Apple Spice Muffins
Muffins chockfull of apples & autumn spices & finished with an irresistible crunchy brown sugar topping.
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, I 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 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,combine the butter, sugar and brown sugar.
Beat until light and fluffy.
Add the egg.
Then beat again.
Add the yogurt.
Beat again.
Add all the dry ingredients right to the bowl.
Mix until just combined. Note that the batter will be very thick.
Add the diced apples.
Then stir them in.
Use an ice cream scoop to transfer the batter to a muffin tin.
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
Muffins chockfull of apples & autumn spices & finished with an irresistible crunchy brown sugar topping.
Ingredients
- 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
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- 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.
- Add the egg and mix well, stopping to scrape the bowl if necessary.
- Beat in the yogurt. The batter will look grainy.
- 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.
- Add the chopped apples and mix until just combined. Do not over-mix.
- 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.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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These were delicious! I bought whole wheat flour for this which I typically don’t keep, Can I use it for other muffin or cake recipes (I’m specifically thinking of your strawberry muffins and cake) or should I save for when the recipe calls specifically for whole wheat flour?
Hi Sara, You have to be careful with whole wheat flour, as it can make baked goods very dry. I’d start by replacing just a 1/4 of the all-purpose flour with whole wheat flour in other recipes and see how you like the results.
Looking forward to trying this recipe! If I only use cinnamon rather than the nutmeg and cloves, how much do I add?
Hi Meghan, If you want to use all cinnamon, I’d just replace the nutmeg and cloves with equal amounts of cinnamon. Hope you enjoy!
Could I bake this as a loaf instead of muffins? If so, how should I adjust the temp/timing?
Hi Sarah, Sure that will work – bake until a tester inserted into the center comes out clean, approximately 45 – 50 minutes. Enjoy!
Very delicious muffins. Thanks for the recipe.
We had an unexpected early morning meeting happening at our house, so I wanted to make some apple and cinnamon muffins to go with coffee. Whose recipe could I trust when I hadn’t made it before? Jenn’s, of course! They turned out perfectly and were gobbled up. Thanks, Jenn, for such great and reliable recipes. I was worried they might stick in the pan, so I hedged my bets and put half in cupcake cases, but I needn’t have worried, they slipped out of the pan perfectly.
Hi There, I love your site and I have tried many of your recipes and they all come out great, you have very good instructions. I just made the apple spice muffins and i used 1/4 cup brown sugar and 1/4 cup organic cane sugar and I sprinkled a bit of brown sugar and cinnamon on top. I got 18 muffins and baked them for 22 minutes and they are so delicious. Thanks so much. Hope you keep on posting recipes because I can’t wait to try more of them,
Delicious way to use up apples! I had some honeycrisp apples leftover and this recipe was absolutely perfect – they’re moist, spiced, with a delicious crispy layer of brown sugar on top. I have already been requested to make these again. I only had Greek yogurt, so I just used half the amount of Greek yogurt and thinned it with some milk until I reached the consistency of regular yogurt.
Are there “baking apples” that you prefer to use more over others? When baking, is there a mix (sweet and tart) that you prefer to use together?
Thanks!
Hi Patty, Any of these would be great choices: Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp (and it’s perfectly fine to use a combination of sweeter ones like Fujis and Granny Smiths. Hope you enjoy the muffins!
Just baked these muffins of yours for an Autumn Party….they turned out perfect and beautiful!
What is the best way to freeze these, for a couple of days?
Glad they turned out nicely! They can be frozen in an airtight container or sealable plastic bag. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated {350°F|175°C} oven until warm.
These muffins are fabulous! Moist, flavorful, not too sweet, and perfectly spiced. Easy and quick to put together as well. I didn’t have yogurt on hand when I wanted to make these, so I used an equivalent amount of sour cream. This recipe is a keeper!
Made these the other night. The finely chopped apples were so tasty in the muffin and added another layer of sweetness. I substituted spelt flour and they turned with a nice and light texture. I was generous with the cinnamon and other spices as well. Well-liked by the family!
Can these muffins be frozen?
Sure, Bonnie – they freeze well.
