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!

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.

Psst. If you love these fall flavors you must try my super-soft Pumpkin Zucchini Muffins and ultimate moist Pumpkin Bread recipes next!

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.
Apple Muffins in a muffin tin.

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.
Apple muffins on a plate served with coffee.

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.

FAQ

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.

Apple Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Breakfast
American
Keyword Apple Muffins

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 226kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 16mgSodium: 338mgPotassium: 90mgFiber: 2gSugar: 15gVitamin A: 89IUVitamin C: 3mgCalcium: 88mgIron: 1mg
Keyword Apple Muffins

Last Updated on August 31, 2023 by Jennifer Pallian BSc, RD

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Your Newest Fan
Your Newest Fan
11 years ago

What type of apple would you choose?

Liz
Liz
11 years ago

Made this soup for dinner tonight, with your grilled apple & cheddar cheese sandwiches on the side. Perfect soup & sandwich combo for this time of year… especially for those of us with apple stash to work through. Thanks so much!

leaf
leaf
11 years ago

I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

Vicky
Vicky
11 years ago

Really want to try this at home! Looks and Sounds Delish

BB'sCulinaryJourney
11 years ago

That looks so delicious and comforting. I bet it smells heavenly 🙂

christine
christine
11 years ago

This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it 🙂

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