Apple Muffins

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.

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.

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.

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.

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