Good morning! Have you ever made these as mini muffins? I always prefer mini muffins to regular (calorie count always spoils the fun!!). Would you provide the adjusted baking time and temp, if so? Thank you!!
Hi Lorrie, I haven’t but no reason it won’t work. I’d keep the temp the same but start checking for doneness at 12 to 15 min. Please LMK how they turn out!
This recipe was so easy to execute! I had to substitute light sour cream for the plain non-Greek yogurt (didn’t have plain yogurt). They baked up just great and we thoroughly enjoyed “taste-testing” them. Thank you!
Hi Jenn- I love the Fall and I especially love recipes that use apples (reminds me of being at my grandparent’s home in Michigan where they had apples galore!). These Apple Spice muffins are super good! The only modifications I made was that I used 1/4 c. granulated sugar instead of 1/2 cup, and I used 1/2 tablespoon cinnamon in the batter instead of 1 tablespoon (decided to use some cinnamon for topping)…and, I topped them with 3 T. brown sugar, 1/4 tsp cinnamon, and 1/2 c. walnuts (I’m a nut lover! 😀)
I made these muffins today and they came out perfect! So moist and delicious. Love your blog and every recipe I’ve made from your collection comes out great!
Hi Jenn, the muffins are awesome. I used all AP flour and reversed the sugar (1/2c brown & 1/4 cup regular) as we love the taste of brown sugar in baked goods. Muffins were moist & delicious!!! I’ve made a handful of your recipes and we have enjoyed them all. To this day, my wife tells anyone who will listen about how good my (your) bolognese sauce is. You make me look good and I am not a cook/chef by any stretch of the imagination!!! One last comment: I commend your measured & considerate responses to some of the questionable reviews….the one on the French apple cake comes to mind where your metric measurements are called into question. I believe the concept of weight vs volume was lost on the reviewer, however your response was one of CLASS and consideration. Bravo! It has been said that a picture is worth a thousand words, however some need a thousand words to generate the “mental” picture. Logic and critical thinking are great life tools, and what a world this could be if all possessed them! Thanks for all of your efforts to make us look good! Scott (Notachef)
😊
Absolutely wonderful muffins! I had to make some changes, because I didn’t have a couple of ingredients on hand. I doubled the recipe to make 24 muffins without any problems. Since I had only Greek yogurt, I measured about 3-4 tablespoons of water in my measuring cup and added the yogurt up to a cup and mixed in order to get the consistency of regular yogurt. Additionally, I only had 1 cup of yogurt, so I swapped in the same amount needed of unsweetened applesauce. At the same time, I reduced the sugar too, since that added some sweetness. Finally, since I woke up early to make these for a meeting, I quickly peeled my apples and grated them on the large side of a box grater in order to save time that I would have spent coring the apples and chopping finely. They turned out beautifully.
These were absolutely delicious! My only modification was that I diluted greek yogurt with milk to get the consistency of a low fat non-greek yogurt. They were perfect, and didn’t last long!
I can’t believe the original recipe called for more brown sugar for the topping; it was plenty sweet as is. One could probably get away with using even less, if desired.
Hi Jenn! Could you possibly add the metric measurements to this recipe?
I feel like I must have measured something wrong. The taste was wonderful, but the consistency wasn’t great, and they fell apart when I picked them up. I did add maybe 1/4 cup too many apples, and the pieces where probably not quite as finely chopped as yours. The problem was likely that I used a coarse whole wheat flour, as that was what I had available. I would love to try the recipe again with these changes, and hopefully they will turn out better!
Hi Elise, I just added the metric measurements for these. Perhaps you measured something incorrectly, but the coarse flour may have had a bit of an impact. Hope the metric measurements help the next time you bake these!
Thank you, Jenn!
I have made these muffins 3 times so far. They are always consistent, moist and delicious! The only thing I’ve done differently was a little less brown sugar on the top. 2 Thumbs up! PLUS the 5 stars!
Hi Jenn,
I have bunch of applesauce to use up. Any way this recipe could be modified to use applesauce instead of apple chunks?
Thanks!
Jen
Hi Jennifer, I haven’t tried these using applesauce, so I’m really not sure how they’d turn out or if any modifications are necessary – I’m sorry I can’t be more helpful!
