Apple Spice Muffins

5 stars based on 4 votes


I’ve been searching for the perfect apple muffin recipe to share with you ever since I started this blog. Honestly, there’s no telling how many dozens of apple muffins I’ve baked. I finally found a fantastic recipe on the King Arthur Flour website and, with a few tiny tweaks, had the perfect recipe I’d been looking for. So, what makes these apple muffins so good? For starters, they’re made partially with whole wheat flour, which gives them a wonderfully wholesome flavor and texture. They’re also chockfull of apples, scented with warm autumn spices and finished with an irresistible crunchy brown sugar topping.


To begin, cream the butter, sugar and brown sugar until light and fluffy.


Beat in the egg.


Then beat in the low fat yogurt.


Add the dry ingredients right to the bowl.


Mix until just combined. Note that the batter will be very thick.


Add the diced apples. I use Honey Crisp because they’re my favorite but Granny Smith, Fuji, Sun Crisp, Jonagold or Golden Delicious (to name just a few!) would all work well.


And beat them in.


Use an ice cream scoop to transfer the batter to a muffin tin. The domed shape of the ice cream scoop makes for a nicely domed muffin.


Sprinkle the raw muffins generously with brown sugar.


And bake for about 25 minutes.


Let the muffins cool in the muffin pan for about 5 minutes, then transfer them to a rack to cool completely.


Note: I made a few minor changes to the original recipe. First, I added nutmeg and cloves to add more spice. I also reduced the brown sugar topping by a few tablespoons — they are plenty sweet with this amount but feel free to add more (or less) to suit your taste. To see the original recipe and read the rave reviews, click here.

Apple Spice Muffins

Servings: 12 muffins
Cook Time: 25 Minutes
Total Time: 45 Minutes


  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 large egg
  • 1 cup plain low-fat yogurt (not Greek-style)
  • 1 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Heaping 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups peeled, cored and finely chopped baking apples (you'll need 2 large apples)

For Topping

  • 6 tablespoons dark brown sugar, packed


  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
  3. Add the egg and mix well, stopping to scrape the bowl if necessary.
  4. Beat in the yogurt. The batter will look grainy.
  5. 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.
  6. Add the chopped apples and mix until just combined. Do not over-mix.
  7. 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.
  8. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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.

Nutrition Information

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  • Serving size: 1 muffin
  • Calories: 221
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 33g
  • Sugar: 16g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 207mg
  • Cholesterol: 37mg

Reviews & Comments

  • 5 stars

    I just made these.. And they were amazing. I would definitely make the pieces of apple smaller since the muffins only take about 20 minutes to cook; therefore the chunks of apple didn’t get as mushy/soft as I would have liked (since they are a snack for my 1 and 3 year old kiddos). Very moist and full of flavor. Great healthy recipe.

    - Emily on February 18, 2015 Reply
  • 5 stars

    I changed this from 2 white flour to
    1 1/2 cup white flour
    1/4 cup wholewheat flour
    1/4 cup ground flax seed
    to make it healthier!!! Very good recipe!

    - Debbie Johnson on January 6, 2015 Reply
  • 5 stars

    This recipe was outstanding!!! The spices add so much flavour, and the cake is so soft and moist. I was apprehensive about adding so much yoghurt but it was perfect! Only thing – the quantity of the brown sugar as the topping was too much in my opinion. Reduced it to about 4 tbsp and it was perfect

    - Vanita on November 21, 2014 Reply
  • What temp does the oven need to be at? Did I miss that somewhere?

    - Shannon on October 26, 2014 Reply
    • Hi Shannon, Oven temp is 375°F (it’s right at the beginning of recipe).

      - Jenn on October 26, 2014 Reply
  • 5 stars

    You mentioned reducing the topping; I completely forgot to add it, and they’re wonderful as is. Good texture, perfect level of sweetness, moist, etc.

    - Andrew Smith on October 26, 2014 Reply
  • You have a great website — thank you
    for the “print” option, but it would be
    great if you could please arrange the
    recipes with the photo of the item included on the “print” recipe. Often
    it’s the photo that inspires me in the first place!! Many thanks!

    - toni on October 16, 2014 Reply
    • Thanks, Toni. I will see if I can add this option. I wasn’t sure how people would feel about the images because they often make the recipes print out on two pages instead of one.

