If you’ve ever been disappointed by dry day-after muffins, these Brown Sugar Apple Muffins are going to blow your mind – they stay moist for 4 to 5 days!
Made with fresh apples, in one bowl, this magic muffin recipe is super quick to prepare and I’m guessing you have everything you need to make this!!
Stay-moist Apple Muffins!
If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, these Apple Muffins are going to blow your mind!! They’re super moist on the day and they stay moist for 4 to 5 days!!
Here’s the secret to keep muffins moist…
The secret to these stay-moist Apple Muffins are:
- Brown sugar instead of white – brown sugar retains moisture far better in baked goods; and
- Only 1 egg – Eggs dry out baked goods. Well, the egg white part does. That’s why you’ll find some baking recipes only call for egg yolks – because it binds without drying out the batter.
And that’s the only difference between the batter for these muffins and the usual muffin mixes!
Miracle stay-moist muffin recipe
This magic stay-moist muffin recipe is a great master muffin mix because it’s made with pantry staples:
- flour – wholewheat OR white
- butter
- egg
- milk
- brown sugar
- baking soda
- vinegar*
- cinnamon (or other spice mix)
No buttermilk, no yoghurt, no sour cream.
I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. I promise you, these Apple Muffins are going to be super moist straight out of the oven – and they will stay moist for 4 to 5 days. No need to even warm them up!
Wondering what the vinegar is for?
Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
Customise to your hearts’ content
I’ve made Apple Muffins here, but this miracle muffin batter is just waiting for your own add ins! Just add 2 to 2.5 cups of diced fresh fruit, dried fruit, nuts, chocolate or other chips – go wild!
For the fresh fruit, just be sure it’s fruit that won’t bleed too much and become mushy when baked. Some fruits I’ve used that work very well include:
- Pears
- Mango
- Berries – blueberries, blackberries, raspberries, mulberries
- Strawberries (use small ones)
With the super long shelf life of these Apple Muffins, they are ideal for grab and go snacks, popping into lunch boxes, afternoon teas and just generally devouring on an as-needed basis.
With the sweet little dome, a sparkling sugar crust (if you so choose), tender pieces of apple and a hint of cinnamon fragrance, they look and smell as great as they taste! Enjoy! – Nagi x
Muffin Mania
WATCH HOW TO MAKE IT
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Stay-Moist Apple Muffins!
Ingredients
- 2 level cups apple pieces , 0.7 cm / 1/3" cubes (2 large apples, I use red)
- 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
- 115g / 0.5 cup unsalted butter , melted (1 stick)
- 1 cup (200g) brown sugar , packed
- 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
Dry:
- 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
- 1 tsp baking soda (bi carb) (NOT baking powder)
- 1 tsp cinnamon powder
- Pinch salt
Topping (optional):
- 2 tbsp raw sugar (demerara sugar - large granules)
Instructions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
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Great recipe. I was a little skeptical, but yummy!
I decreased the milk to 1/2 cup, added 1/2 teaspoon salt, and added 2/3 cup more apple, 1/2 cup walnuts and 1/3 cup cinnamon chips.
Will make again!
Sounds amazing Lisa!!
I made these today to stock the freezer for my eldest starting school next week. They are AMAZING; moist, delicious, pretty quick to come together. And I love, LOVE that you have the gram weights for everything; thank you!! This alone helped speed up the entire process.
I added a tiny pinch of nutmeg and ginger just for something different but I know they’d be great without it.
Thanks again! Definitely my new go-to apply muffin recipe.
Oops, apple muffin, not apply muffin!
Perfect for the freezer – pop it in the lunchbox frozen and it should thaw before lunch 🙂
I can’t believe how good these are Nagi !
The best muffins I’ve eaten by far .
I used 1/2 wholemeal and 1/2 plain flours .
Next time I’ll add some sultanas to the mix as well.
Just so moist and so delicious 👍
YES Sultanas would make a great addition!! I’m so glad you loved them Sue – N x
Hi Nagi, what is the recommended cooking time if I were to make these in mini muffin tins?
Hi Lila, I would just check at 12 minutes and keep an eye on them if not cooked through – N x
Could the apples be grated?
Hi Pebbz, I find that they almost disintegrate if grated, but you can do this if you prefer – N x
I have to comment!!! I don’t usually do . But this recipe is excellent I’m definitely doing this at least twice a month for my family. I love love love it. So moist, not to sweet its perfect! Thank you!!
Hi 🙂 Just wondering, could canned pie apples be used at a push?
Hi Rhondalee, not for this recipe sorry – I think they will be too soft and make the muffins soggy – N x
Awesome! I’m in Italy and followed the recipe using USA measuring cups; left out the sugar top. I’m a raisin freak, so added some of those too… I also forgot to turn oven down to 180 and they still turned out great…moist, fluffy, light, not like most muffins, much better! It’s a very forgiving recipe. Thank you Nagi!
Sounds great Marina, I’m so glad they worked out for you!
Made this multiple times and loove the healthiness. Tastes great, even without the sugar topping and used a bit less sugar in the recipe. Ran out of eggs today, so used ground Chia seeds + water and the muffins were still amazing!
Perfect Arranny, I’m so glad they still worked for you!
I picked apples from daughter’s apple trees in Germany and made these! Deelish. Not too sweet. they were fire lol says the grandson! lol
Oh how nice Vicky, I’m so glad the muffins did the apples justice – N x
Can I use whole meal self raising flour? Would it be same measure?
Hey Nagi! Im gonna use AP flour. Will it still be 300g since wholewheat is denser? Thanks!😉
Hi Deb, just use the same weight an they will be fine – N x
These are absolute magic! So soft and delicious. I will definitely be keeping this recipe, thank!
Wahoo! I’m so glad you loved them Bronwyn!
They were devoured, just discovered your website and have made a few of your dishes. Very impressed so far! I reduced the sugar to 130g, and added a handful of sultanas, and were perfectly sweet. Thanks 🙂
Sounds amazing Tarny, I’m so glad they were a hit!