Made these for the first time and I like them! I maybe could have cooked a little less than 25 min. The muffins are cooked a little more on bottom and edges than I’d like. The real test is does the hubby like them? I’ll find out soon.
Just made these and they are OUTSTANDING!!!!
I was just curious if anyone has ever tried this with gluten free flour. I’ve had amazing luck using GF flours for several of your other muffin recipes. Fingers crossed on this one too. Thanks!
Hi Emily, personally, I haven’t baked these with gluten-free flour, but I think it should work.
Try Bob’s Red Mill 1 for 1 GF Flour Blend. Great price on walmart.com. Already has xanthan in it, so don’t add extra. I’ve used this blend when adapting “regular” recipes to gluten free, with very good results. Works great with Land of Lakes (regular) choco-chip cookie recipe. The Bob’s blend is what I use when I don’t have the time to blend my own. Hope this helps you!
HI Jennifer, can I use x- large egg for this great recipe. Thanks DJ
Sure, Darlene – that’s fine.
Anyone try making it a bread? Or used almond flour?
Looking for a good almond flour Apple bread recipe.
Absolutely delicious!!! not too sweet. Used whole wheat pastry flour. Tt’s so fine kids don’t know the difference. Will make these again for sure.
Flavor is great and I love the crunch of the brown sugar on top. I think I overcooked mine by a few minutes as the bottoms were a bit dry but overall they were a hit and they kept well in a tupperware for 4 days. I used honey crisp apples and they were soft but not mushy so I’d recommend them if you’re not sure what type of apple to use.
I’ll use less sugar too sweet for me but these muffins are moist.
Hi Jenn,
Can I use all purpose flour instead of whole wheat? Would I need to double it then? Will it affect the flavor?
Thanks for another great recipe.
Nargiza
Sure, Nargiza – no need to make any changes though. Just replace it cup for cup. And it won’t affect the flavor too much at all. Enjoy!
I have a large tea party tomorrow in our 1840 historical bed and breakfast inn, in Roscoe Village, Ohio. Can I make the mini muffins one day in advance? Will they still taste good?
Hi Lorraine, These keep well thanks to the moisture in the apples, so I think you’ll be fine to make a day ahead. Just be sure to cut the apples small since you’re making minis.
Can you substitute something else for the yoghurt?
Hi Sonia, You could replace the yogurt with sour cream or buttermilk. Hope you enjoy the muffins!
Great recipe, thank you. It’s the first time I made muffins (they’re not as well known in Switzerland as are cup cakes). Turned out real fluffy and moist, and absolutely delicious!
Made somewhat bigger chunks of the apples (used Boskop, a great local cooking and baking apple), added (real) vanilla instead of the nutmeg, and no sugar topping. Threw in a handful of raisins too. Was out of whole wheat flour, but had what’s called “half white” flour hereabouts and added a bit of spelt flour. Looking forward to offering some of those yummy muffins to my daughter, who’s a confectioner by profession. 🙂
I made them exactly as written and they turned out amazing! Thank you for sharing such great recipes… I sure appreciate you. I’m excited for your cookbook!
These are delicious. I put extras in freezer to prevent me from eating all at one sitting
I made these muffins for my family using some leftover apples I had in the fridge. I grated the apples instead of cutting them which allowed me to avoid peeling them, so one less thing to do.
I also added some oats and walnuts for a bit of crunch and texture, plus they provide added nutrition as well.
My entire family absolutely loved them!!! They were moist, not too sweet and super delicious!! Think of a hand-held apple crisp. This recipe is a must try!
Can you use 2 cups of white flour? Instead of 1 cup whole wheat flour and 1 cup white flour?
Hi Laura, Using all white flour will work here too. Enjoy 🙂
This recipe is the best! I tend to always change something in a recipe, though. I just added some fresh cranberries to the mix and cut the sugar a bit. My boyfriend and my neighbours loved them! They kept asking me for one and were sad when there was no more muffins.
Added some walnuts to mine. These are absolutely delicious. Go for it!
