liners or non-stick spray: To ensure your muffins come out of the tin easily.
- Two mixing bowls: One for dry ingredients and one for wet.
- Whisk: For mixing ingredients thoroughly.
- Rubber spatula: Helpful for folding in the chopped apples without overmixing.
- Measuring cups and spoons: For accurate ingredient portions.
How to Make Apple Muffins: Easy Step-by-Step Directions
Making these apple muffins is simple if you follow these steps:
- Preheat oven: Make sure your oven reaches the desired temperature of 400 degrees F, setting the stage for even baking.
- Prepare the muffin tin: Either line it with paper liners or grease it well to ensure easy removal of muffins.
- Whisk dry ingredients: In a large bowl, combine all the dry elements like flour, sugar, and spices, setting the foundation for your batter.
- Combine wet ingredients: In a separate bowl, mix the oil, egg, and buttermilk, which will create the moist crumb of the muffins.
- Merge dry and wet: Fold the wet mixture into the dry one, being cautious not to overmix.
- Add apples: Fold in the chopped apples last to distribute them evenly in the batter.
- Fill and bake: Distribute the batter among the muffin cups and add optional toppings. Bake until golden brown and a test skewer comes out clean.
Make Ahead and Storage
Storing and making these muffins ahead of time is a breeze:
- Freeze batter: You can prepare the batter and freeze it in individual portions for quick weekday breakfasts.
- Store baked muffins: Keep them in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.
- Reheat and serve: A quick stint in the microwave or oven will revive their texture and aroma.
Notes, Pro Tips, and Science-Based Secrets
Here are some insider tips to get the best out of this recipe:
- Apple choice: Go for tart apples like Granny Smith for a flavor contrast, or a sweeter apple like Honeycrisp for added sweetness.
- Spice variations: Consider adding cardamom or allspice for an extra kick.
- Avoid overmixing: Overmixing the batter can lead to tougher muffins, so stop as soon as the ingredients are just combined.
- Testing doneness: Insert a toothpick or skewer into a muffin; if it comes out clean or with just a few crumbs, the muffins are done.
How to Serve This Apple Muffin Recipe
These apple muffins are highly versatile when it comes to serving:
- Warm or room temperature: Serve them warm for that fresh-out-of-the-oven experience, or let them cool to room temperature for a snack later on.
- Butter or cream cheese: Spread a little butter or cream cheese for extra richness.
- Beverage pairing: These muffins go excellently with a cup of coffee or a glass of cold milk.
- Add a fruit salad: A light fruit salad can balance the richness of the muffins and make for a complete breakfast.
Some commonly asked questions to ensure your apple muffins turn out perfectly:
- Can I use whole wheat flour?: Yes, but I recommend only partially swapping in whole wheat or it may result in denser, dry muffins. 1/2 cup of whole wheat flour should be fine.
- What can replace buttermilk?: A mixture of milk and vinegar can serve as a buttermilk substitute.
- How can I make these muffins vegan?: Substitute the egg with a flaxseed egg and use plant-based milk instead of buttermilk.
- Can I add nuts?: Chopped walnuts or pecans can add a delightful crunch.
- How should I store leftovers?: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp kosher salt
- ½ cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 ½ cup peeled chopped apple (from 1 large or 2 medium)
- Thinly sliced apple plus a dusting of cinnamon for topping (optional)
- Preheat oven to 400 degrees F. Prepare a 12-cup muffin tin by lining with paper liners or greasing well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, egg and buttermilk. Add to dry ingredients and gently incorporate using a rubber spatula until about 80% combined. Fold in chopped apple to finish combining. (You don’t ever want to over-stir muffins or they’ll be tough).
- Divide batter among muffin cups and top with apple slices and a dusting of cinnamon, if desired. Bake for 20-22 minutes, until golden brown and tops spring back when lightly touched. Transfer to wire racks to cool.
Last Updated on August 31, 2023 by Jennifer Pallian BSc, RD