Apple Muffins
Apple Muffins are incredibly moist and full of cinnamon apple flavor. Super easy recipe to make and a great way to use up those fresh apples you have laying around. Add these cinnamon apple muffins to your “keeper” file because they are a tasty breakfast. For healthy apple muffins, replace the vegetable oil with applesauce.
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APPLE MUFFIN RECIPE
They are so easy. I literally had them in the oven in under 10 minutes. We sat down to watch television and I handed John a warm muffin.
He semi-shouted “Wow.”
I quickly scanned the TV to see what I had missed.
“No…the muffins. They’re really good.“
EASY APPLE MUFFINS
INGREDIENTS
- SUGAR
- EGGS – Room temperature eggs helps the muffin batter to be incorporated.
- OIL
- VANILLA
- ALL-PURPOSE FLOUR
- SALT
- BAKING SODA – Some people have complained that these do not rise enough so you could use baking powder if you like.
- CINNAMON
- APPLES
- BROWN SUGAR
WHAT KIND OF APPLES TO USE
Granny Smith apples are often used in baking because they are tart apples and helps offset the sweetness of the baked goods. You can definitely use any kind of apples: Even sweet apples like Honeycrisp apples, Gala apples, or Pink Lady apples will work as well.
You want the apple chunks fairly small so they cook while baking.
SHOULD THE MUFFIN BATTER BE THIS THICK?
Yes! When you’re mixing it, it will be the texture of cookie dough and when you fold in the apples the moisture from the apples will thin it out a tiny bit. It should still be really thick though.
Fill each of the prepared muffin cups 3/4 of the way full. The muffins will rise a little but not a ton. I always use an ice cream scoop to fill the tins.
Sprinkle the tops of the muffins with brown sugar before baking.
The brown sugar mixture crystallizes on top of the muffin and makes a nice crunchy topping. Sure you could have a streusel topping but this simple version is all the soft muffins need.
I wish you could see how incredibly moist these warm cinnamon tender muffins are.
HEALTHY OPTIONS
There are a couple of tweaks you can make to these muffins if you want make them a little healthier.
- You can reduce the sugar from two cups to 1 1/2 cups.
- This recipe calls for 1 cup of oil. For the healthy apple cinnamon muffins, replace 1/2 the oil with applesauce.
HOW TO MAKE APPLE MUFFINS
-
Preheat oven to 350 degrees and line muffin pan with paper liners.
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In a large mixing bowl, cream together sugar, eggs, oil, and vanilla extract with an electric mixer. Sift flour, baking soda, salt, and ground cinnamon. Add dry ingredients to the wet ingredients and stir until combined. The batter will be very thick. Add the diced apples.
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Fill the prepared muffin tins about 3/4 of the way full. Sprinkle with brown sugar crumb topping.
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Bake at 350 degrees for 20-24 minutes.
NUTS
You could add pecans or walnuts to the muffins if desired.
OTHER BREAKFAST RECIPES
- French Toast recipe
- Pumpkin Cream Cheese Muffins
- Blueberry Lemon Muffins
- Banana Crumb Muffins
- Blueberry Croissant Puff
OTHER APPLE RECIPES
- Apple Streusel Coffee Cake
- Apple Crisp Cream Danish
- Caramel Apple Cheesecake Bars
- Apple Crumble
- Apple Cider Cinnamon Rolls
Apple Muffins
Ingredients
- 2 cups sugar, (or use 1 1/2 cups for a less sweet muffin)
- 2 eggs
- 1 cup oil, vegetable, canola, or coconut oil
- 1 Tablespoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups peeled, cored, diced apples (around 3 apples)
- Brown sugar for topping, (around 1/2 cup)
Instructions
- Preheat oven to 350 degrees and line muffin pan with 18 paper liners.
- With a mixer, cream together sugar, eggs, oil, and vanilla. The mixture should be a pale yellow.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick almost like the texture of cookie dough. Mix in the diced apples. The dough will loosen up a bit when the apples are mixed in.
- Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle each muffin top generously with brown sugar.
- Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.
Video
Notes
These were absolutely stellar! All of my friends loved them! I will be making these again soon, they’re so so good! At first I thought the batter was a little thick, but it turned out fine. Thank you so much, have a good day!
The batter is thick but it turns out.
Good taste but pretty dense for a muffin, in my opinion. I would reduce the amount of sugar as well, very sweet. Overall not bad
I just came across this recipe and decided to give it a try. We got a handful of apples from our tree this year, but they weren’t really in good enough shape to just eat. I made a double batch, used 2 eggs and 1/2 c applesauce, (next time I will use the eggs and replace part of the oil instead), and instead of 6 cups of white flour, I used 2 cups flour, 2 cups whole wheat, and 2 cups coconut flour. I also used 1 cup white sugar, brown sugar and stevia. Then I trimmed the good parts off the apples and mixed them in. I don’t really like chunks of apples and my kids are super picky, but these were good! Thank you!
So glad you liked them.
Excellent. Will probably make for Thanksgiving. I used only 1 1/2 cup sugar and plenty sweet. Could go with even less sugar.
You could definitely go with less!
I will NEVER make these again! I have been baking for nearly 60 years; and, I have to say this is the worst batter I have EVER worked with! Thick, you say? More like Concrete! To me, you took an apple cake recipe and used it for muffins. At least with the apple cake, once you have made it, you pour it in one pan. Working with this batter was a nightmare. They are in the oven right now; but, no matter how good they might be, I will not try this again.
Lynne,
How did they turn out? It’s definitely not a traditional batter but I promise they have 250 good reviews for a reason.
This is by far my favorite of all the apple muffin recipes I’ve tried. For my topping, I make a struesel mix before I put it in the oven and after it’s out I pour a maple glaze on top. They’re similar to the apple mapple muffins Costco used to make, just more moist.
I would love a streusel on top!
All I can say is…Wow! I used haralson apples that a friend gave me and they turned out delicious. I am not a fan of Apple pie etc. Too much Apple, so I was thinking I would not like these, but they are a perfect ratio of Apple, cinnamon, brown sugar. I’m in love.
So glad they turned out.
I made these with 1c white sugar 1/2c brown sugar in the batter, I also used two snack cup applesauce cinnamon flavor (2/3c approx.) ,along with 1/2c vegetable oil. I added 1&1/2 tsp pumpkin pie spice instead of plain cinnamon, added 1/2-3/4c chopped pecans, and they are awesome. The extra bit of applesauce made the batter more manageable to stir. I used my cookie scoop and put two scoops in each cup of my tall silicone muffin pans baked 20-22mins til skewer came out clean with only crumbs. 1-1/2 scoops on my shallow Teflon pans cooked them 18-20 min til toothpick came out with only crumbs on it. These are quite adjustable to your liking. Also used baking powder instead of baking soda as suggested in comments they’re light and airy with great apple flavor, perfect for fall! Love the brown sugar crunch on top, reminds me of Carmel apples. Thanks! 👍🏽
Wow. Lots of changes but I’m glad they turned out.
I wanted a healthier version so I swapped the oil for 1/4 coconut oil and 3/4 applesauce and 1/2 cup coconut sugar and 2/3 cup organic honey. I used 2 tsp cinnamon and 1/2 tsp allspice. I also added 1 cup chopped pecans and 1 cup shredded coconut for extra fiber and flavor. These muffins are awesome!
Awesome to hear that.
Wow… I have been testing out a lot of muffin recipies lately and these are terrific. Probably the best recipe I have found. Thank you!
So good hearing that.
I tried it it’s very delicious and easy to make
Glad you liked them.
Great and EASY recipe! Only thing I did was use 2 cups of apples and chop them a bit larger, and bake for closer to 26 minutes rather than 20-24. I also used sugar in the raw which provided for a nice crunch! 🙂 Thanks!
