Foolproof Apple Muffins are moist, delicious, and so easy to make!
Muffins are one of the first things I remember baking as a kid, and when my own now-teens were little, baking muffins was a fun way to get them busy in the kitchen. Even if you’re not a baker, muffins are doable! They’re pretty hard to mess up, and you don’t need any fancy equipment (well, unless you consider a muffin tin fancy, but you can buy one at the grocery store).
Apple muffins are a great way to use up those apples in your kitchen that may be a little past their prime. The applesauce in this recipe does double duty: it helps to boost the apple flavor, plus it is a healthy oil substitute, keeping the texture of these muffins nice and moist.
You will love apple muffins because they use everyday, accessible ingredients and are super easy to make. Even if you’re not a “from-scratch” kind of baker, apple muffins will turn out great every time. Apple muffins taste great in the fall with a cup of hot tea or cider, but really, you can enjoy them year-round. For instance, they’re great to have on hand in your freezer as an easy grab-and-go breakfast.
What apple variety is best for apple muffins?
You can use any number of varieties. What you want for these muffins are apples that hold their shape when baked and have a nice, vibrant flavor. For instance, Granny Smith, Honeycrisp, Fuji, or Pink Lady all work really well and are generally easy to find year-round.
How do I store leftovers?
Once the apple muffins have cooled completely on the wire rack, transfer them to a resealable bag, and they will keep on the countertop at room temperature for 3-4 days. You can also refrigerate them if you prefer, but the texture will become dense in the refrigerator. Apple muffins freeze beautifully. Simply place them in an airtight container (or resealable freezer bag), and you can freeze them for up to 3 months. If you want a grab-and-go breakfast, just grab it straight out of the freezer, and a single muffin will thaw quickly at room temperature.
Serving suggestions
Apple muffins are great for breakfast or brunch. Serve them alongside a hearty main like Crock-Pot Breakfast Casserole or Healthy Baked Oatmeal. For that extra special touch, split them and spread with homemade Whipped Butter. If you’re enjoying them during the week as breakfast on the go, consider pairing them with a Make-Ahead Smoothie. Apple muffins also make a great after-school or bedtime snack with a nice cold glass of milk!
Apple Muffins
Ingredients
- 2 cups + 1 tablespoon all-purpose flour divided
- 1 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 teaspoons ground cinnamon
- 1 3/4 cups diced apples peeled and cored
- 1/2 cup unsalted butter softened
- 1/4 cup applesauce
- 1 large egg
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- Raw sugar for sprinkling
Instructions
- Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the 2 cups flour, the sugar, baking powder, salt, and cinnamon. In a separate bowl, coat the apples with 1 tablespoon of flour.
- In another bowl, whisk together the butter, applesauce, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the coated apples until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the tops of the muffins with raw sugar.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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