Apple Muffins Recipe
Resisting the urge to open the oven door is the hardest thing about this Apple Muffins Recipe. Including diced and grated apples assures a soft texture.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 servings
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
- ⅓ cup brown sugar
- 2 tablespoons flour all purpose
- 1/8 teaspoon cinnamon
- ⅓ cup quick oats
- 1 tablespoon butter
Preheat the oven to 400℉/200°C. Position rack to middle.
Paper line 18 muffin cups.
Prepare streusel topping (optional) and set aside. See instructions below.
In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl,beat egg, oil, applesauce, buttermilk, and vanilla. Mix well. Set aside.
Grate and chop the apples. Set aside.
Add the wet mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold in the apples (grated and chopped).
Fill muffin liners 3/4 full. Sprinkle streusel topping over muffin batter (if using).
Bake for 25-30 minutes or until top bounces 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.
Can I freeze these muffins? Yes, they can!
Can I replace the all-purpose flour with whole wheat flour? Yes, you an 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.
- 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.
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