OOh sounds delicious!
Batter was just way TOO thick so I added a cup of milk to it and they came out awesome! Nice and moist!!! I also added about a half a cup of walnuts to the batter and it was a hit! Does not need more cinnamon as I’ve noticed others added more….would make it too overpowering. Will make these again, but next time going to try 1/2 c. applesauce and 1/2 c. oil instead of the full cup of oil.
Yes it’s definitely thick but I promise ti all works out.
Christy, I love you! I made these for the kids and they absolutely loved them
Thank you! That makes me happy.
These muffins are amazing! So tasty and moist. I cut the sugar by a quarter cup and followed the rest just as it was. Thank you
You can definitely get away with less sugar.
These are amazing minus the cinnamon. I used the recipe with Mango and apple chunks and they were to die for. Many thanks.
Ooh mango sounds delicious!
I’ve made these muffins many times, in fact my family has started practically demanding them! I recently added caramel bits with the apples and it really adds an amazing depth of flavor. I mean who doesn’t love caramel with apples!
Ooh I bet caramel bits are amazing.
Love these! Use two cups ww flour and one cup regular, 1 cup sugar and 2 tsp cinnamon. Also subbed half oil with applesauce like other readers suggested. So yummy and a kid favourite!
Love your subs! I’ll have to try.
I made these and my family just adored them. I loved them and will be making more
Thank you! I love hearing that.
I put chocolate chips in them too, but either way these are some good-a** f***in muffins.
Hahaha.
I love your muffins. Made them for the first time today. The only change that I made was to add a few chopped pecans. I think that people should really look at your warning about the thick batter. My hand mixer wasn’t strong enough to mix it. I will surely be making it again.
Why did my batter batter come out like cookie dough? I followed the recipe …..
These muffins were on the saltier side but still delicious. Next time I make them I’ll probably cut the salt in half. This is all personal preference of course and I still enjoyed the muffins. The batter was very thick – basically a thick crumbly dough – so I was worried I did something wrong and they were going to turn out horribly (I rarely bake) but they turned out just fine. They didn’t rise much so you can probably fill the cups to the top. I don’t know what kind of apples I used but they had red and green skin and were on the mushier side and about to become unusable. I really don’t think it matters what kind of apple you use for this recipe.
I used olive oil because it was all I had- was it supposed to be veg oil? Anyway they turned out great! Next time I will sub oil for applesauce like a few others have done. A definite hit here though!
Olive oil is a lot heavier than vegetable oil but if you liked them, great!
I really wanted muffins this morning, and these sounded so very tasty…..and they were!! I did modify things a bit. I halved the recipe, and it made 6 jumbo muffins. I used self rising flour because I was out of all purpose. I filled the jumbo cups 1/2 to 3/4 full and baked for aboutique 30 minutes. Awesome with a cup of coffee this morning!
Thank you!
Wow! So these totally did not work for me. I wish I could post a picture. They totally sank in he middle and fell over the edge. I’m so sad I wasted 3 of my good apples I just picked yesterday. Any thoughts as to what went wrong? I checked my ingredients and directions and i did e earthing exactly as written. I’ve never had a recipe do this to me before.
Usually when they sink they were not cooked long enough. Every oven is different and that could have been the case.
Mine didn’t fluff up either and I’ve made them twice now. They taste really good and are fully cooked. Not sure what it needs.
I have made these three times and once as a bundt cake (note: I use half brown sugar and half white sugar and I sift my ingredients, sorry I’m a Martha Stewart geek) and the only time they did stay risen is when I made them in a jumbo muffin pan and filled them to the top, maybe because the batter is so heavy it needs the muffin tin sides to support, anyway, even though they didn’t rise I fully cooked them until my wooden skewer came out clean and the taste was the same as the others that weren’t flat.
correction, the only time they DIDN”T rise fully was when I used the jumbo muffin tin and filled them to the top.
Thanks for your feedback!
