Apple Spice Muffins

Tested & Perfected Recipes

Apple Spice Muffins

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.

how to make apple muffins

To begin,combine the butter, sugar and brown sugar.

how to make apple muffins

Beat until light and fluffy.

how to make apple muffins

Add the egg.

how to make apple muffins

Then beat again.

how to make apple muffins

Add the yogurt.

how to make apple muffins

Beat again.

how to make apple muffins

Add all the dry ingredients right to the bowl.

how to make apple muffins

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

how to make apple muffins

Add the diced apples.

how to make apple muffins

Then stir them in.

how to make apple muffins

Use an ice cream scoop to transfer the batter to a muffin tin.

how to make apple muffins

Sprinkle the raw muffins generously with brown sugar.

how to make apple muffins

And bake for about 25 minutes.

how to make apple muffins

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

My Recipe Videos

Apple Spice Muffins

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

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

  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.
  10. 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

Powered by Edamam

  • 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.

Reviews & Comments

  • 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.

    • — Anita on November 16, 2018
    • Reply
  • 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,

    • — Lin on November 7, 2018
    • Reply
  • 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.

    • — Sandy on October 23, 2018
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  • 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!

    • — Patty on October 21, 2018
    • Reply
    • 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!

      • — Jenn on October 23, 2018
      • Reply
  • 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?

    • — Debra on October 17, 2018
    • Reply
    • 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.

      • — Jenn on October 18, 2018
      • Reply
  • 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!

    • — Nicole on October 16, 2018
    • Reply
  • 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!

    • — Bernice Witt on October 9, 2018
    • Reply
  • Can these muffins be frozen?

    • — Bonnie on October 8, 2018
    • Reply
    • Sure, Bonnie – they freeze well.

      • — Jenn on October 8, 2018
      • Reply
  • 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!!

    • — Lorrie P on October 8, 2018
    • Reply
    • 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!

      • — Jenn on October 8, 2018
      • Reply
  • 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!

    • — Susan on October 6, 2018
    • Reply
  • 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! 😀)

    • — Theresa on October 4, 2018
    • Reply
  • 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!

    • — Shana on September 30, 2018
    • Reply
  • 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)

    • — Scott on September 27, 2018
    • Reply
    • 😊

      • — Jenn on September 27, 2018
      • Reply
  • 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.

    • — JaxJayne on September 21, 2018
    • Reply
  • 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.

    • — Karen S. on September 1, 2018
    • Reply
  • 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!

    • — Elise on March 7, 2018
    • Reply
    • 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!

      • — Jenn on March 7, 2018
      • Reply
      • Thank you, Jenn!

        • — Elise on March 11, 2018
        • Reply
  • 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!

    • — Maggie D on March 1, 2018
    • Reply
  • 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

    • — Jennifer Bayne on February 12, 2018
    • Reply
    • 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!

      • — Jenn on February 12, 2018
      • Reply
  • 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.

    • — Ms Hudson on January 24, 2018
    • Reply
  • Just made these and they are OUTSTANDING!!!!

    • — Jane Inniger on January 7, 2018
    • Reply
  • 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!

    • — Emily on January 5, 2018
    • Reply
    • Hi Emily, personally, I haven’t baked these with gluten-free flour, but I think it should work.

      • — Jenn on January 5, 2018
      • Reply
    • 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!

      • — iris morales on October 25, 2018
      • Reply
  • HI Jennifer, can I use x- large egg for this great recipe. Thanks DJ

    • — Darlene on October 26, 2017
    • Reply
    • Sure, Darlene – that’s fine.

      • — Jenn on October 26, 2017
      • Reply
  • Anyone try making it a bread? Or used almond flour?

    Looking for a good almond flour Apple bread recipe.

    • — Yvonne on October 25, 2017
    • Reply
  • 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.

    • — Chantal Guilbault on October 24, 2017
    • Reply
  • 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.

    • — Elizabeth on October 20, 2017
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  • I’ll use less sugar too sweet for me but these muffins are moist.

    • — Priscilla on October 12, 2017
    • Reply
  • 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

    • — Nargiza on September 28, 2017
    • Reply
    • 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!

      • — Jenn on September 28, 2017
      • Reply
  • 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?

    • — Lorraine on September 25, 2017
    • Reply
    • 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.

      • — Jenn on September 25, 2017
      • Reply
  • Can you substitute something else for the yoghurt?

    • — Sonia on September 13, 2017
    • Reply
    • Hi Sonia, You could replace the yogurt with sour cream or buttermilk. Hope you enjoy the muffins!

      • — Jenn on September 14, 2017
      • Reply
  • 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. 🙂

    • — Zaynab on June 22, 2017
    • Reply
  • 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!

