Apple Muffins

star rating (84) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

These moist, tender muffins, studded with fresh apple and sporting a crown of crunchy brown sugar, will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack.

Apple Muffins

star rating (84) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 08/21/2013

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar, divided
  • 1 large egg
  • 1 cup buttermilk; or 1 cup plain (not Greek-style) yogurt; or 3/4 cup Greek-style yogurt + 1/4 cup milk
  • 1 cup (4 ounces) King Arthur White Whole Wheat Flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 cups peeled, cored, and chopped apples; about 2 large apples, about 3/4 pound whole apples

Directions

1) Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with papers and grease the insides of the papers.

2) Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy.

3) Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.

4) Gently mix in the buttermilk or yogurt.

5) Stir in the flours, baking powder, baking soda, salt, and cinnamon.

6) Fold in the chopped apples.

7) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top.

8) Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9) Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin Servings Per Batch: 12 Amount Per Serving: Calories: 250 Calories from Fat: 80 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 35mg Sodium: 220mg Total Carbohydrate: 40g Dietary Fiber: 2g Sugars: 25g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/02/2015
  • Tamzilla from New England
  • Excellent recipe! Light, moist muffins, not at all heavy or 'eggy'. I followed the recipe using Cabot vanilla Greek yogurt (what I had on hand) and added 1/8 t. Clove and a sprinkle of nutmeg since my daughter asked for Spice cake muffins. No need to oil muffin papers. These are great!
  • star rating 03/08/2015
  • Sandi from Kennesaw, GA
  • Really nice recipe but since the instructions did not specify how high to fill each muffin cup, I was cautious and only filled each one 2/3 full. I ended up with a batch of 18 muffins. I didn't want to risk that if I filled them higher, that they would overflow and collapse, which can happen with cupcake batter.
  • star rating 02/28/2015
  • Lacemaker427 from KAF Community
  • With a couple of changes, this recipe changed from 4 stars to 5: - I intensified the apple flavor by adding 1/4 C Boiled Cider in place of 1/4 C of buttermilk. - I used only whole wheat flour rather than a mixture -- we like the texture better. I used muffin papers that I sprayed with canola oil (using my oil in my pump sprayer, thus removing the odd chemicals in the manufactured product, and it's cheaper too!).
    Thanks for sharing your 5-star version of this recipe. We commend the efforts you go through to reduce your exposure to chemicals. It's better for the environment too to use a manually-pumped oil! Everyone is made happy with apple muffins made like that. Good luck and happy baking! --Kye@KAF
  • star rating 02/09/2015
  • Amanda from Plymouth, MA
  • These muffins were really good. I added some vanilla and a little pumpkin pie spice and reduced the sugar. I had more apples to use up so I put extra which wasn't necessary but in any case they came out delicious. I will definitely make them again. :)
  • star rating 11/22/2014
  • from
  • These are my families favorite fall muffin! Super moist and delicious. I don't add the sugur on top usually, but either way they are perfect.
  • star rating 11/20/2014
  • Liz from VA
  • The muffins weren't bad, but not sure I would make them again unless I bumped up the spices. Sort of "blah" as written, and in fact, I had added 1/4 tsp apple pie spice. I used a 1/4 cup scoop and got 16 muffins, and they were done in 18-19 minutes. It's an easy recipe to make, so would be good in a pinch, but for muffins that are "the bomb," I can heartily recommend the thanksgiving muffins.
  • star rating 10/17/2014
  • Tami from Beaverton, OR
  • I thought this was a delicious recipe. It's just the right amount of sweetness for regular sized cupcakes with the topping. However, I did make a few jumbo cupcakes and wished that I had a sweeter batter - the topping wasn't enough to carry the sweetness through to every bite. It may have had to do with the type of apple I used (Tango)- I'm going to try it next time with a sweeter apple. I made the following changes to the recipe: I used all unbleached a/p flour; , I alternated the flour mix and buttermilk as others suggested; and I saved a little of the flour mixture to coat my apples to make sure they didn't sink in the baking process. This is definitely a keeper!
  • star rating 10/04/2014
  • Pam from San Jose, CA
  • Tasty muffins, especially great for apple season. I've used both strawberry and peach yogurt (whatever I had in the fridge) and it worked fine. I also added 1 tsp of hard apple cider. Crowd favorite. Definitely plan to make these again!
  • star rating 10/02/2014
  • JLH from Harleysville, Pa
  • Quick, easy, moist, and a delicious use of the fresh apples available at this time of the year. The recipe does invite some tinkering, but is great as is.
  • star rating 09/17/2014
  • Linda from Lake Hughes, CA
  • Delicious! This will be my go to apple muffin recipe. I made just as written except less brown sugar on top and everyone loved them. Great after school snack too!
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