I made these gluten free! Instead of 3 cups flour, I used 2 cups almond meal and 2 cups GF flour. ialso added one egg and switched the oil out of applesauce. They are Awesome!
Thank you!
These Apple Muffins were delicious and earned many positive comments from all who tried them. I’m wondering if you’ve ever tried to make a Apple Cake out of the batter instead of muffins? If so, what size pan did you use? Thank you.
I’ve made these twice, only jumbo sized using 1/2 brown sugar and 1/2 white sugar, excellent and freeze well and I was thinking the same thing about a cake, I think a bundt would work with this recipe
I haven’t made a cake out of it but I think it would be good.
I made this recipe using a standard bundt pan cooked it about an hour, but start with a shorter time since every oven is different and just keeping testing for doneness with a wooden skewer, and check in several different areas of the cake. One thing though, with the bundt pan is that since you have the sugar on top, after you turn the cake out of the bundt pan you have to flip it back over so that the sugar will be on top
My husband told me he didn’t like apple muffins. But, apparently these are the exception. He just kept saying, “These are really good muffins.” I did change the oil to butter, just because I I was out of oil.
Glad he liked them!
When our high school robotics team had A LOT of leftover McIntosh apples following their first weekend of competition this year, I was asked to make them into apple muffins for the 2nd weekend of competition (in hopes the kids would be more interested in eating muffins than fruit). I liked this recipe because it looked simple and had a high amount of apples in it. So, I made the recipe x3! I used my apple peeler/corer/slicer and then diced the apples to prep them quickly. After the first batch nearly broke my levered scoop because it was so stiff, I started adding 1/4 cup milk. Other than that the only change I made was to swap out 1/2 cup oil for unsweetened applesauce. I froze all the cooled muffins in a single layer on cookie sheets and then moved them into single layers in plastic containers. For the competition, I took the muffins from my freezer in the morning and by the time morning snack time rolled around they were ready to eat. The kids LOVED them! I didn’t have any leftovers!! ….And now by request I’m in the process of making this recipe x3 again for the 3rd weekend of competition!!!
P.S. I am finding each batch makes 23 regular sized muffins.
Oh wow! You are amazing and I bet the kids love you!
love these muffins baked them 2 days in a row taking them to RED HATS tonight for our CHRISTMAS gathering.
Yay!!! Glad you love them.
These are amazing!!!
Thank yoU!
I made these and they fell in the middle. I even baked them a bit longer than the recipe said, so I don’t think they were under-baked. They spread out more than the ones in your pictures, and the tops fell apart when I took them out of the muffin pan. I wondered if I should have put less batter in each muffin cup (I made 18 muffins). I followed the recipe. I used yellow delicious apples and I’m wondering if a sweeter Apple has a higher moisture content? Anyway, despite their less-than-blogworthy appearance, they tasted wonderful and I will definitely try making them again!
Oh shoot. I’m not sure what went wrong? Hopefully they work out better next time.
These muffins were a HUGE hit in my household! As many of you said, I used 1/2 c of unsweetened applesauce and 1/2 c of oil and I also used 1 1/2 c sugar and found the muffins to be sweetened perfectly. I also used half whole wheat flour and half regular and they came out great! I did mix the brown sugar with a small amount (2 tbsp) of softened butter and added about 1/2 tsp of cinnamon for the topping. They were DELICIOUS! I will definitely be making these again!
Thanks for the feedback. Love your changes!
I made these today and they were a hit. The thing that happened though, that really confused me (as to the positive outcome!) is that instead of reading baking SODA, I read, and added, baking POWDER! I didnt even notice until I was looking over the recipe hours later. They were still splendid, I cant imagine how they will be if I actually do the recipe right! @9@
Glad to know it works with either.
