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    Home » Breakfast and Brunch » Grated Apple Muffins Recipe

    Grated Apple Muffins Recipe

    April 6, 2021 , Updated November 1, 2022 Maria 17 Comments

    Jump to Recipe Jump to Video
    Grated apple muffins with streusal topping piled high on a wicker basket.

    An irresistible warm aroma will permeate your entire home as these grated apple muffins bake. Incorporating both diced and grated apples and applesauce guarantees a muffin with a soft and moist texture.

    Grated apple muffins with streusal topping piled high on a wicker basket.
    Jump to:
    • Introduction
    • Instructions
    • Tips
    • FAQ
    • Muffins from scratch
    • Recipe inspiration
    • Recipe

    Introduction

    Is there anything better than biting into a warm, freshly baked, light, fluffy muffin?

    You might think that the only way to achieve that incredible texture is by using a stand mixer. 

    But the truth is the only kitchen tools you need to properly mix the ingredients are a couple of bowls, a whisk and a wooden spoon.

    It is also the method used to make this upside-down apple bundt cake.

    More specifically, it would be best to have a large bowl to whisk together the dry ingredients and a small bowl for the wet ingredients. Once they are gently combined, they are quickly portioned and baked. This approach is often referred to as the muffin method and yields the best muffins! 

    This is the exact method we used to make these incredible blueberry muffins. 

    If you have a couple of apples hanging around, let’s make these “apple pie muffins,” appropriately nicknamed. The recipe includes generous amounts of chopped and shredded apples and warm spices.

    Are you ready to make a big batch of the best apple muffins? 

    In the foreground, a wicker basket of apple muffins; in the background a few red apples.

    Instructions

    Since we need to bake muffins immediately after combining the wet and dry ingredients, let’s do some prep work. 

    The first thing we are going to make is the streusel topping. In a small bowl, combine brown sugar (⅓ cup), flour (2 tablespoons), oats (⅓ cup), and ground cinnamon (⅛ teaspoon).

    Add butter (1-2 tablespoons) and with fingertips, blend until crumbly. Set aside.

    We also need to preheat the oven to 400°F/200°C and position the rack in the middle. 

    Finally, paper line (or grease) 18 muffin cups, set aside for now. 

    The dry ingredients to make this apple muffins recipe are in two bowls.

    In a large mixing bowl, sift or whisk together the dry ingredients: all-purpose flour (2½ cups), baking powder (1 teaspoon), baking soda (½ teaspoon), ground cinnamon (½ teaspoon), ground nutmeg (¼ teaspoon), salt (¼ teaspoon) and brown sugar (1 cup). 

    Make a well and set it aside.

    The individual wet ingredients to make the best apple muffins are in several bowls, ready to be whisked together.

    In another mixing bowl, whisk together one egg, oil (⅓ cup), applesauce (⅓ cup), buttermilk (1 cup) and pure vanilla extract (1½ teaspoons), whisk well together and set aside.

    Chopped and grated apples on a wooden board.

    Next, we must grate 2 medium apples and finely chop 1 medium apple.  Set aside.

    The wet and dry ingredients of an apple muffin recipe combined with a wooden spoon.

    Add all of the wet mixture to the flour mixture and stir just until just moistened.

    The addition of the chopped and grated apples to the apple muffin batter.

    Add the small pieces as well as the grated apples.

    The gentle folding of fresh apples in the apple muffin batter.

    Fold the muffin batter gently together to combine. Do not over-mix.

    The apple muffin batter is portioned in a muffin pan.

    With the help of an ice cream scooper, fill muffin liners ¾ full.

    The crumble mixture is sprinkled over the top of the apple pie muffins.

    Sprinkle 1 teaspoon of the streusel mixture over the tops of the muffins (if using).

    Freshly baked apple muffins in a muffin tray.

    Bake muffins in a preheated oven for 25-30 minutes or until the top bounces back when lightly touched. You can also use a wooden cake tester.

    Apple muffins cooling off on a wire rack.

    Remove from the oven and transfer muffins to a cooling rack to cool off properly.

    These fluffy muffins are great for lunchboxes and a quick snack.

    Tips

    • Whisk the wet and dry ingredients in separate bowls. This prevents the batter from being over-mixed. 
    • Finely chop the apple. This ensures the apples will cook properly and provide the perfect texture. 
    • Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.

    FAQ

    Why did my muffins stick to the paper?

    Sometimes this happens depending on the quality of the muffin liner.  Use a non-stick spray on the liner inside. As an alternative, avoid using liners and use a nonstick spray directly on the muffin cups.

