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, this muffin recipe is quick and you’ve probably already got everything you need to make them (you’ve got apples, right?!)
Stay-fresh 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.
Moisture in the apples which keeps the muffin crumb fresh for days and days!
And that’s the only difference between the batter for these muffins and the usual muffin mixes. Yet the shelf life difference is amazing!
Miracle stay-fresh muffin recipe
This magic stay-fresh 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 (though, if like me, you love coconut with mango, give these Coconut Mango Muffins a go!)
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
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Stay-Fresh 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:
Muffin Mania
Cornbread Muffins (personal fave?)
Life of Dozer
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
And of course 5 stars.
When you say “stay-moist”, you meant it! Other muffin recipes are dry by the next day – these are amazingly moist and delicious 3 days later. Thanks for another wonderful recipe Nagi 🙂
Great muffins! I put half the amount of sugar and they still taste very sweet and delicious! No need to go so crazy on the sugar.
You did not put the amount of flour needed for the recipe
Do we out the batter straight in the muffin tin? can I use muffin paper cup?
Hi Janet, I put it straight into the tin (you can see this on the video) and I mention this in step 2 of the recipe instructions 🙂 N x
Hi, I made this yesterday, and it tasted delicious,
However the muffin top spilled all over the sides and the sides of the muffins touched each other. I divided the batter all in the 12 muffin tray and the batter reached exactly the tip of the tray. Would the odd shape be because I put too much batter? should I put less next time?
Also just wondering where in the oven I should put the muffins? top, bottom or middle?
p.s I am very new to baking
Hi Zaineb, sounds like you have a small muffin tin – I talk about the different sizes in the notes. If you use this tin again you’ll just need to fill them a little less and you’ll end up making more than 12. Just place the tray in the middle of the oven when cooking 🙂 N x
Ooops! Forgot the stars!
Made these today in 6 giant muffin tins. Turned out really well and taste delicious.
( Psst! Have you tried them split and loaded with Philadelphia cream cheese?)
I think I’m going to have to make them just to try this Elly!! N x
If I left the sugar out would it still be ok? I’d like to make them for my 10 month old but don’t really want to expose her to sugar yet. Would I need to substitute the sugar for something else?
Hi Paula, it won’t work unfortunately, the sugar keeps them moist and the texture wouldn’t be great. N x
I made these for the first time 3 days ago! omg, they are delicious, and yes they are still as fresh today! thank-you for my new go to muffin recipe
Omg, I just made these and they are deelishes! Definitely scrapping my previous recipe. Thanks Nagi
I found this recipe when searching for a muffin recipe with one egg, and I am glad I tried it. Such good muffins! I used Cortlands and the sweetness of the muffin goes so well with the tartness of the apples. Thanks!
What a great way to use up the apples we have given from our neighbour’s garden! Thinking to make a big batch and my cutting skill is not really good. Would the recipe works if I grate the apples?
Excellent recipe, it is a keeper. I used Jona Gold and Shamrock apples. Turned out great.
It’s Apple season here in UK. Made these muffins and the apple tea cake. Both are gorgeous. Another amazing recipe thank you x
Hi Nagi, this is Nunu..can I use fresh pineapple along with apple?? Will it turn out ok??
Thanx
Can I puree the apples? Would I need to adjust the oven temp or cooking time if the apples are pureed?
Hi Melissa, it won’t work with pureed apples unfortunately, the batter will be too wet. N x
The secret to moist and springy muffins, cupcakes, cakes, breads — essentially any cake/bread like baked good — is to use duck eggs. You won’t find duck eggs in a store, but a farmers market may have them. Or a coop. Also check your local craigslist. If you have chickens or are thinking of getting them, consider ducks. They’re super reliable layers, eggs are more nutritional, and the ducks eat all your slugs. I actually can grow Dahlias and never see a slug. They are the new backyard chicken. I am constantly amazed at how moist and springy my muffins are everytime I bake some, using one of my duck eggs.
I tried this recipe because of the 5 star reviews and it did not disappoint! I bake all of the time and this recipe was excellent. Thank you!
I made these yesterday for Father’s day and they were a hit! Everyone loved them, and yes indeed the leftovers are fresh enough for school lunches this week! In future I might try it with less sugar, for the kids and health etc…. Thanks for another great recipe 🙂