      - Jenn on October 16, 2014 Reply
  • If I don’t have any low-fat yogurt on hand, could I substitute with sour cream?

    - Kathryn on April 18, 2014 Reply
    • Hi Kathryn, Should work fine. I might just dilute it with a bit of milk or water to get it to the consistency of yogurt.

      - Jenn on April 18, 2014 Reply
  • These were easy to make and so good!! I’ve served these to 4 people and everyone loved them and want to me make more. I’m going to try to make the Chai Banana Bread first though! :D

    - Afke on January 22, 2014 Reply
  • I have made so many apple muffin recipes and this is by far the best!! I will never try another recipe again, as this one is PERFECT! Thank you!

    - Kjm on January 22, 2014 Reply
  • I made these muffins to help use up some of the apples we picked this fall and OH. MY. Gosh. were they good. I was a little worried because the brown sugar on top did not look as pretty as the pictures, but who cares what they look like once you’ve had a bite! This will be my go to apple muffin recipe. Also, make sure to use the dark brown sugar and it will not be nearly as good with light brown.

    - Jennifer Folz on November 14, 2013 Reply
  • Made these and shared with our new neighbors as a house warming gift. Thanks Jenn for another go to recipe

    - Danita on November 6, 2013 Reply
  • If I am making these as Mini Muffins should I adjust the cooking time? Do you think think Mini muffins will be ok?

    - Keri on November 2, 2013 Reply
    • Hi Keri, Mini muffins would work fine, just be sure to chop the apples into little chunks. I’d bake them for 10-15 minutes, or until tester comes out clean.

      - Jenn on November 3, 2013 Reply
  • I love these muffins! They are moist with the perfect amount of spices, and the topping is wonderful! I will make these from now on. Thanks for the recipe!

    - Marcia Snapp on October 27, 2013 Reply
  • These are so amazing… I had to take them to work and share them so I wouldn’t eat them all! I just love your recipes… Thank you!

    - Tracey on October 8, 2013 Reply
  • I want to make these today, but I don’t have any whole wheat flour. Can I just use 2 cups of all purpose flour or do I need to adjust the measurements?

    - Melissa on October 6, 2013 Reply
    • Hi Melissa, You can just use 2 cups all purpose…should work fine. Enjoy!

      - Jenn on October 6, 2013 Reply
  • Will any type of apple work?

    - Erin McNamara on October 4, 2013 Reply
    • Hi Erin, You need to use baking apples, like Honey Crisp, Fuji, Golden Delicious, Granny Smith, Jonagold, etc.

      - Jenn on October 4, 2013 Reply
  • Great timing. My husband and I went apple picking with friends and made home-made apple sauce, but still have some Jonagold apples left and can’t wait to try this recipe…..I will be making this for our community’s “Coffee with Neighbors” gathering this Satiurday. Thanks for all the wonderful recipes.

    - Patricia Brady on October 4, 2013 Reply
    • You’re welcome, Patricia. I hope you enjoy them as much as we did!

      - Jenn on October 4, 2013 Reply
  • Perfect timing, I bought a box of apples last weekend and have a few left I need to use, I canned quite a bit of applesauce last Sunday and made your french apple cake recipe which is always a favorite.

    - Danita on October 3, 2013 Reply
  • Can these be adapted to gluten free flour?

    - Debbie on October 3, 2013 Reply
    • Hi Debbie, I’ve never baked with gluten free flour so I can’t say for sure, but I imagine that it’d work.

      - Jenn on October 4, 2013 Reply
  • Could I bake this as a loaf?

    - Janet Ackerman on October 3, 2013 Reply
    • Hi Janet, Yes, I think that would work.

      - Jenn on October 4, 2013 Reply
  • This sounds nice and not too complicated.

    - Judy on October 3, 2013 Reply
  • Ohhh these sound good, & my son will love them as he does anything cake based & spiced. Thanks

    - dogsmum on October 3, 2013 Reply
  • Can I bake this recipe in an 8inch square baking pan?

    - Elsa on October 3, 2013 Reply
    • Hi Elsa, I have not tried it but don’t see why not. Please let me know how it comes out if you make it that way. Thanks!

      - Jenn on October 4, 2013 Reply
  • I’ve been looking for the perfect apple muffin recipe too. Making these for Saturday morning breakfast.

    - Tonia on October 3, 2013 Reply
    • LOVE the brown sugar topping!

      - Tonia on October 3, 2013 Reply

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