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
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Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
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 🤭
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!
Thank you very much for the amazing recipes. The apple muffins taste yummy & moist. Love it!
I’m so glad you loved them Shelley!
Nagi, your recipes are THE BEST. Always easy and delicious. My kids are going to love these muffins as lunch box treats if they make it to the freezer!
😂 None of mine ever make it to the freezer either!!
Hi Nagi, Can i use less brown sugar eg. 125g
I haven’t tried sorry but would love to know if it works!
Hello Nagi,
This recipe has been on my to-do list for months and months, as I was waiting for my apple harvest. I have a few varieties. In the end I went for a Spanish apple called “Reineta”. It is what one would consider a cooking apple and quite tart.
Just wanted to let you know that the buns are delicious and would recommend them wholeheartedly.
Thanks as always for sharing.
Awesome!! Thanks for the feedback!
Hi Nagi,
Was wondering if you would recommend using apple cider vinegar or rice vinegar? Thanks!
Both will work fine but apple cider is certainly on theme here! 🙂 N x
Hi I need to make these dairy free, is it possible to substitute oil for the butter please? Can’t wait to try them!
I followed the recipe to the T and these were amazing!!! Perfection.
I like your theory behind the egg. If there is a muffin recipe that calls for 2 eggs that I want to use what do I do? Use only one egg, 2 yolks. Worried about the liquid. PS Made these and they were a hit.
That’s great! So pleased you enjoyed this Therese – N x
I dont have baking soda only baking powder. Can it work?
Use 4 tsp baking powder 🙂
These muffins are pillow-soft! Im thinking of making this in a square pan next time, throw some raisins and whip up a good frosting — buttercream, cinnamon cream cheese frosting, any recommendations??
Mmmmm!!!!! Super easy recipe, tastes amazing. Will definitely add this to my recipe box and try it with other seasonal fruit.
Glad to hear you enjoyed this Amy! Thanks for letting me know – N x
I‘ve tried so many muffin recipes, but these muffins were AMAZING!!!
Thank you again, Nagi!!!!!!!
I ask myself, if I could put them in the freezer?
They were great, thank you! I used egg replacer powder instead of eggs and margarine instead of butter, and it worked well.
Today, I’m making those again, but I’ll sub out the apple with blueberries or chocolate chips in some of them and will see how that turns ou.t 🙂
Hello, I tried the recipe by using plain flour and slightly less sugar. And I added some chocolate chips. Oh my.. The muffins are so moist and great tasting! My kids down a few at one go. Thanks for the recipe! Didn’t know we can use vinegar this way! I’m going to try adding blueberries the next time! 😊