Another amazing recipe. When you posted in on Facebook I knew I had to make them. They are beautifully light and just spiced perfectly. Delicious with the apples but would also be excellent without them or with just nuts. Either way another winning recipe I will make over and over again.
Just made these twice. The first time, did the recipe exactly as is. The top had a very crisp shell but the muffins were raw in the middle. The second time, I used pears and only filled the muffin cups 3/4 the way. The result was similar. What are your suggestions?
Hi Christina, Because you’ve had a problem with these twice, and followed the recipe exactly (with the exception of the pears the second time around), I suspect it may be a problem with your oven. Check out the tips in this helpful article to test your oven’s accuracy.
I’ve made these muffins several times without a problem. Are you mistakenly using the convection setting on the oven? Otherwise, I agree it sounds like there is a problem with the oven.
Delicious! Used Fuji apples and, for more protein, used Greek yogurt diluted with a bit of milk. Reduced the brown sugar topping to about 3.5-4 Tbsp. I agree that the brown sugar topping probably isn’t needed, but it does add a pleasant touch of sweetness. After hesitating on the 1 TBSP cinnamon, I decided to trust Jenn on this…and am glad I did! Thanks for another keeper recipe.
Now that the blueberries are pretty much gone until next year I had to leave off blueberry muffins and find a seasonal substitute. These apple spice muffins are the perfect player! With myself and two sons a dozen never last long. Certainly not long enough to ponder storage methods. Once they are cool and knocked out of the pan, I just set them on a rack on the kitchen counter. They will disappear in a day or so. I have used Honey Crisp and Granny Smith apples. I think the Granny Smith lend themselves better to baking than the Honey Crisp. Honey Crisp are the best eating apple, hands down. But Granny Smith come out with more apple flavor and less mushy when baked.
Did you try using it with only white whole wheat flour? If you can’t use this for all the flour required, could you substitute the whole wheat with white whole wheat flour? Thanks, Jenn
Hi Jenn, I haven’t tried them this way, but I’d imagine that’d work. Hope you enjoy!
Simply Scrumptious. I like the fact that the recipe uses whole wheat flour. I have made the recipe several times. We like the muffins as written but I have made using vegan margarine and for children I usually leave off the brown sugar topping.
Great recipe. Perfect for Fall Apple season. This could also make a great individual dessert for guests paired with a vanilla caramel ice cream. I left the apple chunks about 1/4-1/2 inch sizes to get more Of the fruit notes. Thanks!
Jenn I just finished making this muffin recipe …. And Jenn the results are sheer perfection! I am sooooooo happy. I own the Bosch oven from hell and every dish I try to cook in there is a challenge. It’s always a joke when we entertain ,,, will we or won’t we serve an apple pie with Uncooked pastry? It is such a comfort to know I can follow your instructions and rest assured I will have a good product to serve my family and friends. Many thanks and keep your great dishes coming to our table.
I would like to make mini muffins using this recipe. Would I have to make any adjustments in the recipe?
Hi Cyndi, Mini muffins would work here, just make sure to chop the apples into small chunks. I’d bake them for 10-15 minutes, or until a tester comes out clean.
Hello,
I don’t have any wheat flour, so I’m going to substitue with graham flour! I will let you know how it goes, but this is a great recipe regardless!
Hi Jen..love your website! Is it possible to adjust this recipe using your applesauce recipe?
Good question Glenda! I haven’t tried them using my (or any) applesauce, so I’m really not sure. If you try it that way, please report back and let me know how they turn out!.
Hi Jenn. First of all, thank you for your recipes. This is the 3rd recipe I’ve tried from your site. I made these today. Just wondering what’s the best way to store them?
Hi Rowena, I’m glad you’re enjoying the recipes! You can store these in an airtight container with paper towels between each layer. (The muffins are pretty moist and the paper towels will keep them from getting soggy.) Hope you enjoy!
Could you please recommend temperature and time adjustments to bake as a loaf instead of muffins?
Thanks!
Hi Elan, I’d keep the temperature the same and bake until a tester inserted into the center comes out clean, approximately 45 – 50 minutes.
I would love to make this today, however I do not have yogurt. Is there a way around that? Or can I use something else?
