If you’ve ever been disappointed by dry day-after muffins, these Apple Muffins are going to blow your mind. They stay 100% fresh 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:
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Brown sugar instead of white – brown sugar retains moisture far better in baked goods; and
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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:
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flour – wholewheat OR white
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butter
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egg
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milk
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brown sugar
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baking soda
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vinegar*
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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:
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Pears
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Mango
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Berries – blueberries, blackberries, raspberries, mulberries
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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
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Cornbread Muffins (personal fave?)
WATCH HOW TO MAKE IT
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Stay-Moist Apple Muffins!
Ingredients
- 2 level cups apple pieces (peeled) , 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.
Erika Hakansson says
Absolutely delicious, they are definitely moist. They work well to freeze too. This will be my ‘go to’ muffin recipe from now on!
Nagi says
Wahoo, that’s great Erika! N x
Donna says
Awesome recipe, absolutely loved the muffins! A keeper for sure.
Nagi says
Thanks so much Donna! N x
Becci says
Hi Nagi, do you know what white vinegar is in the UK please? Have seen it in a few of your recipes and the only white vinegar we have in our supermarkets is either distilled vinegar or white wine vinegar.
Nagi says
Hi Becci – yes either of those will be fine to use 🙂 N x
Leann Cabatuando says
These muffins are so fluffy and delicious! They had just the right amount of sweetness and goes great with tea. I used plain flour cos the shops are sold out of wholemeal flour and also used apple cider vinegar; they still turned out perfect. Will definitely make again.
Ai says
Madethis yesterday, myhubby _& 3 kids fi ished them in just two days, I ll must hide them ne, t time.
Just wondering if Can the suger sub. For maplesyrup,
Thanks
Nagi says
Hi Ai, I’m so glad they were a hit! Subbing the sugar for maple syrup wont work unfortunately as the batter would become too runny – N x
Lavelle Niles says
What a simple-easy to follow recipe! Everyone loved it. I baked mine a bit longer because my oven is a bit wonky. Thank you for sharing this quarantine-proof recipe Nagi 🙂
Nagi says
Wonky – I love this word!! I’m so glad they worked out for you though! N x
Gail Tonkin... South Africa says
Hi Nagi
I have made your Stay Moist Apple Muffins and the Mediterranean Savoury Muffins (amazing) using gluten free flour…both tasted delicious and turned out great. Your recipes are so user friendly and of course delicious.
Nagi says
That’s great to hear Gail! N x
robin says
I am curious, Can you use dried apples for this recipe?
someone may have already asked this but to be honest I didn’t want to search 218 comments lol!
Thank you for your time
Nagi says
Hi Robin, I think they would turn out too dry unfortunately – N x
Amelia says
This was amazing!! They’re so delicious. I actually bet the egg white separately and folded it in just in case but I feel this recipe held itself without that!! They are by far the best muffins I’ve ever cooked!! Thank you so much ❤️
Nagi says
Hi Amelia, definitely no need to beat the egg whites separately hear – I’m so glad you loved them though 🙂 N x
Debra Webb says
Hello I just love your recipes but can you tell me what type of flour your using with muffin recipe… plain or self raising ?
Thank you
Alison says
I made these muffins again tonight as i was craving a dessert after dinner. They are quick to make so i didn’t have to wait a long time. Woo!
I sifted my flour twice, just cause, and ended up with 4 extra muffins, light, fluffly and with a beautiful subtle ginger and cinnamon taste.
Nagi says
Dessert for dinner – I feel like this should be the new trend!!! 🙂 N x
Nancy Belz says
I made these today and my entire family love them! I added a pinch of powdered ginger and freshly grated nutmeg to the mix as well as the cinnamon. Do you think the recipe with will still work if I Substitute half of the butter with apple sauce?
Nagi says
YUM! Sounds great Nancy, I love the smell of those spices cooking. The recipe won’t be quite as moist but yes it should work fine with apple sauce. N x
Mims says
Nagi!! Was planning on making this tomorrow but just realized I only have 6 tbsp of butter and I need 8 tbsp to make it a half cup!! Should I put in oil to make up for the 2 tbsp??
Bee says
Mims. I have made this recipe many times with great success. Last time I got distracted and after I put them all in to bake……found the melted butter still on the bench ! Woops. They were still great, all got eaten & it wasn’t a disaster. So I think less butter won’t matter if I made them with NO butter & they were still ok. Cheers
brenna says
can you sub apple cider vinegar? thanks
Jane says
New family favourite! Deliciously moist. I only had wholemeal self raising flour so left out the bi carb and they worked perfectly. Have had to store them in the freezer to ration them much to hubbies disgust! Will be making again and again.
Nagi says
I’m so glad they were a hit Jane, that’s lovely to hear!! N x
Rosie says
I’m about to try this recipe out on my Weber Q BBQ (as we’ve had a power outage and am told the power won’t be on for another 5 hours). If they turn out great they might just become my camping recipe too!
Currently the butter is melting above some boiling water in the sun haha.
Nagi says
Love to know how it goes Rosie!!! N x
Rosie says
Mmmmmm! Sooo good! I was a bit nervous about not being able to see them bake as it’s my first time using the Bbq…they were incredible! Perfect way to use up some apples that were on their last days too.
Debbie says
Hi Nagi, these were fab! I also added drunken sultanas (drunk and plumped up in Rum), omitted the cinnamon. However, I did need to bake for approx 25-30 mins most probably because of the extra gooeyness 😉 Could you use baking powder instead of baking soda? Not sure if it’s just me, but I can always taste the baking soda in cakes/muffins. Thanks again for the great recipe! Hubby loved them too. Thumbs up!
Nagi says
YUM!!! You need the baking soda here, baking powder isn’t strong enough to get the lift 🙂
brenna says
can you sub apple cider vinegar ???
Yeonjoo says
Hi Nagi, these muffins were really moist! Can I use bananas instead of apples(and maybe add some chocolate chips)? I’ve already tried your blueberry/apple cinnamon muffins. Both were delicious but I need more idea for my muffin lunchbox 😉
Nagi says
I haven’t tried to be honest Yeonjoo, would love to know if it works though!! N x
Sarina says
Hi Nagi, thank you for sharing this recipe. I’ve been a longtime fan of your recipes, writing and food photography. I followed the recipe as written, but shredded the apples as they were intended for my unsuspecting kids. You are right, they disintegrated but the apple-cinnamon flavour is divine. The texture is soft and moist, and lighter than most muffins I’d made. This was supposed to be a lunchbox snack for my boy for the next few days, but they have been devoured long before they cooled. An easy favourite! Great job! I wonder if bananas might work here…
Nagi says
I’m so glad you love them Sarina, they never last long here either! I haven’t tried with bananas to be honest but would love to know if it works! N x
Kaylee says
I love this recipe. I’ve tried many muffin recipes but this one is my favourite. The muffins were moist and delicious. Thank you so much Nagi!
Nagi says
You’re so welcome Kaylee, I’m so glad you love it!