    Can I freeze these muffins?

    Muffins freeze well for up to one month. Wrap them individually in plastic wrap and place them in a freezer bag or airtight container. When ready to consume, thaw overnight at room temperature and, if desired, heat up in the oven. 

    Can I use whole wheat flour?

    Yes, you can replace up to half the amount of all-purpose flour with whole wheat flour and still get great results.

    Muffins from scratch

    If you enjoy making muffins from scratch, you will love these:

    • Rhubarb Muffins
    • Raspberry Muffins
    • Banana Strawberry Muffins
    • Chocolate Chip Muffins
    • Pumpkin Muffins
    • Date Bran Muffins
    • Banana Muffins

    A close up shot of the crumbly oatmeal topping of the apple muffins.

    Recipe inspiration

    One of our favorite family outings was apple picking, complete with hayrides and ponies, during the fall season when my kids were younger.

    A couple of decades later… would you believe I still look forward to apple season during this time of year?

    I probably love baking with fresh apples, and I don’t think I’m the only one who does, as there is no lack of recipes for baked apple desserts.

    A few of our favorites include my mom’s apple cake and apple crostata. My family also loves simple apple recipes like applesauce and german pancakes. 

    I’ve adapted these apple cinnamon muffins from the one I found here.

    These are the changes I made: I reduced the total amount of sugar, replaced part of the oil with apple sauce, decreased the total amount of butter used, and finally increased the total amount of apples.

    This recipe for the streusel topping is included, but these moist muffins are as good without it.

    Go ahead and try the best muffin recipe ever. Your whole house will smell like apple goodness!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If you are new here, welcome! I would love to offer you my free weekly e-mail newsletter delivered straight to your inbox. You can unsubscribe any time you want. When you sign-up, you will also receive my top 10 tips on How to Cook Pasta.

    Ciao for now,

    Maria

    ★★★★★ If you have made this recipe for this grated apple muffin recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Apple muffins topped with a crumble in a wicker basket.

    Grated Apple Muffins Recipe

    An irresistible warm aroma will permeate your entire home as these grated apple muffins bake. They actually taste like apple pie muffins!
    5 from 7 votes
    Print Save RecipeSaved! Pin Rate
    Course: Brunch
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 18 servings
    Calories: 200kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    Apple Muffins Recipe:

    • 2½ cups flour all purpose
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • 1 cup brown sugar firmly packed
    • 1 egg
    • ⅓ cup vegetable oil
    • ⅓ cup homemade chunky applesauce can also use commercial
    • 1 cup buttermilk
    • 1½ teaspoon pure vanilla extract
    • 2 cups apples grated
    • 1 cup apples diced

    Streusel Topping:

    • ⅓ cup brown sugar
    • 2 tablespoons flour all purpose
    • ⅛ teaspoon cinnamon ground
    • ⅓ cup quick oats
    • 1 tablespoon butter

    Instructions

    • Preheat the oven to 400℉/200°C. Position rack to middle.
    • Paper line 18 muffin cups.
    • Prepare streusel topping (optional) and set it aside. See the instructions below.
    • In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar.
    • Make a well and set it aside for now.
    • In another bowl, whisk together the egg, oil, applesauce, buttermilk, and vanilla. Set aside.
    • Grate and chop the apples. Set aside.
    • Add the wet mixture all at once to the well in the dry ingredients. Stir with a wooden spoon until just moistened.
    • Gently fold in the apples (grated and chopped).
    • Fill muffin liners ¾ full. Sprinkle streusel topping over muffin batter (if using).
    • Bake for 25-30 minutes or until the tops bounce back when lightly touched.

    To make streusel topping:

    • In a small bowl, combine the sugar, flour, oats and cinnamon.
    • Cut in butter until crumbly.
    • Set aside (to be sprinkled over muffins prior to baking.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Whisk the wet and dry ingredients in separate bowls. This prevents the batter from being over-mixed. 
    • Finely chop the apple. This ensures the apples will cook properly and provide a softer texture.
    • Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.
    Can I freeze these muffins? Yes, they can! 
    Can I replace the all-purpose flour with whole wheat flour? Yes, you can replace up to half the amount of all-purpose flour with whole wheat flour and still get great results.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 200kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 115mg | Fiber: 1g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1.1mg
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    This post was originally published on October 17, 2014 and republished on May 26, 2019 and again on April 6, 2021 with updated content. Thanks for watching and sharing!

