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.
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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?
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.
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.
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.
Next, we must grate 2 medium apples and finely chop 1 medium apple. Set aside.
Add all of the wet mixture to the flour mixture and stir just until just moistened.
Add the small pieces as well as the grated apples.
Fold the muffin batter gently together to combine. Do not over-mix.
With the help of an ice cream scooper, fill muffin liners ¾ full.
Sprinkle 1 teaspoon of the streusel mixture over the tops of the muffins (if using).
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.
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
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.
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.
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
Pumpkin Muffins
When fall rolls around, these chocolate chip pumpkin muffins are a must-try!
If you enjoy making muffins from scratch, here are some more muffin recipes you will love:
- Rhubarb Muffins
- Raspberry Muffins
- Banana Strawberry Muffins
- Chocolate Chip Muffins
- Date Bran Muffins
- Banana Muffins
- Lemon Poppy Seed 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.
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!
Easy muffin recipes
Recipe
Grated Apple Muffins Recipe
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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.
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.
Nutrition
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!
Anna
Hi
I made the recipe as is they turned out great however the muffin stuck to the paper,
The muffin did not come out clean why would this happen? Should I have spayed the liners?
Maria
Hi Anna! So glad to hear the muffins turned out great! That sticking can definitely happen sometimes, especially with recipes that have less oil or butter. Spraying the liners lightly can help, or you could also try using parchment paper liners—they’re usually non-stick. Hope this makes them even easier to enjoy next time!
Peggy Tsarouhas
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! 🙂
Maria
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!
L
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!
Maria
My pleasure L! Thanks for taking the time to comment, appreciate it!
Teresa Torres
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.
Maria
Thanks so much, Teresa!
Cynthia Lopez
Wonderful muffins for my husband’s lunch’s. I doubled the recipe and added walnuts. Made 28 of the large muffins.
Maria
Fantastic Cynthia! Thrilled to hear you enjoyed them.
PSC
A great recipe once again Maria!
PSC
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.
Maria
How wonderful! I love this variation!!! Thanks so much for taking the time to share. Truly appreciate it ♥
Maria
Thanks so much! So thrilled to hear you enjoyed these apple muffins. Thanks for stopping by.
Kathy Scott
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.
Katy
I just made these with some “reject” apples from the supermarket. I chose to make 5 mini loaves. Mmmm delicious. Thanks for your recipes
Maria
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.
Nella
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!
Maria
Isn’t apple picking just the best 🙂 Nella, these muffins actually taste better the next day. Let me know what you think.