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 –Â 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
- Blueberry Muffins
- Choc Chip Muffins
- Savoury Cheese Muffins
- Cornbread Muffins (personal fave😇)
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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Hi Nagi,
I noticed the recipe says 2 cups of whole-wheat flour or 300 grams. I’m in the US King Arthur Flour says a cup is 113 grams. So two cups would be 226 grams. Your recipe says 300 grams. Are you using a US measuring cup size? I did make these this morning and they were delightful pleasantly sweet. . I’d appreciate if you could please clarify the gram quantity and if your cup size is different.
Hi CLO! Good question 🙂 The ingredient weights reflect Australian cups. BUT the recipe will work using US cups, Australian cups, or any other cup measures in the world OR using the weights. This is because a) the difference is constant across the recipe for the main ingredients, and b) it’s a forgiving recipe. I made these muffins a ridiculous amount leading up to sharing it, just to “be sure”. Probably 8 times in that week, it was crazy muffin mania! I used a variety of cup measures and weights, and also I was varying ingredients to check how forgiving the recipe is 🙂 I’m very particular about baking recipes because of the “risk factor” which is why I don’t share them every week – too much work! LOL N x
Hi Nagi,
I noticed the recipe says 2 cups of whole-wheat flour or 300 grams. I’m in the US King Arthur Flour says a cup is 113 grams. So two cups would be 226 grams. Your recipe says 300 grams. Are you using a US measuring cup size? I did make these this morning and they were delightful. I’d appreciate if you could please clarify the gram quantity and if your cup size is different.
Way too sweet! I halved the sugar and they were still a bit too sweet for us. Next time I’ll try 50gm of sugar and hopefully will be better!
Hi Rachel – this recipe calls for 1 cup of sugar which works out at about 1.5 tbsp per muffin. That’s not crazy sweet! 🙂 Any chance you mis measured the sugar?
Hi
Can I use apple cider to replace the vinegar? If can, replace with same quantity? Thanks
You sure can Jenny – replace with the same amount. I hope you love them!
WOW. I have made this recipe with slight changes 5 times. We have oodles of Apples growing and this has proved to be the most popular way to use them.
I have added choc chips, walnuts and just plain with Quatre espices.
They have gone in lunchboxes, as gift for good deeds done and to the Cancer ward at local hospital.
Nagi, I can’t thank you enough for your wonderful recipes.
That’s so beautiful Bess!!!
How simple and easy to make! And it’s not too sweet like store bought. All my family loved it especially for breakfast!
I’m so glad you love them Akiko!
Delicious afternoon snack – turned out perfect. Thank you Nagi
Awesome Mish!
By far the best apple muffin recipe I’ve come across in years. Definitely super dupa moist and delicious. Thanks Nagi….. I had to eat 2 ðŸ¤
Thanks so much Kerry!
Out of necessity I made these muffins gluten free and they were fantastic! Moist and you wouldn’t even know they were gluten free. Plus, they are keeping moist for a few days, which is unusual for gluten free products. I did reduce the brown sugar to 3/4 cup, but that is so I can eat more than one muffin at a time and not feel so guilty. Thanks.
That’s handy to know Lee, thanks so much for the feedback!