Apple Muffins
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These wholesome apple muffins are packed with spice and everything nice—just what you need for a cozy start to the day.
Adapted from King Arthur Flour, these delicious apple muffins are made partially with whole wheat flour, which gives them a wholesome, nutty flavor and toasty-brown color. They’re also chockfull of tart apples and enriched with yogurt, so no one could ever accuse them of being cupcakes pretending to be muffins. The recipe calls for a full tablespoon of cinnamon along with a hint of nutmeg and cloves, so your house will smell amazing while the muffins bake. But the best part of this apple muffin recipe might just be the muffin top; the brown sugar gives the lids an irresistible crunch. If you’d prefer something that you can slice and share, my apple bread has similar flavors and is equally crave-worthy.
Table of Contents
“I made these gorgeous muffins, they are easy to make, so very light and tasty. Perfect for the autumnal or winter season.”
What You’ll Need To Make Apple Muffins
- Butter: Provides richness and flavor to the muffins.
- Granulated Sugar and Brown Sugar: Sweeten the muffins while adding moisture and subtle caramel-like flavor.
- Egg: Binds the ingredients together and provides structure to the muffins.
- Plain Low-Fat Yogurt or Greek Yogurt: Adds moisture and richness to the muffins and interacts with the baking soda to help them rise.
- Whole Wheat Flour and All-purpose Flour: The foundation of the muffins. The use of whole wheat flour provides a wholesome, nutty flavor and lovely color.
- Baking Powder and Baking Soda: Leavening agents that help the muffins rise and give them a fluffy texture.
- Cinnamon, Nutmeg, and Cloves: Infuse the muffins with warm, aromatic spices that complement the apples.
- Apples: Provide moisture, sweetness, and texture to the muffins. Make sure to use baking apples that are firm enough to hold their shape when baked. See the FAQ’s for what brands of apples are considered best for baking.
- Brown Sugar: Adds a crunchy, sweet topping to the muffins enhancing the flavor and texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, combine the butter, sugar, and brown sugar.
Beat until light and fluffy.
Add the egg.
Then beat again.
Add the yogurt.
Beat again.
Add all the dry ingredients right to the bowl.
Mix until just combined. Note that the batter will be very thick.
Add the diced apples.
Then fold them in.
Use an ice cream scoop to transfer the batter to a muffin tin.
Sprinkle the tops generously with brown sugar.
Bake for about 25 minutes.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack to cool completely.
Frequently Asked Questions
Baking apples, such as Granny Smith, Honeycrisp, Gala, Jonagold, Jonathan, and Golden Delicious varieties, are firm and tart, making them ideal for baking because they hold their shape and retain their texture during the baking process. Their tartness balances the sweetness of baked goods, and their firmness prevents them from turning mushy, ensuring a pleasing texture in baked treats. They’re also ideal in apple pie and apple crisp.
Using all whole wheat flour may make the muffins dry. If you have white whole wheat flour, that would work nicely. If not, I’d suggest using 1½ cups of whole wheat and ½ cup all-purpose flour.
Because the apples help to keep them moist, the muffins will keep nicely for several days. Store them at room temperature in an airtight container lined with a sheet of paper towels. Arrange the muffins in a single layer and cover them with another sheet of paper towels to absorb any excess moisture.
Absolutely! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350° oven until warm.
You May Also Like
Spiced Apple Muffins
Ingredients
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup (packed) dark brown sugar
- 1 large egg
- 1 cup plain low-fat yogurt or Greek yogurt
- 1 cup whole wheat flour, spooned into measuring cup and leveled off
- 1 cup all-purpose flour, spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups peeled cored, and finely chopped baking apples (you'll need 2 large apples)
For Topping
- 6 tablespoons (packed) dark brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and mix well, stopping to scrape the bowl if necessary.
- Beat in the yogurt. The batter will look grainy.
- Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
- Add the chopped apples and mix until just combined. Do not over-mix.
- Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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.
- Freezer-Friendly Instructions:The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F (175°C) oven until warm.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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Can I use 2 cups of whole wheat flour?
Hi Eileen, Using all whole wheat flour may make the muffins dry. If you have white whole wheat flour, that would work. If not, I’d probably go with 1.5 cups of whole wheat and .5 cup all purpose flour. Hope you enjoy!
Hi Jen,
I noticed there is no need to line the muffin pan, do you mind explaining why? Thank you!
Hi Ana, some muffins are more prone to stick without liners, but I haven’t had a problem with these as long as I thoroughly grease the muffin tin. Hope that clarifies! 🙂
Cant wait to try this recipe. What type of apples work best?
Hi Nan, I’d recommend any of the following (and I’d use one of each for the best flavor): Granny Smith, Honey Crisp, Gala, Jonagold, Jonathan, or Golden Delicious. Hope you enjoy!
Hi Jenn
My boys love your cinnamon swirl apple bread, so I am excited to make these for them. I have whole milk plain yogurt, will that be okay to use?
Thank you so much
Melissa
Sure, Melissa, that’s fine. Hope you enjoy!
This was another good recipe. I thought the 6 tbs brown sugar for the topping seemed excessive, but once baked seemed just fine.
I have apple trees so I am always looking for recipes to use lots of apples. I would make these again!
Hi Jenn – I am so excited to bake these muffins tonight. How much can I reduce the sugar in the recipe without compromising the muffins?
Thank you in advance – my family and I love your recipes!
Hi Taylor, So glad you like the recipes! I think you could get away with cutting a total of 1/4 cup of sugar. I’d love to hear how they turn out. 🙂
Delicious, as always! Thanks, Jenn!
Hi – Can use my cupcake pan for this or do I need to buy a muffin pan? I think the muffin pans have bigger slots.
Yes (they’re actually the same). Enjoy the muffins!
Can I substitute canola oil for butter?
Hi Margot, canola oil won’t work here, but you can use (solidified) coconut oil if you’d like. 🙂
Wow, Jenn. Another great muffin recipe. You have the best muffin recipes ever! I love the banana nut, pumpkin nut and now this. I did it exactly the way you have it and it was delicious.
However, I love nuts and I was wondering if I could add walnuts in it? I was thinking of adding chopped walnuts with honey and cinnamon as a topping. What do you think?
Lucy Conway
So glad you like the muffin recipes! Yes, I think you could add the topping you’ve suggested. Please LMK how they turn out with it!
Can I substitute sourdough discard for half of the flour?
Hi Marion, I wouldn’t recommend it – sorry!
Hello, we love, love, love the muffins!
How do I best store them and for how long will they hold?
Thank you!
So glad you like them! They should last for several days. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover them with another sheet of paper towels to absorb any excess moisture. (And they can be stored on the countertop.)