I really liked these muffins, but I have a few points. First I had double acting baking powder and based on other recipes I cut the amount tequested in half (caused no problems). Second you did not mention the TYPE of Apple’s to use; so I chose to use Granny Smith. I have to tell you since the batter is kind of sweet, everyone (and me) thought that little pop of tartness was PERFECT for these muffins. But I did have two issues, the batter was SO THICK the only way to mix the apples in was by hand. The last thing: although they came out like yours they didn’t have that ‘mushroom top”. But not a big deal, to be honest with such a thick batter I don’t think k it’s possible. Just wanted to tell you the muffins were great easy especially for a novice Baker!🔪
Thank you! I personally don’t love Granny Smith apples but agree with the sweetness of the muffins they would be a good choice. Yes, these don’t have a big dome top. But they taste great!
This made 20 muffins with my blue scoop. I made a few small changes. I used 2 tsp of cinnamon for more flavor. I used half a cup unsweetened apple sauce and a half a cup of oil to make them a bit healthier. I reduced the white sugar to 1 1/2 cups but still found the, a bit too sweet. I shaved the apples instead of cutting them.
I think extra cinnamon would totally enhance the flavor!!
Hi may I please ask is the flour plain or self raising? And is baking soda the same as bicarbonate of soda? Many thanks Angela UK
All of my recipes use plain flour unless specified otherwise. And yes bicarbonate of soda is the same as baking soda.
Very good and it gives me a reason to use the dicer attechment on my mixer.
These are so easy to make & are so delicious! I made them for breakfast during the snow storm yesterday & also had them for dessert with a scoop of vanilla bean ice cream, whip cream & caramel cinnamon sprinkles by the fireplace!! Super moist & flavorful!!
That sounds so cozy and wonderful!
Good recipe, I replaced the dice apple, with a can of unsweetened apple sauce, and they came out soft & moist but also firm, I also add a pinch of nutmeg. Super Yummy! Thanks!!
You’re welcome!
SOO I was a bit hesitant about this recipe at first, not gonna lie. Me and my bf ate half of them once they were done. We didn’t mean to. But we don’t regret it either. I’m doubling the recipe and making more right now.
Haha. It’s a good one!
I didn’t actually realize how “old”this recipe was, but I do love your blog and was looking to try something new for breakfast this morning. I tweaked the recipe a tad though. I halved the recipe and used dark brown sugar instead of the white sugar. Added a bit of nutmeg and decided to use honeycrisp apples. Not that sweet and they cooked perfectly and are super moist in the middle because of the apples. I love it.
Thanks! Glad you enjoyed them!
These taste great! The only thing I wish I would have done was decrease the amount of oil. 1 cup was too much and soaked through my cupcake liners into a puddle underneath. These tasted great with the fresh apples I used. I will be sure to make these again, but just decrease the amount of oil.
Tried the recipe and loved it! Shared it on my blog today: https://pickygirljourney.wordpress.com
Thanks for the recipe!
You’re welcome!
I tried this apple muffin recipe and honestly the muffins were awful ! They dont keep well at all plus the topping was harder than I expected it to be. Not great tasting at all. Sorry………
I’m sorry you feel that way. It’s a friend and family favorite. The topping should not be hard but a little crispy. Did you bake them too long maybe?
Thanks for this quick and easy recipe. Going to try it right now. Had to comment first though, the recipe says it yields 18 “minions”! Gottta love that autocorrect! Cheers.
Oh my gosh! That’s awful. And hilarious.
I made this tonight and they were so good! I didn’t have enough for a full recipe, so I cut it in half but used 2 very large apples. I was nervous they wouldn’t come out good because there was way more apples than batter, but they are amazing! Will definitely be making these again!
I made these today and the batter came out like cookie dough. Did i do something wrong? I think i will try the applesauce substitute as well next time.
The batter is very thick. How did the muffins turn out?
I have to start by saying these taste amazing!
