Apple Muffins
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12 muffins
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Calories
248 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Apple Muffins
Description
Apple Muffins feature diced apples folded into a batter made from all-purpose and whole wheat flours, baking soda, apple pie spice, and salt. The apples are coated with dry ingredients before being mixed with a wet blend of egg, milk, melted butter, lemon juice, vanilla extract, and sugars. The muffins bake at 375°F until golden and a toothpick comes out clean, resulting in a moist texture with tender apple pieces scattered throughout. These muffins provide a comforting way to enjoy apples in a baked good.
The sweetness is balanced with warm spice, and the inclusion of lemon juice preserves the apples' freshness and adds subtle tanginess. They suit casual breakfasts or as a snack with tea or coffee. Muffins like these can be stored in the refrigerator or frozen to extend their shelf life.
This recipe allows for a substitution of lemon juice with white or apple cider vinegar without changing the final flavor substantially. The baking time should be monitored closely to ensure the muffins are baked through but remain moist.
Ingredients
- 2 ½ cups apples diced
- 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 butter melted, unsalted
- 1 tablespoon lemon juice fresh
- 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
- Replace lemon juice with white or apple cider vinegar if needed.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Freeze muffins for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248 | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 206mg | 9% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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