Hi Andrea, If you have sour cream, that should work. I might just dilute it with a bit of milk or water to get it to the consistency of yogurt.
I’ve tried many apple muffin recipes and Jenn’s is by far the best. It’s very moist with lot of flavor–both from the apples and the spices. I didn’t chop the apples very finely so I had nice chunks but they were well cooked. Unlike most muffins, these are still good several days later…but it is hard to keep them from being gobbled up before that!
Quick question, I don’t like a lot of butter in baked goods, can I use oil as a sub (coconut, olive, canola)?
Tanisha, It depends on the recipe. For this one, I wouldn’t suggest oil as you won’t achieve the right texture when creaming the ingredients. You could substitute margarine here, if desired.
These have just become my sons new favorite. Thank you!
Shut the front door! I just bit into one of these and gobbled it down, so good! I did not have low fat yogurt only whole fat – other than that followed your recipe to a T. Thanks so much.
Omg! These were frigging fantastic!
Why shouldn’t I use Greek yogurt? Just wondering since that’s all I have on hand.
Sorry, I just noticed that you’ve answered my question already! I’ll add milk to the Greek yogurt. Thanks.
Hi,
Looks delicious. Just wondering if just all purpose flour can be used in this recipe. Does whole wheat flour make a big difference in flavor?
Thanks.
Linda
Hi Linda, Whole wheat makes them taste more earthy and wholesome, but all purpose will work well too. Enjoy 🙂
Yum yum must try
I didn’t have yogurt on hand, so substituted the same amount of sour cream. These muffins were wonderful – plenty of apple, nice and moist, not too sweet, with a comforting cinnamon topping. I will be making these regularly. I’m so glad I found Jenn’s website and can’t wait to make more of her recipes.
Hi Jenn,
I’m just wondering why Greek yogurt would be a no-no in this recipe? I ask because I prefer its taste and health qualities, and it’s usually the only thing I have on-hand in a plain yogurt.
I am excited to make these with my 3-year-old today! She has recently shown an interest in helping me out in the kitchen so I’m pulling a carpe diem. 🙂
Thanks.
Jenn
Hi Jenn, You can use it; just thin it with a little milk to get it more the consistency of regular yogurt. Hope you and your little one enjoy 🙂
These are great, my daughter loves them. I just leave the crumble off for her, and it doubles well, also.
Jen, do not like cloves, can I substitute ginger or allspice
Yes, absolutely.
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.
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!
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
What temp does the oven need to be at? Did I miss that somewhere?
Hi Shannon, Oven temp is 375°F (it’s right at the beginning of recipe).
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.
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!
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.
The photo does appear on the printed page on the top right-hand corner, big enough to look drooling-delish, yet small enough not to dominate the page and having to print recipe unnecessarily on 2 pages, whether overleaf or otherwise.
In fact, your recipe printout has the best layout with both recipe and photo, and other optional details!
If I don’t have any low-fat yogurt on hand, could I substitute with sour cream?
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.
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! 😀
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!
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.
Made these and shared with our new neighbors as a house warming gift. Thanks Jenn for another go to recipe
If I am making these as Mini Muffins should I adjust the cooking time? Do you think think Mini muffins will be ok?
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.
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!
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!
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?
Hi Melissa, You can just use 2 cups all purpose…should work fine. Enjoy!
Will any type of apple work?
Hi Erin, You need to use baking apples, like Honey Crisp, Fuji, Golden Delicious, Granny Smith, Jonagold, etc.
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.
You’re welcome, Patricia. I hope you enjoy them as much as we did!
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.
Can these be adapted to gluten free flour?
Hi Debbie, I’ve never baked with gluten free flour so I can’t say for sure, but I imagine that it’d work.
Could I bake this as a loaf?
Hi Janet, Yes, I think that would work.
This sounds nice and not too complicated.
Ohhh these sound good, & my son will love them as he does anything cake based & spiced. Thanks
Can I bake this recipe in an 8inch square baking pan?
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!
I’ve been looking for the perfect apple muffin recipe too. Making these for Saturday morning breakfast.
LOVE the brown sugar topping!