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Sugar and spice, and everything nice, that’s what these apple muffins are made of.
With both white and whole wheat flour, this apple cinnamon muffin recipe is packed with flavor and they smell as delicious as apple pie.
- Warm and sweet with a hint of spice, these muffins are so comforting.
- Apple adds a fresh, sweet, and fruity flavor that is irresistible.
- There are undertones of buttery richness, making them moist and tender.
- A slight touch of lemon adds a bright and lemony flavor.
What You’ll 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: Peeling the apples isn’t necessary however I do prefer the texture with peeled apples. - Flour: I use a combination of all-purpose flour and whole wheat flour in this recipe. You can use only all-purpose flour if preferred.
- Sugar: Brown and white sugar add sweetness and give these muffins the perfect texture.
- Baking soda: Baking soda helps the 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 long in baked oatmeal or apple crumble.
- Butter: I use unsalted butter, if using salted, skip the butter in the recipe.
How to Make Apple Muffins
- Prepare apples (recipe below).
- Whisk dry ingredients. Add apple pieces and toss.
- Mix the wet ingredients in another bowl. Add the dry mixture.
- Mix. Add to muffin tins. Bake.
Keeping 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 warm them in the microwave if desired.
Freeze muffins on a sheet pan to prevent them from sticking together. Transfer them to a zippered bag and freeze for up to 3 months.
More Amazing Muffins
Did you make these Apple Muffins? Leave us a rating and a comment below.
Apple Muffins
Moist and sweet apple muffins have all the perfect Fall flavors.
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Preheat the oven to 375°F. Line a muffin tin with muffin liners.
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Peel the apples and cut into ½-inch pieces.
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In a large bowl, combine flour, whole wheat flour, baking soda, apple pie spice, and salt. Whisk to combine. Add the apples and gently toss to coat. Set aside.
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In a medium bowl whisk 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 just until combined.
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Divide over the muffin wells.
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Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
Leftovers will keep in an airtight container in the refrigerator for 1 week and in the freezer for 3 months.
Calories: 248 | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 206mg | Potassium: 120mg | Fiber: 2g | Sugar: 21g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Muffins
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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