Here’s what I ran into:
I used coconut oil and had to use abougt 1 c. spelt flour (yeh, I ran out of reg flour) in addition to reg. flour. The batter was mealy and dry so I added 2T applesauce, loaded up the reg sized muffin pan and said a little prayer. I knew there was enough moist ingreadients that it should work and it did! I didn’t have any brown suugar either so just left it off and they were great. In the end there was enough batter to make 12 muffins plus a small loaf of bread (which had to bake about 45 min). Will make these again and add brown sugar for top! Thanks for a great recipe!
I think you should thank yourself! You made some great substitutions!
These are awesome. I used the lessened the sugar version and it was perfect — the apples were sweet enough to make up for sweetness. Husband loves this too! Must be a ‘man’ thing! 😉
I just finished mine.i used all oil. Came out amazing! 22mins and i didnt use paper liner.i sprayed my pan.gives the muffins a nice crunchy outside. Loveee it
I just made these for an early morning meeting at work, and I’ve gotten so many comments on how moist and delicious they are! Great recipe.
Thank you Corey!
These are great muffins! Made one minor change used 1 1/2 tsps cinnamon . The only thing negative is I have a new GE profile convection oven to which is normally spot on times. I baked these muffins for 22 mins the intermediate of the recipe, and they were not done … I baked them for an additional 15 mins and they were perfect.
Two things that may have been the cause of this 1) my muffin pans are the larger size muffins thus it may have needed additional time 2) I put all 18 muffins in at one time … Either of these may have been the culprit.
However, they were very good and will most definitely make them again … Thank you
Yes, I agree. The larger muffins will take longer and whenever I crowd an oven it takes longer.
These are absolutely wonderful muffins! Thanks for the great recipe.
These apple muffins recipe was so tempting, the muffins are baking right now!! Thanks so much for sharing this!!
I added 1 more apple and about a 1/2 cup of water and substituted baking powder for the baking soda. Which gave me 24 muffins so I made half with brown sugar on top and the other without it both were very yummy.
Made these tonight to take to some church friends of mine. However, they did not make it out of the kitchen. My family devoured them – eating one and claiming others that were still cooling down! They are delicious! Thanks for sharing the recipe! I will make another batch and hope to photograph them for my blog (www.aaronandyolanda.com) before they are inhaled 🙂 Thanks, again!
Yay! Love that. I need to take my photos again. They’re old!
Just made these and they are AMAZING! I added milk at the end because batter was too thick. Separated in two and made strawberry and apple muffins. Used a lot of fruit and they are very moist.
My family loved these! I used whole wheat instead but since its a little denser I altered the recipes measurements a tad! Yummy! 🙂 Thanks for the great recipe!
These were delicious! It was also the first recipe I’ve found online recently that did not need any tweaking and made the exact # of servings it said it would, etc. I made a couple of batches to eat now, share, and freeze. TASTY – thanks for the recipe!
Love hearing that!
Disaster. Followed all details. Dough was super thick from the start and this should have put up a Red flag for me but decided to cook them anyways. Cooked the full time, pulled them out and 90% of the tops caved in. The outside is rock hard and inside is is still gooey. All in trash
So sorry! As in the instructions it says that the dough is thick. Sounds like they might have needed more baking time.
Making them now..they are sinking in the middle! 🙁
If they are sinking you need to cook them longer and make sure your baking powder isn’t expired.
these look really good and I really wanted to make them today. I have all the ingredients except muffin paper cup liners….are these necessary do you think??
No, You don’t need them. Just makes it easier to get them out.
I had a ton of apples so I made homemade applesauce and used it instead of oil 🙂 I also put in 4 cups of apples to make them really apple filled, which ended up making 24 muffins. I used McIntosh apples. They came out really good but a little sweet so I wish I would have taken the advice to use less sugar. Next time I will use less sugar or use tart apples instead.
YUM…
BTW the batter alone was so delicious I couldn’t stop scraping the bowl clean 😀
Hi 🙂 What kind of sugar do you use?
White sugar. Hope you like them!
What kind of apples do you recommend?
These are on the sweet side so a tart green apple works great or I’ve used gala apples.