    • — Deena on May 13, 2017
    • Reply
  • These are delicious. I put extras in freezer to prevent me from eating all at one sitting

    • — Margaret M. Higgins on April 28, 2017
    • Reply
  • 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!

    • — Christine Graham on March 16, 2017
    • Reply
  • Can you use 2 cups of white flour? Instead of 1 cup whole wheat flour and 1 cup white flour?

    • — Laura on February 16, 2017
    • Reply
    • Hi Laura, Using all white flour will work here too. Enjoy 🙂

      • — Jenn on February 17, 2017
      • Reply
  • 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.

    • — Myriam on December 1, 2016
    • Reply
  • Added some walnuts to mine. These are absolutely delicious. Go for it!

    • — Mari on November 17, 2016
    • Reply
  • 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.

    • — Sandy D. on November 13, 2016
    • Reply
  • 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?

    • — Christina on November 3, 2016
    • Reply
    • 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.

      • — Jenn on November 4, 2016
      • Reply
      • 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.

        • — Sarah on November 5, 2016
        • Reply
  • 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.

    • — Maret on November 1, 2016
    • Reply
  • 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.

    • — Duffy on October 15, 2016
    • Reply
  • 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

    • — Jenn on October 6, 2016
    • Reply
    • Hi Jenn, I haven’t tried them this way, but I’d imagine that’d work. Hope you enjoy!

      • — Jenn on October 7, 2016
      • Reply
  • 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.

    • — Elizabeth Prest on October 6, 2016
    • Reply
  • 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!

    • — Russ Barkley on October 4, 2016
    • Reply
  • 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.

    • — Shae on October 3, 2016
    • Reply
  • I would like to make mini muffins using this recipe. Would I have to make any adjustments in the recipe?

    • — Cyndi Schnoor on September 28, 2016
    • Reply
    • 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.

      • — Jenn on September 28, 2016
      • Reply
  • 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!

    • — Jane on September 9, 2016
    • Reply
  • Hi Jen..love your website! Is it possible to adjust this recipe using your applesauce recipe?

    • — Glenda on August 15, 2016
    • Reply
    • 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!.

      • — Jenn on August 15, 2016
      • Reply
  • 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?

    • — Rowena on July 9, 2016
    • Reply
    • 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!

      • — Jenn on July 10, 2016
      • Reply
  • Could you please recommend temperature and time adjustments to bake as a loaf instead of muffins?
    Thanks!

    • — Elan on February 28, 2016
    • Reply
    • 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.

      • — Jenn on February 29, 2016
      • Reply
  • 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.

      • — Jenn on January 8, 2016
      • Reply
  • 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!

    • — Elan on December 6, 2015
    • Reply
  • Quick question, I don’t like a lot of butter in baked goods, can I use oil as a sub (coconut, olive, canola)?

    • — Tanisha on November 30, 2015
    • Reply
    • 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.

      • — Jenn on November 30, 2015
      • Reply
  • These have just become my sons new favorite. Thank you!

    • — Elizabeth on November 3, 2015
    • Reply
  • 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.

    • — Margaret Grayson on September 13, 2015
    • Reply
  • Omg! These were frigging fantastic!

    • — Sarah on September 7, 2015
    • Reply
  • Why shouldn’t I use Greek yogurt? Just wondering since that’s all I have on hand.

    • — Sarah on September 2, 2015
    • Reply
    • Sorry, I just noticed that you’ve answered my question already! I’ll add milk to the Greek yogurt. Thanks.

      • — Sarah on September 2, 2015
      • Reply
  • 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

    • — Linda on August 9, 2015
    • Reply
    • Hi Linda, Whole wheat makes them taste more earthy and wholesome, but all purpose will work well too. Enjoy 🙂

      • — Jenn on August 10, 2015
      • Reply
  • 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.

    • — Kathy on May 7, 2015
    • Reply
  • 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

    • — Jenn on March 26, 2015
    • Reply
    • 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 🙂

      • — Jenn on March 26, 2015
      • Reply
  • These are great, my daughter loves them. I just leave the crumble off for her, and it doubles well, also.

    • — Bronwyn L on March 19, 2015
    • Reply
  • Jen, do not like cloves, can I substitute ginger or allspice

    • — Carol Winkelman on March 3, 2015
    • Reply
    • Yes, absolutely.

      • — Jenn on March 3, 2015
      • Reply
  • 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
  • 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
  • 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
  • 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!

    • — 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
      • 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!

        • — anon on September 30, 2016
        • 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! 😀

    • — 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.

  • 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.

    • LOVE the brown sugar topping!

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