Apple Muffins

5 from 1 vote
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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.
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.


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.

Other Favorite Apple Treats

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5 from 1 vote

Apple Muffins

These fluffy, moist apple muffins are such a treat for breakfast or afternoon tea. Packed with apple chunks and topped with a dusting of cinnamon.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12


  • 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)
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  • 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.


Calories: 226kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 338mg | Potassium: 90mg | Fiber: 2g | Sugar: 15g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Abbey says:

    5 stars
    These apple muffins are a hit with my kids. I’ve been playing around with using different types of apples for a variety of flavors and textures. Do you have a favorite apple variety that you think works best in this recipe, or any other fruit additions that could complement the cinnamon flavor?

    1. Jennifer Pallian BSc, RD says:

      Hi Abbey, Granny Smith apples are my favorite for baking because they hold their shape and have a very pronounced green apple flavor and tartness. Pears would also work well as an alternative!

  2. Cheryl says:

    This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

  3. christine says:

    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 🙂

  4. Liz says:

    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!

  5. BB'sCulinaryJourney says:

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

  6. Your Newest Fan says:

    What type of apple would you choose?

  7. Guest says:

    I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

  8. Vicky says:

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

  9. Jennifer Pallian says:

    You can use allspice instead.

  10. Heather Boersma says:

    If I don’t have five spice, is there something i can replace it with?