Sugar and spice, and everything nice, that’s what these apple muffins are made of.
Using white and whole wheat flour, this apple cinnamon muffins recipe is packed with flavor and smells as delicious as apple pie.
- Warm and sweet with a touch of spice.These muffins are very comforting.
- Apple adds a fresh, sweet and fruity flavor that is irresistible.
- There are shades of buttery richness, making them moist and tender.
- A light touch of lemon adds a bright and lemony flavor.
What you will need for apple muffins
- Apples: Choose apples that are tart and firm, such as Granny Smiths. Other great options include Pink Lady, Honeycrisp or Fuji.
PRO TIP: You don’t need to peel the apples, but I prefer the texture of peeled apples. - Flour: I use a combination of all-purpose flour and whole wheat flour in this recipe. You can use just all-purpose flour if you prefer.
- Sugar: Brown and white sugar add sweetness and give these muffins the perfect texture.
- Baking soda: Baking soda helps muffins rise.
- Spices: I love the fragrant combination of cinnamon and apples. buy a store-bought apple spice or try this homemade apple pie spice, which can be used all fall in baked oatmeal or apple crumble.
- Butter: I use unsalted butter; If I use salted butter, omit the butter in the recipe.
How to make apple muffins
- prepare apples (recipe below).
- Beat the dry ingredients. Add the apple pieces and stir.
- Mix the wet ingredients in another bowl. Add the dry mixture.
- Mix. Add to muffin cups. Bake.
Keep muffins fresh
Store apple muffins at room temperature or in the refrigerator in a covered container for up to a week. Enjoy them as is or microwave them if you wish.
Freeze the muffins on a baking sheet to prevent them from sticking. Transfer them to a resealable bag and freeze for up to 3 months.
More amazing muffins
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apple muffins
Moist and sweet apple muffins have all the perfect flavors of fall.
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Preheat oven to 375°F. Line a muffin pan with muffin liners.
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Peel the apples and cut them into ½-inch pieces.
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In a large bowl, combine the flour, whole wheat flour, baking soda, apple pie spice, and salt. Whisk to combine. Add the apples and toss gently to coat. Set aside.
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In a medium bowl, beat the egg, milk, melted butter, lemon juice, vanilla, brown sugar, and white sugar.
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Add the wet mixture to the flour mixture and mix with a spoon until combined.
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Divide over muffin wells.
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Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool on a rack.
Leftovers will keep in an airtight container in the refrigerator for 1 week and in the freezer for 3 months.
Calories: 248 | Carbohydrates: 40gram | Protein: 4gram | Fat: 9gram | Saturated fats: 5gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 2gram | Trans fats: 0.3gram | Cholesterol: 35mg | Sodium: 206mg | Potassium: 120mg | Fiber: 2gram | Sugar: 21gram | Vitamin A: 310UI | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Muffins Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
