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.
These Are Amazing Apple Muffins Because…
- 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 salt 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
Ingredients
- 2 ½ cups diced apples
- 1 ¾ cups all-purpose flour
- ½ cup whole wheat flour or additional all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice or cinnamon
- ½ teaspoon salt
- 1 egg room temperature
- 1 cup milk
- ½ cup unsalted butter melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- ½ cup brown sugar
- ½ cup granulated sugar
Instructions
- Preheat the oven to 375°F. Line a muffin tin with muffin liners.
- Peel the apples and cut into ½-inch pieces.
- 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.
- In a medium bowl whisk egg, milk, melted butter, lemon juice, vanilla, brown sugar, and white sugar.
- Add the wet mixture to the flour mixture and mix with a spoon just until combined.
- Divide over the muffin wells.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
Notes
Nutrition Information
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.
I was amazed with myself. This were delicious. The flavor and texture was perfect. I’ve never tasted a muffin with the light and fluffy texture that these had. I think a lot has to do with not over stirring the batter. Seriously, just moisten and stop. I also made the apple pie spice recipe from your website and I could definitely taste the spices. I used Fuji apples. Figure 1 apple equals 1 cup. I also used all purpose flour instead of part wheat. I’d say it’s a bit labor intense as I’m normally not a baker but being the first time I’ve made this it was a new experience and hopefully it’ll go smoother next time. Yes, I plan to make more of these for my grandchildren. I vacuumed sealed six in a package and froze them. The recipe made 18 muffins so my husband was happy he got a few too. Definitely try these, no way will you find anything this delicious in a store.
Thanks Penny, I enjoy your recipes.
So glad you enjoyed them, Debbie! They are such a delicious muffin.
Excellent fall recipe! The idea of cardamon and white pepper in the apple spice sounds intriguing. I would love it if you would include metric measurements in your recipes please. So much easier and accurate.
Thanks for the suggestion Trish, I hope you are still able to enjoy it!
These look great! Do you think a gluten-free flour would work?
I haven’t tried these with a GF mixture but I do think it would work. I would suggest following the directions on the package, let us know how it goes!
These are amazing! Everything I make from your recipes are are enjoyed by all! I have your book and started a few recipes from there! Yum!!
Thank you so much! I’m thrilled to hear that you’re enjoying the recipes, both from the site and the cookbook! It means so much to me that they’re a hit with everyone. I can’t wait to hear which recipes you try next—happy cooking!
Hi Holly
Can’t wait to try this recipe. You had one error witht the ingredient list.
Butter: I use unsalted butter, if using salted, skip the butter in the recipe.
Off to peel some apples. Thanks for such a nice website.
B.
Thanks for letting me know Barbara, I meant to skip the salt and I’ve updated the post!