Thank you so much for sharing the recipe. I Just made these and they came out perfect! I used 1/2 cup oil & 1/2 cup applesauce. I also used fuji apples, and substituted the 3 cups flour, for 2 cups all purpose flour and 1 cup unbleached white whole wheat flour. The muffins were extremely moist and flavorful.
Just made these. I have to say, I was worried because they looked so dry going into the oven. We had a bite and cannot get enough. Thank you for sharing your recipe..
Yay! Good to hear.
They’re simply AMAZING! Gone in one evening, the best apple muffins ever 🙂 May I translate the recipe into Polish and share it with friends? I’ll provide the link to your blog of course. Greetings from Poland!
Yes Lemma. Share away!
Thanks for a great recipe. I also used half oil half unsweetened apple sauce. And because apple sauce is sweet, I only used 1 cup of sugar. They are plenty sweet for us, and perfect!
I have looked for this recipe for years!! I first found it in an old farmers wives’ cookbook in the 60’s, then lost it. My recipe called for dipping the tops of the cooked muffins in melted butter and then dipping the tops in a cinnamon/sugar mixture. These days, I’m fat and on weight watchers, but I fully intend to make them soon. Thanks for posting this.
Ooh. I like your version better!
I took the suggestions of others and made these using just 1 cup of sugar, 1/2 cup applesauce & 1/2 cup oil, and subbed 1 1/2 cups of ap flour with wheat flour. I think next time, I’ll bump up the sugar to 1 1/2 cups. And another reviewer said they added a streusel topping (which I LOVE from the Blueberry Streusel Muffins recipe on this blog), so I would do that as well. I might also suggest storing these in the fridge. I made them to take to a mom’s group and the apples seemed a bit soggy the next morning. The dough seemed heavy on the apples vs. dough, so I’d cut back the amount of apples it calls for.
I just made your apple muffins……they are the best! I can stop looking for a good apple muffin recipe. I cut down sugar to 1.5 cups and also added chopped walnuts. Oh my!!!! I had one to taste, and then I had another to enjoy…. Thank you for sharing!!!
I made today to use up some apples we picked. These are delicious! The moisture is perfect, apple chunks perfect, cinnamon is perfect. However, like many people, even though I still used only 1 1/2 cups sugar, they were still too sweet. Sounds like the replacing the oil for applesauce (homemade would be awesome) and using less sugar, as well as halving the AP flour will be my modifications. But still—-tasty! Can’t wait for the judge (my husband) to try them out! 🙂
These are wonderful and really help use up apples! I make them with a cup of applesauce instead of the oil, the lower amount of sugar, and half whole wheat flour. They’re a little more dense, but very apple-y. My three year olds love them!
The only thing I don’t like is that they don’t freeze well. The diced apple make the surrounding muffin a bit soggy after thawing. But they’re so tasty I’ll just keep making these and eating the fresh!
These sound so tasty. I’m co-hosting Saturday Dishes featuring apples. I’d love it if you linked these.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Just made these apple muffins & they turn out delicious made them in the larger baking cups 2 1/4 inch & baked them for 45 mim. It made 12 muffins. I did put 1 T. of lemon juice on tbe apples so they would not turn brown……Next time I will cut the sugar in half & use unsweeten applesauce . They sure are good ! !
I just made these. I have a whole bunch of apple trees at our new house and I was looking for ways to use them. So far we’ve peeled, cored, and chopped as much as our hands could handle. Then we processed unbelievable amounts to make apple cider. Yesterday I sent my oldest daughter to pick a few apples for a recipe I was trying and she came back in with a full crate. That’s why today, I made these wonderful muffins. I did make a few substitutions. I quickly ran some oats through the food processor and used half oat and half white flour. I also only used half the oil, and substituted the other half cup with butter. And as an added binding ingredient I added another egg, also the eggs I get are usually pretty small. They were delicious! Thanks for the recipe!
These Muffins are so great! Thanks for posting!!