These apple muffins are a recipe that I have been making for years. The recipe came from my sister and makes a perfect fall muffin. But really we enjoy these all year long.
We love these for breakfast, but they also make a great afternoon snack or lunchbox treat for the kids.
I like that these have both apples and applesauce in them. It gives them a great apple flavor.
These are a must make for fall at our house. A batch of these is gone in no time.
Can I make apple muffins gluten free?
These muffins can be made gluten free. Not all muffins work gluten free or work well with a gluten free blend, but these work well with Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
What is the best muffin pan for making muffins?
USA Muffin pans are my favorite. They are pretty much all I use. I like them so much that I have the 12 cup muffin pan, the 6 cup muffin pan, and the mini muffin pan.
Apple Muffins
Apple muffins are a fall must have at our house, but they work great for any time of year.
Ingredients
Muffins
- ¼ cup butter, softened
- ¼ cup applesauce
- 1¼ cups white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 1¾ cups flour ( Bob’s Red Mill 1 to 1 Gluten Free Flour works well in these)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup milk
- 2 cups peeled, cored and thinly sliced apples or cut into small chunks
Topping
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons flour ( Bob’s Red Mill 1 to 1 Gluten Free Flour works well)
- 2 tablespoons butter, cubed
Instructions
- Preheat oven to 375 degrees Grease muffin pan or line muffin pan with liners. Makes about 15 muffins
- In a large bowl, cream together cup butter, sugar, vanilla, and salt until light and fluffy.
- Beat in eggs, one at time. Stir in applesauce.
- In a separate bowl, mix together the flour, baking powder, and cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated.
- Fold in apples. Scoop into muffin cups to fill ¾ full. Lightly sprinkle the tops with the cinnamon crumble recipe below
- To make Cinnamon Crumble: In a small bowl, combine ¼ cup white sugar, ½ teaspoon of cinnamon, 3 tablespoons flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 25-30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean.
- Remove from pans, and cool on wire rack.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 187mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 3g
Those look great! I saw on a blog somewhere this wk to use a yogurt container with the bottom cut out to add struesel/crumb topping. Just a little tip for you, I think I will try it next time.
~Liz
Awesome! I’ve bookmarked these for the weekend 🙂
sound delicous
Oooh, yum! These look delish, Lynn! 😀
I really like to collect muffin recipes. I try to make a different recipe each time I make some. I will have to add this recipe to my collection. Geri
My son made these yesterday and they are almost gone! Delicious!!!!! You might want to revise your instructions, though. They don’t tell you when to add the applesauce. I don’t think it much matters because he did it the 12 year old way and just sorta through everything together and they are awesome. Thanks.
I just made these (and doubled the recipe for the freezer) and they are wonderful!
My husband likes to take different things for breakfast each morning to work and he loves muffins and apples so I think he’ll really like these!
Thanks for the great recipes!!!!
@Ginny, I am so glad that you liked them. Thanks for letting me know.
I had a big bag of Granny Smith I did not know what to do with so I made your Apple muffins this morning. They were wonderful! All 3 of my boys loved them. This recipe is a keeper.
Thanks for sharing.
@Eileen, I am so glad that you enjoyed them. We love these in the fall, but really they are good anytime of year.
My daughter, 8, is making these right now. She’s currently putting the crumb topping on them…….unfortunately, I just read the comments and realized we forgot to add the applesauce! Oh well, hopefully they’ll turn out okay, and not too dry. 🙁
@Alex Hall, I hope they still turn out for you. They might be a little dry, but hopefully they are still good and you enjoy them.
@Alex Hall, well, they look great, smell great and have passed the kid test (I have yet to try them)….I just wonder how much better they’d be with the applesauce. At least I know that I can still make them if we’re out of applesauce! 🙂
These look great!! I want to make them for breakfast but have 3 questions:
When do you add the applesauce? Apples ‘sliced’ how? And any apple in particular, or whatever you have in the fridge? Thanks so much!!
Thank you for pointing out that I did not have when to add the applesauce. I can not believe that no one else has caught that. Thanks! You add it after the eggs and I fixed the recipe to include that. The slices depend on what you want and how large you want the actually chunks I usually do more like chunks than actual slices. Sour apples usually work better for baking, so that is what I suggest for these, but other kinds would work okay as well. I hope that helps.
Lynn, my son and I made this this afternoon-holy yum! definitely a keeper! thanks for another family fav!
I am so glad you enjoyed them! And what a fun treat to make with your son.
I made your pumpkin muffins but added most of a bag of chopped butterscotch chips. I shared with neighbors and 9 yr old grandson and all of them raved about being the best muffin ever! Soooo I’m going to try your apple muffin recipe with the addition of chopped cinnamon chips and see what kind of comments I get. 🙂 thanks for sharing your recipes with us!
I love the idea of butterscotch chips added to the pumpkin muffins and also the cinnamon chips added to these. I used to add those cinnamon chips to homemade bread for a cinnamon bread and it was delicious. I haven’t used them in a long time, but now I am going to try that. Thanks for sharing what you did.
Amazing! Great texture and stays soft. Froze half of them. Mine made 1 1/2 doz. Will definitely make again!
I am so glad that you enjoyed them!