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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Peggy Tsarouhas

      October 05, 2021 at 2:59 pm

      I just went apple picking and cannot wait to try these! I have a question, I’d love to know more about why both grated and diced apples are used, I’m wondering if the shredding adds something to the batter or makes them moister, etc? Just curious!
      BTW, I have to share that I’m an avid Googler of recipes but have never subscribed to a blog before because I’ve never found one that interested me enough to want to get updates. After checking out a few of your recipes and realizing you are practically inside my head with the types of foods you make and your approach to them, reading your posts, AND discovering you and I are from the same hometown, I’m won over, you are the first blog I am subscribing to! 🙂

      Reply
      • Maria

        October 05, 2021 at 3:06 pm

        Oh my, Peggy, I am truly humbled… thank you!
        The apples are great this year! I went last weekend and I am already planning to go again later this week.
        I find that by only using diced apples, you sometimes get pockets of air around the apples. I also find there is an accumulation of “wetness” that has the feeling of raw dough. As you say, shredding the apples makes the final product a little moister with an overall better texture.
        Thanks again for your kind words and welcome to the She Loves Biscotti newsletter!

        Reply
    2. L

      September 14, 2021 at 11:23 pm

      Made these muffins… they are amazing!!
      I didn’t have buttermilk so I used a cup of whole milk with 1 tbsp of apple cider vinegar, and homemade apple sauce
      I did notice after grating the apples, they turned dark brown but it didn’t bother me, there was a lot of liquid in the bowl which I had to squeeze out.
      Muffins were perfect and moist!

      Thank you Maria for this great recipe!

      Reply
      • Maria

        September 15, 2021 at 8:15 am

        My pleasure L! Thanks for taking the time to comment, appreciate it!

        Reply
    3. Teresa Torres

      July 07, 2020 at 9:12 am

      5 stars
      I love people share their experiences and new recipes with others and inspire them to eat healthy foods. I visit website, blog and youtube for new recipe and make for family. This give me extreme joy.

      Thank you for this recipe, I love this.

      Reply
      • Maria

        July 07, 2020 at 4:55 pm

        Thanks so much, Teresa!

        Reply
    4. Cynthia Lopez

      March 09, 2020 at 8:15 pm

      5 stars
      Wonderful muffins for my husband’s lunch’s. I doubled the recipe and added walnuts. Made 28 of the large muffins.

      Reply
      • Maria

        March 10, 2020 at 4:15 pm

        Fantastic Cynthia! Thrilled to hear you enjoyed them.

        Reply
    5. PSC

      July 09, 2019 at 1:42 pm

      5 stars
      A great recipe once again Maria!

      Reply
      • PSC

        July 09, 2019 at 1:47 pm

        5 stars
        I modifies the recipe a little. I did not peel the apples and replaced 50g flour with wheat bran. I added only 30g vegetable oil. Muffin mixture was divided into two 24 small muffins tin. I ran out of buttermilk and read on a website that can make buttermilk from sour-cream. Added 150ml sour-cream and mixed it with 100ml water and stirred it to make a cup of modified buttermilk. It all turned out great. Each small muffin is delicious and smaller portions half the calorie content.

        Reply
        • Maria

          July 09, 2019 at 6:35 pm

          How wonderful! I love this variation!!! Thanks so much for taking the time to share. Truly appreciate it ♥

      • Maria

        July 09, 2019 at 6:34 pm

        Thanks so much! So thrilled to hear you enjoyed these apple muffins. Thanks for stopping by.

        Reply
      • Kathy Scott

        November 15, 2020 at 8:21 am

        5 stars
        I love this recipe! I added butterscotch morsels to the top of the batter and I added pecans in the struesal! Thanks for a great recipe to use up my apples.

        Reply
    6. Katy

      December 09, 2018 at 5:37 pm

      5 stars
      I just made these with some “reject” apples from the supermarket. I chose to make 5 mini loaves. Mmmm delicious. Thanks for your recipes

      Reply
      • Maria

        December 09, 2018 at 6:08 pm

        My pleasure Katy 🙂 What a great idea to use mini loaf pans for these apple muffins. Appreciate you taking the time to share your experience with this recipe.

        Reply
    7. Nella

      October 18, 2014 at 9:58 am

      5 stars
      I wish I had seen this before making a batch of cranberry-apple muffins this morning. These look sooo yummy!
      Good thing is, I’ve got plenty of apples left from our apple-picking sessions (yes, multiple!) so I’ll be trying this recipe for sure!
      Keep the recipes coming…..I enjoy the blog and testing out new recipes!

      Reply
      • Maria

        October 18, 2014 at 10:08 am

        Isn’t apple picking just the best 🙂 Nella, these muffins actually taste better the next day. Let me know what you think.

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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