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
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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.
I made these today in Melbourne Australia (Winter here!) and they are super delish. I used Buckwheat flour to make them gluten free. Didn’t even notice a difference. Great recipe!
Perfect Elise! N x
Just tried this with white flour and it’s so delicious! Will be adding it to my go to’s!
Sounds fab Lena, thanks so much for letting me know!! N x
I made these for a second time yesterday because they were such a hit with the family last time. Amazing that your recipes can make a non-baker and average cook look so good! Thank you!
Just wondering if I should alter this recipe if my fruit is frozen?
To be honest Bev, I’ve never tried – we don’t get frozen apple here! I would thaw it and pat dry before using. Love to know how it goes! N x
Nagi, you’re a genius! I’ve made these perfect muffins 4 times in isolation and they’re so perfect and easy. I’ve made a few of your other recipes too (mostly soups, almost winter in NZ) and they’ve always been stellar. I’ve started going to your search bar instead of google for recipe ideas; everything of yours I make is gold. Thank you so much xx
Nagi
What’s your favourite brand of flour for baking in Oz? TIA
Muffins are lovely too, a few walnuts next time maybe
Hi Amanda, it all depends on what I’m baking! N x
Oh!
Well let’s say for muffins/cakes. 😊
Sorry Nagi I thought you cooked gluten free thats why I asked about which brand of flour you used! For the record these turned out great made with gf flour Cheers
Can I replace some butter by applesauce in this recipe?
Hi Ada, I haven’t tried but I imagine they may be slightly dryer with applesauce – N x
I made the muffins today and they are so delicious! I replaced half of the butter by unsweetened applesauce and they are perfect!
Delicious! Desperate for my fussy toddler to eat something!!! Used things in the pantry… muscovado sugar and plain flour… added 3 Tablespoons Wheat Bran. Perfect.. don’t know how moist it will stay with the changes, but she’s eating it. Thank you Nagi.
Hi Nagi! My husband and I love your recipes sooo much! In fact, we have made more than 10 of your recipes already!!! 😍👍🏻 I only have jumbo muffin tin, any idea how many can I make using this and how long shall bake them for? Thanks again Nagi!!❤️
Absolutely delicious, they are definitely moist. They work well to freeze too. This will be my ‘go to’ muffin recipe from now on!
Wahoo, that’s great Erika! N x
Awesome recipe, absolutely loved the muffins! A keeper for sure.
Thanks so much Donna! N x
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.
Hi Becci – yes either of those will be fine to use 🙂 N x
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.
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
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
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 🙂
Wonky – I love this word!! I’m so glad they worked out for you though! N x
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.
That’s great to hear Gail! N x
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
Hi Robin, I think they would turn out too dry unfortunately – N x
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 ❤️
Hi Amelia, definitely no need to beat the egg whites separately hear – I’m so glad you loved them though 🙂 N x
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
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.
Dessert for dinner – I feel like this should be the new trend!!! 🙂 N x